Ingredients
Choux pastry
Chantilly cream
Chocolate sauce
Method
1.Preheat the oven to 190°C (170°C fan-forced). Line two large oven trays with baking paper. Sift the flour and a pinch of salt onto a piece of baking paper.
2.To make the choux pastry, place the water, milk, butter and sugar in a medium saucepan; heat until almost boiling. Add the flour all at once; beat with a wooden spoon and cook over medium heat for 2 minutes or until mixture comes away from the base of the pan and forms a ball. Transfer mixture to the bowl of an electric mixer; spread mixture up the side of the bowl to cool it down. Beat in the eggs, a little at a time, on medium speed; beat until mixture is thick, glossy and smooth.
3.Spoon the pastry into a piping bag fitted with a 1.5cm plain tube. Pipe 3cm rounds about 4cm apart on prepared trays. Use a damp finger to flatten peaks; sprinkle or spray puffs lightly with a little water.
4.Bake one batch of puffs for 20 minutes. Reduce oven temperature to 100°C (80°C fan-forced) for a further 20 minutes until golden brown and crisp. Repeat with second batch, cool on trays.
Crème chantilly
5.Beat cream, vanilla paste and icing sugar in the bowl of an electric mixer until soft peaks form.
Chocolate sauce
6.Place the cream in a small saucepan, bring almost to a simmer on medium-high heat. Remove from heat, add chocolate; stand for 1 minute then stir until melted and smooth.
Assembling your profiteroles
7.Just before serving, split profiteroles three-quarters the way through. Fill with crème chantilly; stack up on a serving platter and drizzle with chocolate sauce
Note
- If your oven is large enough, bake both trays at once.
* If the chocolate sauce cools too much and thickens, stir in boiling water 1 teaspoon at a time for pouring consistency.
