Fresh profiteroles filled with crème pâtissière and served with warm chocolate sauce

1. 1

   Preheat the oven to 200C/390F/Gas 6 and grease a large baking tray with butter. Sift the flour and salt twice.

2. 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. 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. 4

   Spoon 20 equal balls of the mixture onto the buttered baking tray (alternatively you can pipe the pastry onto the tray for a neater finish).

5. 5

   Bake in the oven for 20-25 minutes, or until golden-brown and puffed up. Transfer to a wire rack to cool.

6. 6

   For the crème patissière, whisk the egg yolks and sugar together in a bowl until pale and light. Fold in the cornflour and flour.

7. 7

   Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture.

8. 8

   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.

9. 9

   Cover with cling-film to prevent a skin from forming.

10. 10

    When the profiteroles are cooled, slice each one in half with a sharp knife. Fill with the crème patissière.

11. 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. 12

    Serve the warm chocolate sauce drizzled over the filled profiteroles.

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.