Choux Paste

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100gms butter (preferably unsalted), cut into cubes

300ml water

10gms caster sugar

150gms strong white flour, sifted with a pinch of fine sea salt

4 eggs, lightly beaten

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For the filling – Crème Pâtissière

4 egg yolks

60g caster sugar

25g plain flour

2 tsp cornflour

280ml milk

5ml Vanilla Essence

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For Filling – Chantilly Cream

500ml double cream

few drops vanilla extract

14gms Caster Sugar

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For the Chocolate Sauce

200g cocoa powder

110ml water

200g caster sugar

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Directions:

1. Heat the oven to 220C/200C fan/gas 7. Line 4 baking trays with baking paper.

2. To make the profiteroles, put the butter and caster sugar in a saucepan with 300ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.

3. Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Stick the baking paper down with a small bit of the mixture. Using 2 teaspoons or piping bag, spoon 3cm blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20mins until well risen and brown.

4. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.

5. Crème Pâtissière- For the filling, beat the egg yolks and sugar for a few minutes until pale and slightly thickened. Whisk in the flours. Heat the milk in a saucepan until stating to boil. Whisk the milk into the egg mix. Put the whole lot back into the pan, stirring all the time until thick and boiling. Take the pan off the heat - cover with cling-film to prevent a skin from forming. When cooled, pipe in to the centre of the choux buns.

6. To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles