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: For nutritional information on all the ingredients in Profiterole (Greek) just click on each ingredient name. Then adjust the serving size for any Profiterole (Greek) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.