2. Profiteroles

Profiteroles filled with créme patissiere dipped in chocolate.

For the choux pastry

• 75g plain flour
• a pinch of salt
  
• 150ml of water
• 50g butter
• 2 eggs, beaten

For the créme patissiere

• 4 egg yolks
• 60g caster sugar
• 2tsp cornflour
• 25g plain flour
• 280ml milk

For the chocolate sauce

• 50g of cooking chocolate
• 10g of butter

Preparation method

1. Preheat the oven to 200C/390F/Gas 6 and cover a baking tray with greaseproof paper
2. Put the water and butter into saucepan, gradually heat until the butter melts and then increase the temperature. As soon as the water reaches a brisk boil, lower the heat again and tip in all of the flour. Beat quickly until the mixture forms a ball and leaves the sides of the pan clean.
3. Remove the pan from the heat and cool slightly. Add the eggs, one at a time, beating hard until the mixture is shiny and firm.
4. Pipe around 20 swirls onto the tray, you could use a spoon but it isnt as neat. 
5. Touch the top of each profiterole with water on your finger, and flick water onto the tray.
6. Bake in the oven for 20-25 minutes, or until golden-brown and puffed up. Transfer to a wire rack to cool.
7. For the crème patissière, whisk the egg yolks and sugar together in a bowl until pale and light. Fold in the cornflour and flour.
8. Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture.
9. Pour the mixture into a clean pan and bring it slowly to the boil until it thickens. Simmer for a minute and then take the pan off the heat.
10. When the profiteroles are cooled, make a small hole in the bottom of each one. Fill with the crème patissière.
11. 
    For the warm chocolate sauce, heat the chocolate and cream in a heatproof bowl placed over a pan of simmering water until melted - do not allow the water to touch the bottom of the bowl. Stir to combine.
12. Serve the warm chocolate sauce drizzled over the filled profiteroles.