Yorkshire Pudding Profiteroles
Ingredients and Method
- 225g Plain flour
- 4 Medium eggs
- 300ml Milk
- 1 tsp Sugar
- Whipped cream
- 2 tbsp Unsalted butter
- 2 tbsp Golden syrup
- 2 tbsp Cocoa powder
- Gently sift the flour and sugar into a mixing bowl. In a separate bowl, beat the eggs until they form a thick, glue-like consistency. Tip the beaten eggs and half the milk into the flour and sugar, continuously mixing together until it turns into a runny paste. Add the remaining milk and whisk until all the ingredients have combined. Once you have reached this stage, cover the mixture with cling film and place in the fridge for ten minutes.
- Meanwhile, prepare a muffin tray by adding half a tsp. of vegetable oil in each section. Turn the oven onto its highest temperature (usually around 270 degrees) and place the muffin tray in the oven immediately. When the oven reaches optimum temperature, (usually around 10 minutes depending on your oven), remove the tray carefully avoiding any hot oil from spilling out of the holes. Turn your oven down to around 230 degrees.
- Remove the mixture from the fridge and whisk to liven up the batter. With a tablespoon, fill each hole with the mixture so that they are all half full. Avoid filling any of the holes up to the top as you need to allow room for them to rise.
- Place the batter into the oven for around 20 minutes, turning the tray around occasionally to allow an even bake.
- Once your Yorkshires have risen significantly and have a golden brow crust, remove them from the oven (the oil will be hot - please be mindful!).
- Allow the Yorkshires to cool before filling with fresh whipped cream.
- For the chocolate sauce, fill a saucepan with boiling water over a low heat so it gently simmers. Place a heatproof bowl over the saucepan so it sits just above the water (make sure the bowl is not touching the boiling water).
- Gently melt the butter and add in the golden syrup and cocoa powder, continuously stirring until all the ingredients have mixed into a thick sauce. Remove from the heat immediately and drip over the profiterole puddings. Allow the sauce to cool and harden then serve and enjoy.
- For another tasty alternative why not fill the puddings with a spot of homemade jam alongside the cream – finishing it off with a dust of icing sugar instead of chocolate sauce… yum!