Feb. 2, 2012 03:43



5 tablespoons Canna Butter** (plus extra for greasing)

1 cup water

3/4 cup all purpose flour

3 eggs beaten

Cream Filling

1 1/4 cups heavy cream

3 tablespoon sugar

1 teaspoon vanilla extract

Chocolate Sauce

4 1/2 oz. semisweet chocolate chips

2 1/2 tablespoons Canna Butter**

6 tablespoons water

3 tablespoons brandy


Preheat oven to 380 degrees. Grease a large baking sheet. To make the pastry, place water and butter in a pan and bring to a boil. Sift the flour into a bowl. Remove pan from the heat and beat in the flour until smooth. Let cool for 5 minutes. Beat in enough eggs to give mixture a soft consistency. Transfer to a pastry bag fitted with a 1/2-inch plain tip. Pipe small balls onto a baking sheet, transfer to the oven and bake 25 minutes. Remove from the oven. Pierce each ball with a skewer to let the steam escape. To make the cream filling, whip the cream, sugar and vanilla extract together in a bowl. When cool, cut the pastry balls almost in half, then fill with the cream. To make the sauce, gently melt the chocolate chips and butter with water in a small pan, stirring until smooth. Stir in brandy. Pile profiteroles into individual serving dishes or into a pyramid on a raised cake stand. Pour sauce over the profiteroles and serve.

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