One of Mary Wilson's desserts on the RTÉ One series 'The Restaurant'.

Ingredients

  • 600 ml double cream
  • 1 tblsp icing sugar
  • 175 g good quality plain chocolate (broken into pieces)
  • 4 tblsp water
  • 15 g butter
  • for the choux pastry:
  • 85 g unsalted butter
  • 200 ml cold water
  • ½ tsp caster sugar
  • 110 g plain flour
  • pinch salt
  • 4 medium free range eggs (beaten)

Method

  • Preheat the oven to 200°C (400°F / Gas 6).
  • First make the choux pastry. Melt the butter with the water in a large pot over a medium heat, then add the sugar and beat everything with a wooden spoon.
  • Increase the heat and add in the flour and salt in one go, the remove the pot from the heat and beat the mixture vigorously until a smooth paste is formed.
  • Keep stirring until the dough dries out and pulls away from the side of the pan.
  • Transfer the pastry to a large bowl and leave to cool for 10-15 minutes, then beat in the eggs, a little at a time, stirring constantly until the paste is smooth and glossy.
  • Continue adding the egg until you have a soft dropping consistency (you may not need all the eggs to get to this stage).
  • Lightly oil a large baking tray.
  • Dip a teaspoon into some warm water and spoon out a teaspoon of the profiterole mixture onto the baking tray.
  • Dab the top of the mixture with the wet spoon to help make the pastry crisp.
  • Bake in the pre-heated oven for 25-30 minutes, until golden brown.
  • Remove from the oven and prick the base of each profiterole and put back on the baking tray with the hole facing upwards and return to the oven for another 5 minutes.
  • The warm air from the oven helps to dry the middle of the profiteroles.
  • Prepare the filling by lightly whipping the cream and icing sugar until soft peaks form.
  • Use a piping bag to pipe the cream into the holes of the profiteroles.
  • Melt the chocolate with the water and butter over a pan of boiling water and stir the mixture until smooth and shiny.
  • Arrange the profiteroles on a serving dish and drizzle with hot chocolate sauce.