CREME EGG-FILLED PROFITEROLES

MAKES 32 PREP 15 MINS COOK 30 MINS COST $$$$$

1 cup water 75g butter 1 cup plain flour, sifted 4 eggs, lightly beaten 100g dark chocolate, melted 2 creme eggs, chopped (see tip)

FILLING 300ml thickened cream 1 tbsp icing sugar 2 tsp vanilla extract 2 x 130g packets mini creme eggs, halved

1 Preheat oven to hot, 200°C. Lightly grease 2 oven trays.

2 In a medium saucepan, combine water and butter on low until melted and just under boiling point.

3 Add flour to butter mixture all at once. Cook, stirring, 1-2 mins until mixture leaves side of pan and forms a ball around spoon. Remove from heat.

4 Transfer mixture to a large bowl. Cool 5 mins.

5 Using an electric mixer, beat in eggs gradually until mixture is smooth and andd glossy (you may not need all of the last egg).

6 Drop heaped tsps of mixture onto tray, allowing allowingg room for spreading. Bake 10 mins. Reduce temperature temperaturee to moderate, 180°C, bake 15-20 mins until puffs are golden and firm to touch. Make a small slit in the side of each puff. Return to oven ovenn to dry out 5 mins. Cool on a wire rack.

7 Dip tops of profiteroles in inn melted dark chocolate and andd press in chopped creme egg. eggg. Chill 10 mins, then halve profiteroles horizontally.

8 FILLING Meanwhile, in a large bowl, beat cream, icing sugar and vanilla until firm peaks. Place a halved mini creme egg into each profiterole and use a piping bag to fill profiteroles with cream. Serve.