150g Shipton Mill Organic White Spelt Flour
Good pinch of salt
4 free-range eggs, lightly beaten
For the filling:
300ml fresh double cream
For the chocolate sauce:
100g plain chocolate
3 tbsp golden syrup
Put the water and butter in a saucepan and heat gently until the butter melts, then bring rapidly to the boil.
Remove from the heat and quickly stir in the flour and salt until the mixture leaves the sides of the pan clean.
Allow the mixture to cool slightly before beating in the eggs a little at a time. Beat well until the paste is smooth and glossy.
Spoon teaspoon-sized balls on to greased baking trays.
Bake in a hot oven for 20-25 minutes until well risen, golden and crisp.
Remove from the oven and split each profiterole. Cool on a wire rack.
Whip the cream and use to fill the profiteroles. Place on a serving plate.
Melt the chocolate, butter and syrup over a gentle heat. Pour over the profiteroles and serve immediately.
Cook’s Tip: Choux pastry should be cut open immediately they are removed from the oven to allow steam to escape and prevent them becoming soft.