• 240ml milk
  • 110g unsalted butter
  • Pinch salt
  • 150g plain flour
  • 4 extra-large eggs
  • For the topping
  • 120ml double cream
  • 340g milk chocolate chips
  • 2 tbsp honey
  • 30ml prepared coffee
  • Good vanilla ice cream, for serving
1) Preheat the oven to 220C/Gas mark 7. Line a baking sheet with greaseproof paper.

2) Heat the milk, butter, and salt over a medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.

3) Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

4) Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 4cm wide and 2.5cm high onto the baking sheet; you should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. Alternatively, you can also use 2 spoons to scoop the mixture onto the baking sheet and shape the puffs with damp fingers.

5) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow the profiteroles to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

6) For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.

7) For each serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

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