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

 

Tips and ideas:

• 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.