Profiteroles With Chocolate Sauce

• 5/8 cup water
• 4 tablespoons Stork Baking Liquid
• 1/2 cup plain flour sieved
• 2 eggs medium, lightly beaten
• 5/8 cup Elmlea whipping cream whipped
• 1 tablespoon Stork Baking Liquid
• 4 tablespoons golden syrup
• 1 15/16 ounces plain chocolate broken into squares

1. Preheat oven to 220u0b0C, 210u0b0C fan, gas mark 7.
2. Put water and Stork in medium saucepan and bring to boil over moderate heat
3. Remove from heat and, immediately add flour. Return to heat and beat with wooden spoon for 2 - 3 minutes until mixture leaves sides of pan. Cool slightly. Gradually beat eggs into mixture until no traces remain.
4. Place teaspoonfuls of the choux mixture well apart on greased baking sheet. Bake in preheated for 15 minutes, then reduce to 190u0b0C, 180u0b0C fan, gas mark 5 for 15 - 20 minutes.
5. Slit sides of profiteroles and cool on wire tray. When cool, fill with Elmlea.
6. To make sauce, place all ingredients in small bowl over pan of hot water. Leave to melt and beat until smooth and glossy
7. Arrange profiteroles on serving dish. Serve with chocolate sauce.

water, stork baking liquid, flour sieved, eggs, whipping cream, stork baking liquid, golden syrup, chocolate

Taken from www.yummly.com/recipe/Profiteroles-with-Chocolate-Sauce-378645 (may not work)