Profiteroles with Chocolate Sauce

Pastry

Make half the recipe for Chou paste (see below). Put it in a pastry bag about the size of walnuts onto greased cookie sheets. Or drop paste from a teaspoon. Brush beaten egg over tops of the balls. Bake in a preheated hot oven at 425F for 20-25 minutes. Turn off oven heat. Prick puffs with a knife to allow steam to escape and leave them in the oven 15 minutes to allow centres to dry out. Cool. Fill from underneath for each serving, and cover them with chilled chocolate sauce.

Glaze

1 egg beaten with 1tbs of water

Chou Paste

• water
• butter
• salt
• sifted all purpose flour
• eggs

Mix the water, butter, and salt together in a 1½ quart (1.4L) saucepan. Bring to boiling point. Remove from heat and stir in all the flour at one time, using a wooden spoon. Beat vigorously. Return to heat and cook until the mixture leaves the sides of the pan and forms a very stiff ball. Remove from heat and beat in eggs, one at a time, beating each until it is completely absorbed before adding another. Do NOT overbeat, as this reduces volume and the consistency for piping purposes.

Chantilly Cream

• heavy cream
• icing sugar
• vanilla

Beat the cream until it stands in soft peaks. Fold in the sugar and vanilla. This cream may be flavoured to taste with rum, brandy, Kirsch, Cointreau or other liqueur if desired. Makes 2 cups.

Chocolate Sauce

• unsweetened chocolate
• sugar
• light corn syrup
• salt
• water
• butter
• vanilla

Melt chocolate over hot water. Remove from heat, add the next 4 ingredients and mix well. Stir and cook over low heat 4-5 minutes or until sauce has thickened. Remove from heat and add butter and vanilla. Serve over profiteroles.