Profiteroles

Steps

1. 1
   Heat the oven to 200°C (fan 180°C) and line two trays with baking paper.
2. 2
   Bring the water, diced butter, sugar and salt to a full rolling boil in a saucepan, so the butter is completely melted.
3. 3
   Take off the heat, tip in all the flour at once and beat hard with a wooden spoon, then return to medium heat and keep beating for 1–2 minutes until the dough forms a smooth ball and leaves a thin film on the base of the pan.
4. 4
   Transfer to a bowl and cool for 5 minutes, then beat in the eggs one at a time, making sure each is fully absorbed before adding the next. Stop when the dough is glossy and falls from the spoon in a thick V-shaped ribbon — you may not need the last egg.
5. 5
   Pipe walnut-sized mounds 3 cm apart on the trays and smooth any peaks with a wet finger.
6. 6
   Bake for 25 minutes without opening the door, until puffed, deep golden and light when lifted — opening the oven early makes them collapse. Pierce the base of each puff and return to the switched-off oven for 10 minutes to dry out, then cool on a rack.
7. 7
   Whip the cold cream with the icing sugar and vanilla to soft, stable peaks.
8. 8
   Pipe the cream into each puff through the hole in the base until it feels heavy.
9. 9
   For the sauce, heat the cream until steaming, pour it over the chocolate, wait 2 minutes, then stir in the 20 g butter until smooth and glossy.
10. 10
    Pile the profiteroles in a bowl and pour the warm chocolate sauce over just before serving.