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LOCATION: Recipes >> Pastries >> Profiteroles 04

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Profiteroles with Toffee Sauce
Yield: 10 servings

200 ml (7 fl oz) water
100 g (3 oz) water
1 tablespoon water
150 g (3 oz) plain flour
4 eggs

vanilla ice cream

400 ml (14 fl oz) cream
340 g (12oz) caster sugar
3 teaspoons cocoa powder
2 Tablespoons golden syrup
1 Tablespoon butter
1 Tablespoon vanilla sugar

Preheat the oven to 200C/400F/Gas Mark 6. Grease a baking sheet
with 1 teaspoon of the butter.

Make the choux paste. Bring the water and 100g/3+oz of the butter
to the boil. Tip in the flour. Stir vigorously with a wooden
spoon, until the mixture comes away from the sides of the pan.
Remove from the heat. Stir for 2-3 mins. Allow to cool. Beat in
1 egg at a time. Put it into a piping bag and pipe 30-40 small
bun shapes on the prepared baking sheet. Bake in the middle of the
oven for approximately 10 mins or until the choux pastry has risen
to more than double its size and is golden.

Make the sauce. Mix the cream, sugar, cocoa and syrup in a pan.
Bring to the boil, stirring, then lower the heat, continue stirring
and simmer for 20-30 mins or until the sauce is thick and golden
brown. Remove the saucepan from the heat. Stir in the butter and
add vanilla sugar to taste. Stir occasionally while the sauce cools.
Cut a split in the profiteroles and fill each with vanilla ice
cream. Stack them on a serving plate in a pyramid shape. Pour
over the sauce. if there is any sauce left over, serve separately.

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