Chocolate Profiteroles

Serves 6-8 Profiteroles Butter for greasing 1 quantity choux pastry 1 egg, beaten 300ml whipping cream, whipped Wicked chocolate Icing 150g plain chocolate, chopped 150ml double cream Choux Pastry 60g butter 150ml water 75g plain flour , sifted 2 eggs, lightly beaten

Original recipe from Mary Berry here Profiteroles Butter a baking tray and sprinkle with water. Put 12 tablespoons of choux on the tray and brush with beaten eggs. Bake in a preheated over at 220oC for 10 minutes, then bake at 190oC for 20 minutes. Split each profiterole in half and cool on a rack. Make the wicked chocolate icing: gently melt the chocolate with the double cream in a bowl until smooth and shiny (take care not to let it get too hot). Sandwich the profiteroles together with the whipped cream, place on individual plates and drizzle with the chocolate icing. Basic Choux Pastry Put butter, cut into cubes, into a heavy saucepan with water, and heat until the butter melts. Bring to a boil Remove from the heat and add sifted plain flour and a pinch of salt. Stir vigorously until the mixture form into a soft ball. Leave to cool slightly, then gradually add 2 lightly beaten eggs, beating well between each addition, to form a smooth, shiny paste.