Even more Easy eats…

Makes: 12

Horlicks profiteroles

CHOUX

⃞ 150ml water
⃞ 60g butter
⃞ 75g plain flour
⃞ 25g Horlicks Instant
⃞ ¼tsp salt
⃞ 2 large free-range eggs (100g)

FILLING

⃞ 300ml double cream
⃞ ½ tin condensed milk (185ml)
⃞ 65g Horlicks Instant

CHOCOLATE SAUC

⃞ 100g dark chocolate, chopped
⃞ 200ml double cream
⃞ 50g Horlicks Chocolate

1Preheat the oven to 200C/ 180C fan/ gas five. Line a baking tray with parchment paper and splash with cold water (this will form steam and help the choux to rise).

2In a small saucepan bring the water and butter to the boil then remove from heat.

3Add the flour, Horlicks Instant and salt. Over a low heat, beat with a spoon until the mixture is smooth and leaves the side of the pan.

4Transfer into a mixing bowl and whisk for about two to three minutes. This will release steam, helping the mixture to cool.

In a separate bowl, beat the eggs. Slowly add the beaten eggs to the pastry