Yummy Profiteroles

Last night we had our normal Thursday night prayers and mum decided to have extra prayers for their upcoming Haj. So there were more people than usual. As always Soleha was doing all the cooking and she did quite an impressive spread of Nasi Briyani ayam, Dalca, Nangka masak lemak, ikan goreng and sambal telur. With Zahra still down with fever I could not really go down there to help out. So I brought along a chocolate cake and a long time favorite dish..(something which Hanna used to prepare a lot before she got married!!! along with her homemade chocolate ice cream!!) – profiteroles stuffed with vanilla ice cream covered in chocolate sauce. Unfortunately being the novice blogger I forgot to bring my camera with me to take a photo of the finished product and although I got Donncha to bring along their camera, we all forgot to take photos until most of the profiteroles were gone! Never mind…I might be doing another batch soon and will try to post the photo then. This recipe is so easy to do and only requires a bit of elbow grease when mixing in the egg which is the trickiest part as you must mix quickly or the mixture could end up looking like scrambled eggs! In which case you have no choice but to start all over again. Still the taste of hot chocolate sauce mixed with the cold ice cream in the crunchy profiteroles is quite decadent! So give the recipe a go..

Makes 15 small profiteroles
2 eggs beaten slightly
2 oz butter
2.5 oz plain flour
125ml water

1 Tub of chocolate or vanilla ice cream
1 packet thickened cream (250ml)
250 gm dark cooking chocolate

Method
Heat oven to 150°C, prepare baking tray by greasing and flouring pan.
Put butter in water and melt over slow heat and allow mixture to boil.
Switch of heat and pour in flour stirring in one direction.
Once mixture comes together and comes off the sides of the pan, pour in beaten eggs, beat vigorously until mixture is well glazed and eggs incorporated.
Spoon mixture into ping pong size balls onto tray and cook in oven for about 30 minutes. Leave to cool in oven for a further 30 minutes.
Once cool, slit profiteroles in half and spoon or pipe in vanilla or chocolate ice cream. Arrange in dish and freeze until ready to eat.
For sauce, heat cream till almost boiling, take off heat and stir in chocolate pieces. Stir until mixture thickens – when ready to eat pour over profiteroles.