Australian Table
Ingredients
Hot fudge sauce
Method
1.Preheat oven to 200°C (180°C fan-forced). Lightly grease 2 baking trays.
2.Heat water and butter in a medium-sized saucepan on low for 1-2 minutes and remove just before reaching boiling point.
3.Sift together flour and salt, if using, on a piece of kitchen paper. Add to butter mixture all at once.
4.Heat on medium, stirring, for 1-2 minutes, until mixture leaves sides of saucepan and forms a ball around spoon. Remove from heat.
5.Transfer mixture to a bowl, then spread up sides of bowl using a wooden spoon. Cool for 5 minutes, until comfortable to touch.
6.Add eggs gradually, beating well after each addition. (This may be done by hand or with an electric mixer.) Beat until mixture is smooth and glossy. You may not need all egg.
7.Drop tablespoonfuls of mixture onto trays, leaving room for spreading. Bake for 10 minutes. Reduce temperature to 180°C and bake for 20 minutes, until profiteroles are golden and firm to touch. Make a small slit in side of each puff. Return to oven to dry out for 5 minutes. Cool.
8.To make hot fudge sauce, combine all ingredients in a small saucepan. Heat on low for 2-3 minutes, stirring, until melted and smooth. Keep warm.
9.Beat cream with icing sugar until firm. Split profiteroles, removing any uncooked dough. Spoon cream into cavities. Serve with hot fudge sauce.
Profiteroles may be used with other sweet or savoury fillings. Sprinkle profiteroles lightly with water before baking to help achieve maximum volume.
Note
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