Recipe: Milk Chocolate Profiteroles

There’s something unmistakably festive about a plate of homemade profiteroles arriving at the table. Crisp choux buns, generously filled with whipped cream and finished with warm milk chocolate sauce. Don’t be put off by making your own pastry. Choux is surprisingly simple to master and the results are honestly ten times better than anything shop bought. You can prep the profiteroles ahead of time, then just before serving drizzle over that glossy chocolate sauce. If you make one thing this festive season, make it these! P.S. If you fancy something a little richer, switch the milk for dark and finish with a sprinkle of flaky salt.

Ingredients - Makes 12 Large Profiteroles

For The Choux Pastry:

• 110g Unsalted Butter

• 1 1/2 Tsp Caster Sugar

• 1/2 Tsp Table Salt

• 120ml Water

• 120ml Milk

• 145g Plain Flour

• 4 Eggs

For The Cream Filling:

• 600ml Double Cream

• 6 Tbsp Icing Sugar

For The Chocolate Sauce:

• 200g Milk Chocolate

• 150ml Double Cream

1. To make the pastry, add the butter, caster sugar, salt, water and milk to a pan. Melt gently over a low heat.

2. Add the flour and cook for a further 3 minutes, stirring well and pressing the dough against the pan to cook out the flour.

3. Transfer to a bowl and let the dough cool slightly to prevent the eggs from scrambling. Meanwhile, lightly beat the eggs in a separate bowl.

4. Gradually whisk the eggs into the dough using an electric whisk, reserving a splash egg for glazing.

5. Preheat the oven to 200°C and line two baking trays with greaseproof paper.

6. Using a piping bag or spoon, pipe 6 choux buns onto each tray, spacing them well as they will rise. Brush with the reserved egg.

7. Bake for 25 minutes until risen and golden.

8. Remove from the oven and use a sharp knife, or a toothpick to pierce a small hole in the side or the bottom of each bun. This allows the hot, humid air inside to escape. Cool on a wire rack.

9. Whip the cream with the icing sugar until thick. For the chocolate sauce, gently heat the cream, remove from the heat and stir in the chocolate until melted.

9. To assemble, slice the buns in half, pipe the cream onto the bases and place the tops back on. When ready to serve, pour over the chocolate sauce and enjoy! If you’ve made the sauce ahead, warm it gently over a low heat to loosen. Always add the sauce just before serving to keep the pastry crisp.