Chocolate Profiteroles

Ingredients

Serve 8

65g (2½oz) plain flour
50g (2oz) low fat spread
150ml (¼pt) water
2 large eggs, beaten

For the Filling
300ml (½pt) reduced fat double cream
1 tbsp Hermesetas Granulated

For the Sauce
4 tbsp Hermesetas Granulated
2 tbsp cocoa powder
300ml (2½pt) water
3 tsp arrowroot

Preparation

First make the profiteroles. Pre-heat the oven to 220ºC/Gas Mark 7.

Put the low fat spread into a pan with the water and melt it over a low heat then bring it to rapid boil. Shoot in the sifted flour and beat until the mixture is completely smooth and leaves the sides of the pan clean. Cool, then gradually beat in the eggs to make a smooth soft mixture.

Pipe the mixture into 2.5 cm (1 in) balls onto lightly greased baking trays leaving space between each one to allow the mixture to swell. Bake the profiteroles in the hot oven for about 15 minutes until they are golden brown and well risen. Make a small incision in the side of each bun to allow steam to escape then place on a wire tray to cool.

Whip the cream until it holds its shape, stir in the Hermesetas Granulated then spoon into a piping bag with a large plain nozzle and pipe a little into each bun. Pile the buns up in a serving dish sticking them together with more cream, if necessary.

Put the ingredients for the sauce into a pan and stir over a low heat until they are blended and the sauce smooth. Bring the sauce to the boil still stirring and simmer it for 2 minutes so it thickens. Pour over the pile of profiteroles and serve at once.

	kJ	kcal	Carbohydrates	Fat
	804	192	10.5 g	14.5 g