Perfect Profiteroles!

INGREDIENTS

CHOUX PASTRY
* 125ml milk
* 200ml water
* 150g plain flour
* 1 teaspoon golden caster sugar
* ½ teaspoon salt
* 100g unsalted butter
* 4 medium eggs, lightly beaten
CHANTILLY CREAM
* 1 ½ a vanilla pod, split
* 300ml whipping cream
* 1-2 tablespoon icing sugar
CHOCOLATE SAUCE
* 200g good quality dark chocolate (70% cocoa solids)
* 30g unsalted butter
* 3 tablespoon clear honey
* 125ml full fat milk

METHOD

. Preheat the oven to 200°C/Gas 6. Sift the flour and salt into a
bowl. Place the milk, cold water, salt, sugar into a pan and set
over a low heat. Once the sugar and salt has dissolved add the
butter. Once the butter has melted, bring to a rolling boil. Turn
off the heat then tip in the flour and beat vigorously with a
wooden spoon. As soon as the mixture starts to come away from the
side of the pan, stop beating and tip onto a plate to cool.

2. Return the mixture to the pan, then gradually beat in the
eggs, a little at a time, mixing well between each addition,
until you have a smooth paste. (Alternatively, transfer the mix
to an electric mixer and gradually add the eggs while the mixer
is running on a low setting).

3. Line a baking sheet with greaseproof paper. Spoon the choux
pastry into a piping bag fitted with a large plain nozzle (about
1.5cm in diameter). Pipe a small blob of the pastry mix under
each corner of the greaseproof to keep the paper in place. Now
pipe about 20 walnut-sized balls onto the baking sheet, spaced
well apart. Level the peaked tops with the tip of a wet finger
then bake for 18-20 minutes until well risen and golden brown.

4. Remove from the oven and transfer to a wire rack to cool
completely before filling.

5. For the Chantilly cream scrape the seeds from the vanilla pod
into a large mixing bowl. Add the cream, and icing sugar then
whisk together until the consistency of a soft meringue with
floppy peaks. Spoon the cream into a clean piping bag, fitted
with a small plain nozzle. Pierce the base of a choux bun with
the tip of the nozzle and pipe in the cream. Repeat with the
remaining choux buns.

6. For the chocolate sauce, break the chocolate into small pieces
in a heatproof bowl. Place the bowl over a pan of simmering water
and heat. Add the butter and honey stirring from time to time,
until the chocolate begins to melt. Gradually whisk in the milk
until you have a smooth sauce and warm through. Serve the cream-
filled profiteroles with the hot chocolate sauce drizzled over.

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