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Chocolate profiteroles with rum and raisin ice cream

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 8
Servings 12


  • 150
  • 375
  • 375
    cake flour, sifted twice
  • pinch of salt
  • 7
  • 15
    castor sugar
  • rum and raisin ice cream, to serve
  • 200
    70% dark chocolate, melted


Preheat the oven to 200 °C.
Melt the butter and water together in a saucepan. Bring to the boil.
Remove from the heat and add the flour and salt all at once.
Return to the stove and mix with a wooden spoon until the mixture is shiny and comes away from the sides of the pan.
Cool for a few minutes.
Beat in the eggs, one at a time, until shiny and smooth.
Beat in the sugar.
Drop big spoonfuls onto a greased baking sheet.
Bake for 30 minutes or until light and golden.
Turn off the oven and leave the profiteroles in the oven for 15 minutes, with the door slightly open.
Remove from the oven and cool on wire racks.
Cut in half and fill with a spoonful of ice cream.
Drizzle melted chocolate over and eat straight away.

Read more on: bake  |  eggs

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