65g/2½oz Odlums Strong White Flour

150ml/¼ pint Water

50g/2oz Butter

Pinch of Salt

2 Eggs (beaten)


Whipped Cream

Chocolate Sauce:

1 Small Carton Cream

150g Block Shamrock Dark Chocolate


  1. Preheat oven to 200°C/400°F/Gas 6.
  2. Place water and butter into a saucepan over a low heat until butter melts.
  3. Bring to a brisk boil.
  4. Reduce heat and add sieved flour and salt.
  5. Stir briskly until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
  6. Add the eggs gradually and beat until mixture is smooth and shiny.
  7. Drop dough in tablespoons about 3” apart onto a greased baking sheet.
  8. Bake 30 minutes or until puffed and golden.
  9. Remove from oven and slit along one side. Cool on a wire tray.
  10. When cold, fill with whipped cream and serve with hot Chocolate Sauce.

 Chocolate Sauce:

Warm cream over a low heat, add the chocolate and stir until chocolate has melted.  Do not allow to boil.  Serve warm over Profiteroles.