Strawberry Chocolate Profiteroles

Source Attribution: Recipe is from Living North

For image source attribution, please click on the image.

1. Preheat the oven to 220C/fan 200C/gas mark 7.
2. To make the profiteroles; put the butter in a pan with 150ml water, bring to the boil to melt the butter.
3. Remove from the heat and immediately add all the flour and beat with a wooden spoon to get a smooth dough that comes easily away from the pan. Cool for five minutes.
4. Vigorously beat in the eggs a little at a time until you have a thick and glossy mixture. It’s important to beat it hard to incorporate as much air as possible.

5. Sprinkle a little water on two baking trays and use a teaspoon or piping bag to make blobs of the mixture on the trays. Bake for around 15 minutes until puffed up and golden.
6. Remove from the oven, make a small slit in the base of each pastry, and return to the oven for three more minutes. This helps release the steam and create a crisper shell.
7. Leave to cool on a wire rack.
8. Rinse your strawberries and dice them into fine chunks.

9. Beat the cream with a whisk in a bowl until it is thick and there are peaks when you lift the whisk. Stir in the chopped strawberries.
10. Cut a hole in the side of the profiteroles and fill each with the strawberry cream mix.
11. Arrange the profiteroles on a platter or in a bowl and place them in the fridge while you make the chocolate sauce.
12. Add the cream and chocolate to a bowl. Place this bowl in the microwave or in a heat-proof bowl over a pan of simmering water, and melt the chocolate. Stir regularly.
13. Once the chocolate has melted and mixed with the cream, remove the profiteroles from the fridge and drizzle the chocolate sauce over them.
14. Allow the drizzled chocolate sauce to cool, and then serve them!