Chocolate Profiteroles (Cream Puffs)

In order not the waste the packet of whipping cream, I decided to make cream puffs with them. These classic profiteroles as they are called are quite easy to make though I still need to master the skill of piping the puffs.

(Recipe adapted from "CHOCOLATE GALORE" by Caroline Barty)

Ingredients:

• 120g Plain Flour
• 1 tbsp Icing Sugar
• 200ml Water
• 75g Butter (Diced)
• 3 eggs (Beaten)
• 300ml Double Cream
• 2 tbsp Drinking Chocolate Powder

Method:

1. Preheat oven to 200C.
2. Sift flour and icing sugar in a small bowl.
3. Place water and butter in a saucepan and heat gently until butter has melted. Bring to a boil and then remove from the heat and quickly add the flour mixture, beating until smooth. Transfer to a bowl and leave to cool.
4. With an electric mixer, gradually beat the eggs into the mixture to make the cream choux pastry. Fit a piping bag with a plain tip and fill with the paste. Pipe rounds onto a non-stick baking sheet. Bake until puffed and golden - about 18 to 20min.
5. Cut a slit in the middle of the profiterole and leave to cool on wire rack.
6. Whip the cream with the chocolate powder until stiff. Fill a new piping bag with the chocoalte cream and pipe carefully into the hole of each profiterole.
7. Refrigerate for best results

(Yields approx. 12~14 puffs)