Profiteroles with cheat’s custard recipe
 Nigel Slater's profiteroles use both a simpler version of choux pastry and an easy alternative to proper custard. 100g/3½oz butter, plus extra for greasing150g/5oz plain flourpinch salt4 free-range eggs 100g/3½oz butter, plus extra for greasing 150g/5oz plain flour pinch salt 4 free-range eggs 4 free-range egg yolks4 tbsp caster sugar1 vanilla pod, seeds only2 tbsp Marsala wine300g/10½oz mascarpone 4 free-range egg yolks 4 tbsp caster sugar 1 vanilla pod, seeds only 2 tbsp Marsala wine 300g/10½oz mascarpone 100g/3½oz plain chocolate, minimum 75 per cent cocoa solids100g/3½oz white chocolate60g/2¼oz pistachios, coarsely chopped30g/1¼oz crystallised rose petals30g/1¼oz crystallised violets 100g/3½oz plain chocolate, minimum 75 per cent cocoa solids 100g/3½oz white chocolate 60g/2¼oz pistachios, coarsely chopped 30g/1¼oz crystallised rose petals 30g/1¼oz crystallised violets Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray with a little butter and line with baking parchment.For the profiteroles, in a large saucepan, heat 250ml/9fl oz water with the butter, flour and salt over a medium heat, beating well until combined.Whisk the eggs in a separate bowl.Using an electric whisk, whisk the contents of the saucepan while gradually pouring in the beaten eggs. Continue to whisk until the mixture is smooth and glossy and all of the eggs have been incorporated.Dot tablespoons of the mixture onto the prepared baking tray, setting them a good 2-3cm/1-1½in apart. Bake the profiteroles in the oven for 20-25 minutes, or until puffed up and golden-brown.Pierce the bottom of each cooked profiterole with a sharp knife to allow the steam to escape, then place onto a wire rack to cool. Meanwhile, for the cheat’s custard, whisk the egg yolks with the caster sugar and vanilla seeds until fluffly. Gently fold in the Marsala wine and mascarpone.Stuff each profiterole with the cheat's custard through the steam holes, using either a teaspoon or a piping bag (you may need to enlarge each hole using a sharp knife). Arrange the stuffed profiteroles in a tall pile on a large serving plate or cake stand.Place two heatproof bowls over two saucepans filled with a little boiling water (do not allow the bottom of the bowls to touch the water). Heat over a medium heat until each pan of water is simmering. Add the plain chocolate to one bowl and the white chocolate to the other and stir until melted. Trickle the melted plain and white chocolate over the profiteroles, then scatter the pile with the chopped pistachios and crystallised roses and violets to decorate. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray with a little butter and line with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray with a little butter and line with baking parchment. For the profiteroles, in a large saucepan, heat 250ml/9fl oz water with the butter, flour and salt over a medium heat, beating well until combined. For the profiteroles, in a large saucepan, heat 250ml/9fl oz water with the butter, flour and salt over a medium heat, beating well until combined. Whisk the eggs in a separate bowl. Whisk the eggs in a separate bowl. Using an electric whisk, whisk the contents of the saucepan while gradually pouring in the beaten eggs. Continue to whisk until the mixture is smooth and glossy and all of the eggs have been incorporated. Using an electric whisk, whisk the contents of the saucepan while gradually pouring in the beaten eggs. Continue to whisk until the mixture is smooth and glossy and all of the eggs have been incorporated. Dot tablespoons of the mixture onto the prepared baking tray, setting them a good 2-3cm/1-1½in apart. Bake the profiteroles in the oven for 20-25 minutes, or until puffed up and golden-brown. Dot tablespoons of the mixture onto the prepared baking tray, setting them a good 2-3cm/1-1½in apart. Bake the profiteroles in the oven for 20-25 minutes, or until puffed up and golden-brown. Pierce the bottom of each cooked profiterole with a sharp knife to allow the steam to escape, then place onto a wire rack to cool. Pierce the bottom of each cooked profiterole with a sharp knife to allow the steam to escape, then place onto a wire rack to cool. Meanwhile, for the cheat’s custard, whisk the egg yolks with the caster sugar and vanilla seeds until fluffly. Gently fold in the Marsala wine and mascarpone. Meanwhile, for the cheat’s custard, whisk the egg yolks with the caster sugar and vanilla seeds until fluffly. Gently fold in the Marsala wine and mascarpone. Stuff each profiterole with the cheat's custard through the steam holes, using either a teaspoon or a piping bag (you may need to enlarge each hole using a sharp knife). Stuff each profiterole with the cheat's custard through the steam holes, using either a teaspoon or a piping bag (you may need to enlarge each hole using a sharp knife). Arrange the stuffed profiteroles in a tall pile on a large serving plate or cake stand. Arrange the stuffed profiteroles in a tall pile on a large serving plate or cake stand. Place two heatproof bowls over two saucepans filled with a little boiling water (do not allow the bottom of the bowls to touch the water). Heat over a medium heat until each pan of water is simmering. Add the plain chocolate to one bowl and the white chocolate to the other and stir until melted. Place two heatproof bowls over two saucepans filled with a little boiling water (do not allow the bottom of the bowls to touch the water). Heat over a medium heat until each pan of water is simmering. Add the plain chocolate to one bowl and the white chocolate to the other and stir until melted. Trickle the melted plain and white chocolate over the profiteroles, then scatter the pile with the chopped pistachios and crystallised roses and violets to decorate. Trickle the melted plain and white chocolate over the profiteroles, then scatter the pile with the chopped pistachios and crystallised roses and violets to decorate.