Chocolate profiteroles

Delicate choux pastry buns filled with creamy vanilla chantilly, covered with decadent 70% chocolate sauce.

Choux pastry (18 choux)

50g whole milk
50g water
5g caster sugar
Pinch of salt
50g butter (unsalted)
100g plain flour
2 eggs

1. In a pan melt butter with milk, water, sugar and salt.

2. Add flour, mix well on medium/low heat for 8min whilst constantly stirring.

3. Pipe and freeze your eclairs before cutting into equal sizes.

4. Bake at 170c for 25/30 minutes (don’t open the oven door whilst baking!)

Chantilly cream (18 choux)

250g Whipping cream
25g Icing sugar
¼ Vanilla pod (scraped)

1. Whisk all ingredients together until soft peaks.

Chocolate sauce (18 choux)

100g Chocolate (70%)
120ml Cream (whipping)
25g Caster sugar
25ml Water

1. Bring water, sugar, and cream to the boil. Pour over the chocolate. Mix until chocolate is melted. Serve warm.