Chocolate Choux Buns

Method

Step 1

Melt the butter in the water and bring to the boil.

Step 2

Once boiling remove from the heat then add flour and a pinch of salt.

Step 3

Place the pan back on the heat and cook for 1 minute.

Step 4

Spoon the mixture onto a large plate, spreading thinly to allow the mixture to cool quickly.

Step 5

Once at room temperature, add the eggs one by one stirring well after each egg. (You may not need all the eggs).

Step 6

The mixture is done when it drops reluctantly from a spoon after one sharp shake with the hand.

Step 7

Place the mixture in a piping bag fitted with a large round nozzle.

Step 8

Pipe blobs on a tray about 3cm apart. The size is up to you but mini ones are very cute and perfect for afternoon tea.

Step 9

Bake in the oven at 200°C until firm where risen and a light golden brown. Remove and allow to completely cool.

Step 10

Whip up the cream (the cream should be thick but still liquid as it will still thicken whilst it sits) and add the seeds of a vanilla pod.

Step 11

At this stage I like to add a saucy tablespoon or two of Armagnac or some Baileys and you may wish to sweeten the cream with some icing sugar if you like (which I like!!)

Step 12

Using a skewer poke a hole in the bottom of the profiterole leaving enough space to pipe in the cream.

Step 13

Whip up the cream a little more to thicken then place in a piping bag with a smaller nozzle than before (it has to fit in the whole of the profiterole)

Step 14

Melt Divine chocolate in the microwave in 30 second blasts stirring between each one. You can use a dark on some and white chocolate on others.

Step 15

Dip the top of the buns in the melted chocolate

Step 16

Allow to harden then eat with gusto and pleasure!