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Choux pastry stuffed full of cream and drizzled with rich chocolate. Perfect for dinner parties (or just a Saturday night in!)

Choux;

113g (1/2 cup) unsalted butter

240ml water

½ tsp salt

2tsp caster sugar

128g (3/4 cup+1 tbsp) sifted plain flour/ all purpose flour

4 eggs

500ml whipping cream

200g plain or chocolate

§ Pre heat oven to 220C/428F

§ Bring the butter, water, salt and sugar to a rolling boil

§ Take pan off the heat and quickly add the flour and stir until a dough forms.

§ Put the pan back on the heat and stir for about 30 seconds.

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§ Put the dough in either a bowl or a stand mixer bowl

§ Beat the eggs together in a jug and add to the dough a little bit at a time, beating the dough before adding more.

§ You are aiming for a smooth dough which is dripping slowly off the spoon or attachment (see video)

§ The choux will be cooked by the steam that is created in the oven, so I like to run my baking trays under a tap before lining them, and shake off excess water to help this process along.

§ Spoon the dough into a piping bag, fitted with a large star nozzle. If you don’t have a piping bag you can use a teaspoon to dollop the mixture (about 2 tsp for each profiterole). Make sure you space out to leave room for the choux to rise.

§ Bake the choux for 10 mins

§ Turn the trays in the oven, reduce temperature to 180C/355F and continue to bake for a further 15mins, until the buns are golden brown

§ Remove the choux from the oven and very quickly use a skewer or small knife to make a small hole in the base…this prevents the pastry going soggy.

§ Leave to cool on a rack

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The choux should be a lovely golden colour

§ Meanwhile, whip up the cream until stiff and spoon into a piping bag.

§ Pipe into the choux buns from the base. I like mine to be stuffed with cream!

§ Melt your chocolate in a bowl over hot water (make sure the water does not touch the base of the bowl) and slowly pour over your profiteroles.

§ Serve the same day and enjoy.

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