Profiteroles with Chocolate Sauce

Choux pastry

• 125 ml Whole milk
• 60 g Unsalted butter
• 10 g Caster sugar
• 75 g Plain flour
• 2 Egg

Whipped cream filling

• 250 ml Double cream
• 1 tsp Vanilla extract
• 15 g Caster sugar

Chocolate sauce

• 150 g Dark baking chocolate
• 150 ml Double cream
• 10 g Caster sugar

1. Heat the oven to 200°C (390°F) and line a baking tray. Put the milk, butter and the smaller amount of caster sugar for the choux into a saucepan and heat gently until the butter melts, then bring to a brisk simmer.
2. Tip in the flour all at once and beat vigorously with a whisk until the mixture forms a smooth ball and pulls away from the sides. Keep beating over a low heat for 1 minute to dry it slightly, then scrape into a mixing bowl and leave for 5 minutes to cool a little.
3. Beat in the eggs one at a time until you have a smooth, glossy paste that drops from the whisk in a thick V shape. Spoon into a piping bag and pipe 12 to 16 small mounds onto the tray, leaving space for spreading.
4. Bake for 20 minutes, then reduce the oven to 180°C (355°F) and bake for 10 to 12 minutes more until deep golden and crisp. Turn off the oven, pierce each bun with the tip of a knife to release steam, then leave them in the switched-off oven with the door slightly ajar for 5 minutes to dry out.
5. Whip the larger amount of double cream with the vanilla extract and the caster sugar for the filling until it holds soft peaks. Once the buns are cool enough to handle, split them or make a small hole in the base and fill with the whipped cream.
6. For the sauce, warm the remaining double cream with the caster sugar in a saucepan over a low heat until steaming but not boiling. Remove from the heat, add the dark chocolate and stir until smooth and glossy.
7. Serve the filled profiteroles warm or at room temperature with the chocolate sauce poured over. If the sauce thickens, warm it gently for 30 to 60 seconds, stirring until pourable.

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