Profiteroles

Name: Profiteroles
Cook time: 25 min
Yield: 1
Ingredients: 150 g plain flour; 1 pinch salt; 2 tbsp caster sugar; 2 glasses Cold water; 125 ml Arla Cravendale Semi Skimmed Milk 2L; 110 g butter; 5 eggs; 375 ml cream; 150 g dark chocolate; 1 tbsp golden syrup

Create a perfect centrepiece at your next dinner party with our soft and creamy profiteroles recipe.

Ingredients

150 g Plain flour
1 pinch Salt
2 tbsp Caster sugar
2 glasses Cold water
125 ml Arla Cravendale Semi Skimmed Milk 2L
110 g Butter
5 Eggs
375 ml Cream
150 g Dark chocolate
1 tbsp Golden syrup

Instructions

Preheat the oven to 200°C (180°C fan) / 400F / gas 6 and line a large baking tray with greaseproof paper.
Sift together the flour, salt and sugar into a mixing bowl.
Combine the water, dairy drink and spreadable in a saucepan and bring to a simmer, stirring, until the spreadable has melted.
Bring the liquid to the boil and beat in the flour mixture, removing from the heat temporarily, before returning over a reduced heat.
Beat until you have a smooth dough; beat in the eggs one at a time, off heat, until shiny.
Spoon into a piping bag fitted with a straight-sided nozzle and pipe blobs onto the tray.
Bake for 10 minutes before reducing the heat to 160°C (140° fan) / 325F / gas 3 and baking for a further 10-15 minutes until golden-brown and crisp; remove to a wire rack to cool.
Once cool, whip the cream in a mixing bowl until stiffly peaked; spoon into a piping bag fitted with a straight-sided nozzle.
Bore small holes in the base of the buns and pipe in the cream to fill.
Melt the chocolate and Golden Syrup in a heatproof bowl set atop a saucepan of simmering water until smooth; remove to one side to cool and thicken slightly.
Dip the tops of the filled buns in the melted chocolate before serving in bowls.