PROFITEROLES AU DULCE DE LECHE

Serves 4-6

Preparation, cooking and assembly time: 45 minutes

An absolutely indulging variation to the traditional French dessert.

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275 g dark chocolate 120 ml / 8 tbsp warm water  250 g Dulce de Leche  For the profiteroles  110 g / 3/4 cup plain flour  1.5mg / 1/4 tbsp salt pinch of freshly grated nutmeg  175 ml / 3/4 cup water  85g / 6 tbsp unsalted butter, cut into 6 pieces 3 eggs

• Preheat to 200 C / 400 F / Gas 6 and butter a baking sheet.
• To make the profiteroles, sift together the flour, salt and nutmeg. In a medium saucepan, bring the water and water to the boil. Remove from the heat and add the dry ingredients all at once. Beat with a wooden spoon for about 1 minute until well blended and the mixture starts to pull away from the sides of the pan, then set the pan over a low heat and cook the mixture for about 2 minutes, beating constantly. Remove from the heat.
• Beat 1 egg in a small bowl and set aside. Add the remaining eggs, one at a time, to the flour mixture, beating well after each. Add the beating egg by teaspoonfuls until the dough is smooth and shiny; it should pull away and fall slowly when drop from a spoon.
• Using a tablespoon, drop the dough on to the baking sheet in twelve moulds. Bake for 25-30 minutes until the pastry is well risen and browned. Turn off the oven and leave the puffs to cool with the oven door open.
• To make the sauce, place the chocolate and water in a double-boiler or in a bowl placed over a pan of hot water and leave to melt, stirring ocasionally. Keep warm until ready to serve, or reheat over simmering water.
• Split the profiteroles in half and put a small scoop of Dulce de Leche San Ignacio in each. Arrange on serving plater or divide among individual plates. Pour the chocolate sauce over the top and leave them a few minutes to cool.