Raspberry profiteroles by Aroa Frias

Ingredients:
For the pastry:
2 medium eggs
65g plain flour
50ml water
For the raspberry cream:
125g fresh raspberries
1 tablespoon golden syrup
150ml double or whipping cream
For the chocolate sauce:
100g plain chocolate drops
2 tablespoon golden syrup
15g butter
2 tablespoon water

1.-Heat to 200·.
Catch two baking trays, put a paper towel and wipe some butter.
Hold at the baking trays one cold tap and wait  few seconds.

Then sift the flour with a sieve and put the flour in a piece of greaseproof paper.
And in a bowl, beat the whites and the yolks of the eggs.

Later put water in one saucepan and put pieces of butter.
Put the saucepan to low heat.
When the mixture is boil, take it.

Then put the flour into a saucepan.
Stir the flour one minut and doing forms a balls. Put cool five minutes.

After that add one egg. And then, you added all the egg.

Finally put the profiteroles in the fridge and put the chocolate sauce in the profiteroles and serve.