• Potts Chocolate sauce
  • 80g of unsalted butter
  • 25g of sugar
  • 1/2 tsp salt
  • 150g of plain flour
  • 4 eggs
  • 300ml double cream


  1. Preheat the oven to 190°C/Gas mark 5
  2. Put the butter, sugar and salt for the profiteroles in a pan with 250ml of water and bring to a simmer.
  3. Add the sifted flour and stir over a medium heat, until the paste comes away from the pan
  4. Allow to cool for 5 mins and then put into a food processor with beater attachment and beat, adding one egg at a time until you have a smooth, shiny paste.
  5. Once the mixture is cool using two teaspoons create little balls , approx. 2.5cm, on a baking tray and bake or 15minutes until golden in colour.
  6. Pierce each one to let our steam and leave to cool
  7. Whip up some double cream and pipe into the centre of each ball/
  8. When ready to serve warm Potts Chocolate sauce and drizzle over .
April 27, 2016 by Michelle Potts