Ingredients

• 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 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 solids
• 150ml/5¼fl oz whipping cream

Directions

• 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.