Creme Egg-filled Profiteroles

MAKES 32 PREPARATION 15 MINUTES COOKING 30 MINUTES

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 tablespoon icing sugar 2 teaspoons vanilla extract 2 x 130g packets mini creme eggs, halved (see tip)

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, for 1-2 minutes until mixture leaves side of pan and forms a ball around spoon. Remove from heat. Transfer mixture to a large bowl, then cool for 5 minutes.

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

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

6. Dip tops of profiteroles in melted dark chocolate and press in chopped creme egg. Chill for 10 minutes, then halve profiteroles horizontally.

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