Recipe: Chocolate Profiteroles

Start by preparing the choux. Preheat the oven to 200 degrees (gas mark 6+).
Bring the water and butter to a boil in a saucepan then add the flour all at once while mixing with a spatula. Keep on low heat until the mixture pulls away from the sides.
Place the dough in a bowl and add the eggs one by one while beating until it becomes smooth and shiny.
Put the choux pastry in a piping bag and make balls of dough on a silicone mat or parchment paper.
Bake for approximately 25/30 minutes, until the choux are golden.
Let the choux rest on a cooling rack.
Now prepare the pastry cream.
Boil the milk and vanilla. In a bowl beat the egg yolks and sugar until the mixture becomes frothy. Add the flour while continuing to beat then add the warm milk, still beating.
Return the mixture to the heat and continue whisking until the mixture thickens then add the chocolate at the end and stir well.
Pour the pastry cream into a bowl and cover with plastic wrap touching the surface to prevent a film from forming on top. Keep chilled.
When ready to serve the dessert, melt the chocolate sauce ingredients in a saucepan over low heat.
Put the pastry cream in a piping bag and fill the choux with it, it's a bit long but the final result is so good! Once all the choux are filled, arrange them on a plate and pour hot chocolate sauce over the choux!