This is a really easy recipe to try and makes the perfect dessert for sharing. We normally have three profiteroles per portion, but you could also serve them in a large bowl for sharing.
Firstly preheat the oven 220°C (425°F), Gas Mark 7 and line two large baking sheets with baking parchment.
- Place the butter in a saucepan with 130ml water and bring to a steady boil until the butter has melted.
- Remove the pan from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place the pan back over the heat and beat the dough in the saucepan for about 40 seconds. Remove from the heat once again and set aside meanwhile beat one of the eggs in a small bowl.
- Add the remaining two eggs to the warm dough, one at a time, beating thoroughly until completely incorporated after each addition. Add a little of the beaten egg at a time until you have a consistency that will hold its shape when piped. It should be smooth, shiny and just about falling from the spoon.
- Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe small swirls of dough on the lined baking sheets, leaving about 4cm between each swirl to allow for spreading. Brush each one with the leftover beaten egg.
- Place in the oven, reducing the heat to 190°C (375°F), Gas Mark 5, for about 15–20 minutes until the choux pastry balls have risen and are golden and crisp.
- Transfer to a wire rack and use a sharp pointed knife to pierce holes on the underside of the buns. Allow to cool completely before filling.
- For the chantilly cream, whisk the cream, icing sugar, and vanilla extract together in a large bowl until the mixture forms peaks. I like to whisk until the mixture is quite stiff as this prevents the crème from oozing out of the finished profiteroles. Set the whisked crème aside.
- To assemble the profiteroles, scoop the crème into a piping bag fitted with a small round nozzle and pipe it into the holes on the underside of the choux buns.
- To make the chocolate sauce, put the cream and sugar into a small saucepan and simmer gently until the sugar is dissolved. Take off the heat and stir through the chocolate until it has melted and the sauce is velvety and smooth.
- You can either serve in individual portions or serve on a large plate with the chocolate sauce poured over.