Choux pastry

75g plain flour
Pinch of salt
150ml water
50g butter
2 eggs

1. Sift the flour and salt twice.
2. Put the water and butter into a small saucepan and heat slowly until the butter has melted, then bring to a brisk boil.
3. Lower the heat and tip in all the flour.
4. Stir briskly until the mixture forms a soft ball and leaved the sides of the pan clean.
5. Remove from the heat and allow to cool slightly.
6. Add the eggs very gradually, beating hard until the mixture is smooth, shiny and firm enough to stand in soft peaks when lifted with a spoon.
7. Use immediately. Otherwise leave in the saucepan and cover with a lid to prevent drying out.

Profiteroles

1 batch choux pastry (above)
300ml fresh double cream
2 tablespoons milk
3 table spoons sifted icing sugar
Melted chocolate or chocolate sauce

1. Preheat the oven to 220 C.
2. Pipe or spoon 20 equal amounts of choux pastry well apart on a large buttered baking tray or use greaseproof oven paper.
3. Bake for 25 minutes or until golden and well puffed.
4. Remove from the oven. Turn the oven off. Make a small slit in the side of each puff.
5. Return the puffs to the oven with the heat switched off for a further 5 minutes for the puffs to dry out.
6. Remove from the oven and transfer to cool on a wire rack.
7. About 1 hour before serving whip the cream and milk together until thick.
8. Stir in the icing sugar.
9. Fill the puffs with the cream mixture.
10. Pile in a pyramid shape in a shallow serving dish.
11. Pour over lukewarm melted chocolate or chocolate sauce.
12. Chill for half an hour before serving.

Chocolate sauce (as an alternative to melted chocolate)

75g caster sugar
75g soft brown sugar
75g cocoa powder
300ml milk
1 tsp vanilla essence
25g butter

1. Put all ingredients into a saucepan and stand over a low heat.
2. Stir until sugar has dissolved.
3. Slowly bring to the boil.
4. Boil briskly, without stirring for two minutes or until the sauce coats the back of a spoon.

For a more fudge like sauce boil for another 2 minutes.