Time to revisit an old favourite

Filling profiteroles with whisky-flavoured Chantilly cream has proved a surprise hit, says Dr Chris Duckham.

Every now and then dishes, like fashions I suppose, deserve a comeback. So this month we served that old 1970s' dinner party easy dessert, profiteroles, and I was completely taken aback by its popularity, especially with the ladies.

We filled them with whisky-flavoured Chantilly cream, served with caramel ice cream and warm chocolate sauce, but filling them with whipped cream is still divine.

Profiteroles with warm dark chocolate

1. Pre-heat the oven to 200 degsC.

2. Heat the water, sugar and butter in a saucepan until the butter and sugar have melted. Add the flour and stir vigorously until you have a thick paste that comes away from the side of the pan.

3. Remove from the heat, add the beaten egg and stir vigorously to combine into the dough. Place teaspoonfuls of the dough a little way apart on a non-stick baking sheet and bake for 20-25 minutes until risen and golden brown.

4. Remove the profiteroles from the oven and slice into each one with a sharp knife to allow the steam to escape and to provide access for filling. Cool on a wire rack and reserve.

5. For the sauce, melt the chocolate and butter in a small saucepan with the water over a low heat and stir gently until you have a smooth glossy sauce. Keep warm.

6. For filling, whip the cream until softly stiff, then briefly whisk in the icing sugar and then fold in the whisky.

7. To serve, fill each profiterole with some of the whipped cream and divide them between four dessert bowls. Pour the warm chocolate sauce over and serve at once.

For four people
For the choux pastry
170ml water
15g caster sugar
60g unsalted butter
70g plain flour
Two free-range eggs, beaten in a small bowl
For the sauce
100g dark chocolate (minimum 70 per cent cocoa solids)
10g unsalted butter
40ml water
Chantilly cream to finish
300ml double cream
25g icing sugar
2tbsp of whisky

And for wine ...

Decanter magazine says: 'Have fun with this chocolate-based pudding. Match it with something sweet and sticky. A Muscat from Australia would work wonderfully with the sauce, cream and ice cream, or a sweet German wine.

Try: Buller, Fine Old Muscat. Victoria, Australia £9.99 Majestic. Decanter judges say: 'Syrupy and seductive. Delicious.'

Dr. Loosen, Urziger Wurzgaten Riesling Spatlese 2006. Mosel-Saar-Ruwer £18 Averys.

Decanter judges say: 'Very perfumed with rose petals. Wonderful lightness for an expansive wine.'

Medal-winning wine recommendations at www.decanter.com

- Dr Duckham is a GP in Tongue and Armadale, Sutherland, and runs Restaurant Cote du Nord (www.cotedunord.co.uk). Email comments or queries to GPlife@haymarket.com.

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