A scene of an old Greek film depicts a well know actor trying to order profiteroles in a pastry shop.   He couldn’t remember the name of the dessert, so with gestures and grimaces he tried to make the astounded waiter understand what he wanted to order.  After a few hilarious scenes he managed to get his favourite dessert.

SMALL CREAM PUFFS WITH CHOCOLATE SAUCE

                                                       Profiteroles

Choux Pastry

115 g (½ cup) butter

250 ml (1 cup) water

A pinch of salt

130 g (1 cup) all purpose flour

4 eggs

1 extra yolk beaten with ½ tbsp water

Filling

500 thick cream, whipped with

2-3 tbsp icing sugar

1-2 tbsp of the same liquor used in the chocolate sauce (optional)

Extra icing sugar for dusting, chocolate scrolls and almond flakes for garnishing

Chocolate Sauce:

500 g (1 lb) good quality dark chocolate, chopped

500 ml (2 cups) cream or half cream half milk

1 tsp honey

1-2 tbsp black rum, or brandy or Grand Marnier (optional)

          Bring the water, butter and salt to the boil, and when the butter melts, remove from the heat.  Add the flour and stir vigorously with a wooden spoon, until the dough forms a ball round the spoon.  Return to the fire and cook stirring for 2-3 minutes more.  Set dough aside to cool a little.

        Then add the eggs, one at a time, stirring thoroughly until each egg is incorporated before adding the next.

        With the help of a piping bag (or with a coffee spoon) make small mounds of choux paste, 2 ½ cm (1 in) apart, on baking tins, lined with baking parchment.

        Lightly brush each profiterole with the egg and water mixture, and bake in a hot oven preheated to 220 C (425 F) for 12-15 minutes or until puffed.   Then reduce the heat to 180 C (350 F) and bake 15-20 minutes more until golden brown.  Turn off the oven, make a small slit in each choux and let them rest in the oven for 5 minutes more. Then place them on a rack to cool.

       Meanwhile make the sauce.  Place the chocolate in a large bowl with the honey.  Heat the cream or cream and milk mixture, pour it over the chocolate and stir until the sauce is cold, smooth and shiny.  Finally stir in the alcohol, if using.

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     An hour before serving, fill the choux with whipped cream, (if there is any left over, set aside for garnishing) and dust lightly with icing sugar.  Place the profiteroles in layers in a bowl, covering each layer with the chocolate sauce. Garnish with the reserved whipped cream, chocolate scrolls and almond flakes.

(Serves 6-8)