Mocha profiteroles

Serves 6 Prep 45 mins Cook 30 mins £ 3.51 a portion 807 kcals, 54g fat, 31g sat. fat, 51g sugar

unfilled 100g plain flour 85g unsalted butter 3 eggs, beaten

FOR THE FILLING

4 tbsp Bird’s custard powder 6 tbsp golden caster sugar 600ml milk 2 tbsp coffee powder dissolved

in 2 tbsp hot water 284ml pot double cream 100g icing sugar

FOR THE SAUCE

100g dark chocolate, in pieces 50g butter 50ml coffee 1-2 tbsp coffee liqueur, such as Kahlúa

1 Sift the flour into a bowl and stir in a pinch of salt. Put butter and 200ml cold water into a pan, bring to a rolling boil, then take off the heat. Tip in the flour and salt and stir to form a smooth paste. Now beat the mixture until it starts to come away from the sides of the pan, then tip onto a plate and leave to cool.

2 Heat oven to 200C/180C fan/gas 6. Return paste to the pan, then gradually beat in the eggs, mixing well. Spoon walnutsized balls onto a baking sheet, then bake for 20-25 mins until golden. Remove, poke the underneath with a teaspoon, turn upside-down, then bake for 5 mins to dry out. Cool on a wire rack before filling.

3 For the filling, mix the custard powder and sugar with a splash of milk to a smooth paste. Heat remaining milk, then stir into the paste. Pour the mix into a pan and bring to the boil, stirring. Cook for 5 mins until you have a thick custard. Stir in coffee; leave to cool. Softly whip the cream, sift in the icing sugar and mix, then fold into the custard. Pipe into each choux bun.

4 For the sauce, melt chocolate and butter with the coffee in a bowl in the microwave on Medium for 1-2 mins. Add liqueur, mix well, then pour over the filled buns.

Make ahead

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