Fresh profiteroles filled with crème pâtissière and served with warm chocolate sauce recipe
 butter, for greasing75g/2½oz plain flourpinch salt150ml/5¼fl oz water50g/1¾oz unsalted butter2 large free-range eggs, beaten butter, for greasing 75g/2½oz plain flour pinch salt 150ml/5¼fl oz water 50g/1¾oz unsalted butter 2 large free-range eggs, beaten 4 free-range egg yolks60g/2¼fl oz caster sugar2 tsp cornflour25g/1oz plain flour280ml/10fl oz milk 4 free-range egg yolks 60g/2¼fl oz caster sugar 2 tsp cornflour 25g/1oz plain flour 280ml/10fl oz milk 100g/3½oz dark chocolate, at least 70 per cent cocoa solids150ml/5¼fl oz whipping cream 100g/3½oz dark chocolate, at least 70 per cent cocoa solids 150ml/5¼fl oz whipping cream Method Preheat the oven to 200C/390F/Gas 6 and grease a large baking tray with butter. Sift the flour and salt twice.Put the water and butter into saucepan, gradually heat until the butter melts and then increase the temperature. As soon as the water reaches a brisk boil, lower the heat again and tip in all of the flour. Beat quickly until the mixture forms a ball and leaves the sides of the pan clean.Remove the pan from the heat and cool slightly. Add the eggs, one at a time, beating hard until the mixture is shiny and firm.Spoon 20 equal balls of the mixture onto the buttered baking tray (alternatively you can pipe the pastry onto the tray for a neater finish).Bake in the oven for 20-25 minutes, or until golden-brown and puffed up. Transfer to a wire rack to cool.For the crème patissière, whisk the egg yolks and sugar together in a bowl until pale and light. Fold in the cornflour and flour.Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture. Pour the mixture into a clean pan and bring it slowly to the boil until it thickens. Simmer for a minute and then take the pan off the heat.Cover with cling-film to prevent a skin from forming. When the profiteroles are cooled, slice each one in half with a sharp knife. Fill with the crème patissière.For the warm chocolate sauce, heat the chocolate and cream in a heatproof bowl placed over a pan of simmering water until melted - do not allow the water to touch the bottom of the bowl. Stir to combine.Serve the warm chocolate sauce drizzled over the filled profiteroles. Preheat the oven to 200C/390F/Gas 6 and grease a large baking tray with butter. Sift the flour and salt twice. Preheat the oven to 200C/390F/Gas 6 and grease a large baking tray with butter. Sift the flour and salt twice. Put the water and butter into saucepan, gradually heat until the butter melts and then increase the temperature. As soon as the water reaches a brisk boil, lower the heat again and tip in all of the flour. Beat quickly until the mixture forms a ball and leaves the sides of the pan clean. Put the water and butter into saucepan, gradually heat until the butter melts and then increase the temperature. As soon as the water reaches a brisk boil, lower the heat again and tip in all of the flour. Beat quickly until the mixture forms a ball and leaves the sides of the pan clean. Remove the pan from the heat and cool slightly. Add the eggs, one at a time, beating hard until the mixture is shiny and firm. Remove the pan from the heat and cool slightly. Add the eggs, one at a time, beating hard until the mixture is shiny and firm. Spoon 20 equal balls of the mixture onto the buttered baking tray (alternatively you can pipe the pastry onto the tray for a neater finish). Spoon 20 equal balls of the mixture onto the buttered baking tray (alternatively you can pipe the pastry onto the tray for a neater finish). Bake in the oven for 20-25 minutes, or until golden-brown and puffed up. Transfer to a wire rack to cool. Bake in the oven for 20-25 minutes, or until golden-brown and puffed up. Transfer to a wire rack to cool. For the crème patissière, whisk the egg yolks and sugar together in a bowl until pale and light. Fold in the cornflour and flour. For the crème patissière, whisk the egg yolks and sugar together in a bowl until pale and light. Fold in the cornflour and flour. Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture. Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture. Pour the mixture into a clean pan and bring it slowly to the boil until it thickens. Simmer for a minute and then take the pan off the heat. Pour the mixture into a clean pan and bring it slowly to the boil until it thickens. Simmer for a minute and then take the pan off the heat. Cover with cling-film to prevent a skin from forming. Cover with cling-film to prevent a skin from forming. When the profiteroles are cooled, slice each one in half with a sharp knife. Fill with the crème patissière. When the profiteroles are cooled, slice each one in half with a sharp knife. Fill with the crème patissière. For the warm chocolate sauce, heat the chocolate and cream in a heatproof bowl placed over a pan of simmering water until melted - do not allow the water to touch the bottom of the bowl. Stir to combine. For the warm chocolate sauce, heat the chocolate and cream in a heatproof bowl placed over a pan of simmering water until melted - do not allow the water to touch the bottom of the bowl. Stir to combine. Serve the warm chocolate sauce drizzled over the filled profiteroles. Serve the warm chocolate sauce drizzled over the filled profiteroles.