Profiterole (Greek)

9  grams		butter
19  grams		plain flour
1/2		egg
37  mL		thickened cream
4  teaspoons		g icing sugar
1  ounce		hot fudge sauce

Tip: Click on the ingredient links to learn the nutritional information for all the Profiterole (Greek) ingredients. The serving size for any ingredient in Profiterole (Greek) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 200°C or 180°C fan. Grease two baking trays.

Heat 1 cup water and butter in a medium saucepan on low for 1-2 minutes. Remove just before reaching boiling point. Add flour to butter mixture all at once. Cook on medium heat for 1-2 minutes, stirring, until mixture leaves sides of saucepan and forms a ball around spoon. Remove from heat. Transfer mixture to a bowl, then spread up sides of bowl using a wooden spoon. Set aside to cool for 5 minutes.

Add egg gradually, beating well between each addition, until smooth and glossy. You may not need all of egg. Drop tablespoonfuls of mixture onto prepared trays, leaving room to spread. Bake for 10 minutes. Reduce temperature to 180°C or 160°C fan and bake for another 20 minutes, until golden and firm to touch. Make a small slit in side of each puff. Return to oven to dry out for 5 minutes. Cool.

Beat cream with icing sugar until firm. Split profiteroles, removing any uncooked dough. Spoon cream into centres. Serve with hot fudge sauce.