Ingredients
Method
- Preheat oven to 200°C / 180°C fan / Gas 6. Line two baking trays with parchment.
- Heat water and butter until butter melts. Bring to a vigorous rolling boil — remove from heat immediately. Tip all flour in at once — beat vigorously until a smooth ball forms and pulls away from the pan. Beat 1–2 minutes. Cool 2–3 minutes.
- Add beaten egg a quarter at a time — beat very vigorously after each addition until smooth and glossy. Paste should drop reluctantly from the spoon.
- Pipe or spoon 3cm rounds onto trays — space well apart. Bake 22–25 minutes until deeply golden, puffed, and firm. Do not open oven before 20 minutes. Pierce each base immediately with a skewer on removing from oven. Cool completely on a wire rack.
- Heat cream and syrup to just simmering — pour over chopped chocolate. Stand 2 minutes. Stir smooth. Add vanilla.
- Whip cold cream, icing sugar, and vanilla to firm peaks. Pipe into each profiterole through the pierced base until heavy. Pile onto a serving plate. Pour chocolate sauce generously over the top. Serve immediately.
Notes
Flour goes in all at once the moment the liquid boils — gradual addition gives an uneven paste.
Do not open the oven before 20 minutes — steam pressure causes the rise and must be maintained.
Pierce the base immediately on removing from the oven — releases steam and prevents a soggy centre.
Cool the paste 2–3 minutes before adding eggs — hot paste partially cooks the eggs.
Chocolate sauce can be made ahead and gently rewarmed — returns to perfect pouring consistency.
Freeze unfilled choux buns for up to 3 months.
