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A small choux pastry bun filled with cream or crème pâtissière, generally topped with a chocolate or coffee icing.
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- One batch of Choux pastry - see Choux pastry
- 600ml/1 pint double cream
- 2 level tablespoons (30ml) caster sugar
- Chocolate glacé icing made from 350g/12 oz icing sugar; or plain chocolate dissolved in a little boiling water - see Glacé icing
- Have the choux pastry ready, in a bag with a plain 1cm/½ in nozzle. Heat the oven to 220°C/425°F/Gas 7.
- Lightly grease a baking tray, and pipe out 40-50 small buns. Leave plenty of room for expansion around each profiterole.
- Bake the pastries in the pre-heated oven for about 15 minutes, when they should like risen and dry; if not completely dry, reduce the heat to 180°C/350°F/Gas 4 and bake for a further five minutes.
- Remove the profiteroles from the oven, and slit them down one side to allow the steam to escape.
- Allow to cool.
- Meanwhile, whisk the cream with the sugar, and when the pastries are completely cold, fill them with the cream mixture.
- Using a piping bag, with a plain nozzle, cover the tops with the glace icing or plain chocolate melted with a little boiling water.