Profiteroles

Looks difficult, actually easy peasy.

• For the choux buns
• 60g strong plain flour
• 1 tsp caster sugar
• 50g butter, cut into small pieces
• 2 large eggs, well beaten
• For the filling
• 275 ml double cream, whipped thick
• For the chocolate sauce
• 100g plain chocolate
• 125g milk chocolate

1. Heat the oven to 200 degrees c. Lightly grease a baking tray.
2. Put 150ml of water into a pan with the pieces of butter and heat until butter has melted.
3. Take off the heat immediately and add the flour and sugar. Beat the flour in until the mixture comes away from cleanly from the sides of the pan.
4. Beat the eggs in a small amount at a time until the mixture is smooth and glossy.
5. Put teaspoonfuls of the mixture on to the baking tray, leaving an inch between them.
6. Bake for 10 minutes and then turn the oven up to 220 degrees C for another 15 to 20 minutes. The choux pastry should be golden.
7. Don't fill the choux buns until it is nearly time to eat them, or they'll go soggy. Cut the buns in half, put a teaspoon of whipped cream in, and then put the top back on.
8. Put the chocolate with 3 tablespoons of water in a glass bowl and place over a pan of boiling water.
9. Once the chocolate has melted, mix in a little cream if you like, to loosen the mixture and pour over the mound of choux.
10. Devour, making gutteral noises of pleasure whilst doing so.