Pre-heat oven 220C/425F/gas 7.
Sift flour and salt together into a dish.
Melt butter and water in the pan, and bring to the boil. Lower the heat, and shoot the flour and salt mixture in.
Stir like mad for two minutes to get a smooth paste ball. Leave this mixture to cool for 5 mins.
Beat eggs into the mixture, bit by bit, for a shiny dough.
Spoon 15 blobs well apart on a greased tray, then bake for 25 mins till golden/puffy.
Nick a slit in each profiterole, turn the oven off and put puffs back into the oven to crisp for 5 minutes.
Heat the chocolate sauce slowly in a saucepan until warm, but do not boil.
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