50g dairy free spread
95g GF plain flour
3 tsp caster sugar
Pinch of salt
110g of dark chocolate
400g of dairy free double cream (whipped)
Preheat oven to 200*C.
Line baking tray with grease proof paper and grease.
Sift flour onto a plate with sugar and a pinch of salt.
Crack eggs into a bowl and beat.
Melt dairy free spread on a low/medium heat and add the water.
Bring pan to the boil.
Remove from heat and add the flour mix, stirring together at a very fast pace.
Return to heat and stir vigorously for 30 seconds until a dough like consistency.
Remove from heat and allow to cool slightly and add the eggs, ensure the mixture is cool enough or you will essentially cook ans scramble the eggs. This will form a thick smooth paste.
Pipe or use two small spoons to make a small ball of dough on the baking paper about 5cm in diameter. Repeat making even sized balls, spread out on baking paper, until all dough is used.
*if dough is not thick enough, you can use baking tray for cakes/muffins to pipe the mixture into*
Bake for 20-25 minutes until golden brown.
Remove from oven and cool on a wire rack.
Prick each profiterole with a thin skewer to allow steam to escape.
Wait until chilled.
Whip cream with a whisk until thick consistency achieved, can add icing sugar to sweeten.
Pipe cream to fill each profiterole.
Melt the dark chocolate on a plate over boiling water or more easily in a microwave but be careful not to burn it.
Dip each profiterole into it.
I also added edible glitter for extra decoration!
Once chocolate is set, serve and enjoy!!