Honeycomb & Cream Profiteroles

• 2eggs, beaten
• 70 gplain flour, sifted
• 125 mlwater
• 1pinch salt
• 55 gunsalted butter, cubed
• 300 mldouble cream
• 1 tbspicing sugar
• 1 tspvanilla extract
• 100 mldouble cream, for the sauce
• 80 ghoneycomb, broken into shards
• 150 gdark chocolate, 70%, roughly chopped
• 1 tbspgolden syrup

Method

1. 1Heat the oven to 200°C/180°C fan and line a large tray with baking paper. Bring the water and butter to a boil, take off the heat and beat in the flour and salt. Return to low heat and beat for 1–2 minutes until a smooth ball forms and a thin film appears on the pan base. This dries the paste so the buns can rise and hold their shape.
2. 2Tip into a bowl and let it cool for 5 minutes; too hot and the eggs will scramble. Gradually beat in the eggs, a splash at a time, until the dough is smooth, glossy and falls from the spoon in a slow V-shape. You may not need all the egg.
3. 3Pipe or spoon 18 walnut-sized mounds onto the tray, leaving room between each for puffing. Bake for 30–35 minutes until deeply golden, well-risen and hollow-sounding when tapped underneath; no pale patches or they will collapse.
4. 4Pierce the base of each bun to release steam. Return to the switched-off oven with its door slightly ajar for 5–10 minutes, then cool completely on a rack before filling, about 20 minutes.
5. 5While they cool, make the chocolate sauce. Heat the 100 ml cream in a small pan until just steaming with bubbles forming at the edges, then pour over the chopped chocolate. Add the golden syrup and stir slowly from the centre outwards until thick, glossy and pourable.
6. 6Whip the 300 ml cream with the icing sugar and vanilla to soft, billowing peaks; stop the moment it holds its shape. Spoon into a piping bag and pipe through the steam hole in each bun until heavy in the hand.
7. 7Divide into six portions of three filled buns. Spoon over the warm chocolate sauce and scatter with honeycomb shards. Serve immediately while the shells and honeycomb still have some crunch.

Per serving

kcal

618

protein

6.9g

fibre

3g

carbs

27.8g

fat

51.8g