1. Sieve the flour into a bowl - meanwhile heat the water and butter in a pan
2. Add the flour to the pan and mix well until it forms a ball in
the bottom of the pan
3. Place the mixture in a separate bowl then
add the beaten eggs little by little and mix well
4. Place small
balls of the dough on a baking sheet (spread a little butter on it first) and
bake in a preheated oven (210 degrees) for 25 minutes
5. Remove the
baking tray from the oven after 20 mins or when the dough has risen and turned
golden brown - set aside to cool
6. Melt the chocolate in a bowl
suspended over boiling water (the bowl mustn´t touch the water)
7. Cut the cooled profiteroles in half and pour the melted chocolate over the
top halves - set aside to cool
8. Meanwhile whip the cream until
stiff and then place a spoonful on each half then put together with the other
halves covered in chocolate (once the chocolate has set)
9. Place
in the fridge for 1 hour before serving
-
Some Spanish
restaurants use vanilla icecream instead of cream. If you want to do the same,
take the icecream out of the freezer 15 minutes before serving so that it softens
up a bit. Then just before serving, spoon it into the profiteroles.
- See
more delicious Spanish dessert recipes.