Line a large baking tray with parchment and pre-heat the oven.
Sift the flour onto a plate, sprinkle the sugar over the top. Set this aside.
Crack the eggs into another bowl, beat them and set these aside too.
Put the butter and water into a saucepan and bring to the boil.
Remove the pan from the heat, quickly add the prepared flour and mix together well.
Return the pan to a gentle heat stirring vigorously for 30 seconds to make a soft dough.
Remove the pan again, add half the prepared egg to the pan and beat it into the dough.
Beat in the remaining egg to make a thick, smooth paste.
Take a good teaspoon of the paste, scrape onto a second teaspoon then scrape it back onto the original spoon to make a ball of paste and drop this onto the prepared baking tray. Repeat with the remaining dough or pipe small balls of dough onto the baking tray.
Bake for 25-30 minutes until golden brown and dry on the inside.
Remove the tray from the oven, and make a cut in the side of each bun, to allow steam to escape.
Leave to cool.
Put the cream into a large mixing bowl and beat until thick.
Spoon or pipe the cream into the cold choux buns.
Chill until ready to add the topping.
Put the cream and sugar into a saucepan and gently heat together, stirring until the sugar is dissolved. Remove the pan from the heat.
Break up the chocolate, add it to the cream and stir until it is dissolved and the sauce is glossy.
Allow to cool and thicken slightly, then spread some topping over the top of each filled choux bun and leave to set.
Pile the chilled profiteroles onto a plate to serve.
Large oven tray, mixing bowl, parchment paper, saucepan, wooden spoon or electric beater
200°C, Fan 180°C, 400°F, Gas 6
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