Profiteroles

PROFITEROLES – little choux buns filled with cream and covered in a chocolate sauce – make a rather special ending to a dinner party.

MAKES ABOUT 30, SERVES 6

1 quantity choux pasty (see recipe below)

FOR THE FILLING

275ml (10fl oz) double cream, whipped thick

FOR THE CHOCOLATE SAUCE

225g (8oz) plain chocolate

5 tbsp water

YOU WILL ALSO NEED

2 large baking sheets, greased and dampened (see choux recipe below) PRE- HEAT the oven to 200c/400f/gas 6. Place teaspoons of choux pastry on the baking sheets ( leaving a 2.5cm/ 1in space between them), and then bake in the pre-heated oven for 10 minutes.

After that, increase the heat to 220c/ 425f/ gas 7, and bake for a further 15- 20 minutes (swapping the trays over halfway through) until the choux buns are crisp, light and a rich golden colour.

Pierce the side of each one (to let out the steam), then cool them on a wire rack.

To make the sauce, break the chocolate up into small squares and place together with the five tablespoons of water in a basin fitted over a saucepan of barely simmering water (making sure the basin does not touch the water below), stirring until you have a smooth sauce.

Just before serving, split the choux buns in half, fill each one with a teaspoon of whipped cream, then join the halves together again.

Pour the melted chocolate over them and serve immediately.