Pritchitts - A Lakeland Dairies Company : Profiteroles with Chocolate Fudge Sauce

Sift the flour on to a plate or sheet of paper. Lightly beat the eggs.
Put the butter into a saucepan with 220ml water and heat gently until the butter has melted. Then bring the mixture to the boil. Remove the pan from the heat and quickly tip in all the flour, beating well with a wooden spoon until the mixture is smooth, pulls away from the sides of the pan and forms a ball of dough. Leave to cool for a few minutes.
Beat the eggs into the dough, a little at a time, adding only sufficient to make a shiny, smooth, piping consistency
Sprinkle some flat baking sheets with water. Tip the mixture into a piping bag fitted with a medium-size plain nozzle. Pipe small balls, about 2cm diameter, on to the damp baking sheets, leaving space for them to rise.
Put into a preheated oven and cook at 200°C, Gas 6 for 15-20 minutes until risen and crisp. Using the point of a sharp knife, make a small slit in the side of each pastry (to release the steam) and transfer to a wire rack to cool completely.
To make the sauce, break the chocolate into a double boiler and add the Roselle Supreme and brown sugar. Heat gently until the chocolate has melted, the sugar has dissolved and sauce is smooth and glossy. (Alternatively, heat in a microwave oven on medium power.)

• Whip the Roselle Supreme until stiff peaks form. Spoon into a piping bag fitted

with a medium-size nozzle and pipe some, through the split, into each pastry

Pile onto a plate, sift some icing sugar over the top and drizzle with the

sauce.

• Serve the profiteroles with extra sauce if wished.

Add your own touch

Flavour the pastry and/or Roselle Supreme with a small amount of finely grated orange or lime rind. Add a little orange or almond liqueur to the whipped Roselle Supreme. At the end of step 5, sprinkle over some chopped walnuts of toasted flaked almonds.