Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------CHOUX PASTE-----------------------------
200 ml (7 fl oz) water 150 g (3¬oz) plain flour
100 g (3«oz) water 4 Eggs
1 tb Water (extra)

--------------------------FILLING-------------------------------
Vanilla ice cream

------------------------TOFFEE SAUCE-----------------------------
400 ml (14 fl oz) cream 2 tb Golden syrup
340 g (12oz) caster sugar 1 tb Butter
3 ts Cocoa powder 1 tb Vanilla sugar

To Drink: - Sweet white wine

Level of Difficulty: Medium Difficult Preparation Time: 1 hour
Prepare in Advance: Yes
Preheat the oven to 200øC/400øF/Gas Mark 6. Grease a baking sheet
with 1 tsp of the butter.

Make the choux paste. Bring the water and 100g/3«oz of the butter to
the boil. Tip in the flour. Stir vigorously with a wooden spoon,
until the mixture comes away from the sides of the pan. Remove from
the heat. Stir for 2-3 mins. Allow to cool. Beat in 1 egg at a
time. Put it into a piping bag and pipe 30-40 small bun shapes on
the prepared baking sheet. Bake in the middle of the oven for
approximately 10 mins or until the choux pastry has risen to more
than double its size and is golden.

Make the sauce. Mix the cream, sugar, cocoa and syrup in a pan.
Bring to the boil, stirring, then lower the heat, continue stirring
and simmer for 20-30 mins or until the sauce is thick and golden
brown. Remove the saucepan from the heat. Stir in the butter and
add vanilla sugar to taste. Stir occasionally while the sauce cools.

Cut a split in the profiteroles and fill each with vanilla ice cream.
Stack them on a serving plate in a pyramid shape. Pour over the
sauce. if there is any sauce left over, serve separately.

Posted by : Sue Rykmans
Submitted By SUE RYKMANS On 10-18-94

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