Choux Bun Dessert
- For the choux buns
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 1 teaspoon superfine caster sugar
- ½ teaspoon salt
- 4 eggs (beaten)
For the choux buns: preheat the oven to 200°C (180° fan) 400°F gas 6. Line 2 large baking trays with non-stick baking paper.
Heat the butter and water in a pan, bring to a boil, then remove from the heat. Tip in the flour, sugar and salt, beating constantly, until the mixture leaves the sides of the pan and forms a ball.
Beat in the eggs, one at a time, until well blended. Using two teaspoons, form the mixture into walnut-sized balls and place on the baking trays. Bake for 20-25 minutes until golden and puffed. Make an incision in the side of each profiterole to allow the steam to escape, then return to the oven for 1-2 minutes to dry out. Place onto a wire rack to cool completely.
For the filling: whisk the cream, vanilla and icing sugar until thick. Spoon into a piping bag and pipe the cream into each profiterole, through the incision, and arrange on a serving dish.
For the chocolate sauce: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir in the butter, golden syrup and cream. Pour the sauce over the profiteroles.