Profiteroles With Crème Pâtissière

Step 1

Preheat the oven to 220C/200C Fan/Gas Lightly grease two baking trays.

Step 2

To make the pastry, put the butter and 150ml/5fl oz water in a small pan. Heat gently until the butter has melted. Bring slowly to the boil, and then remove from the heat. Quickly add the plain flour and, using a wooden spoon, beat until the mixture forms a soft ball. Return to the heat and beat for a further minute.

Step 3

Leave to cool slightly. Add the beaten eggs a little at a time, mixing well between each addition until you have a smooth pipeable mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 20 small mounds onto the prepared baking trays, leaving room for them to spread. Flick water over the tray to create steam when baking.

Step 4

Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas Cook for a further 10 minutes, or until well-risen and a deep golden-brown. Remove and make a hole in the bottom of the buns to allow the steam to escape. Leave to cool on a wire rack.

Step 5

For the filling, put the milk and vanilla extract in a heavy-based pan and slowly bring to the boil. Remove from the heat and leave to cool for 30 seconds.

Step 6

Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk over the eggs, whisking continuously, then pour back into the pan.

Step 7

Bring to the boil, whisking continuously over a medium heat and cook for one minute, or until thickened. Add a dash of red food colouring and stir thoroughly until it has an even colour. Pour into a bowl and cover with cling film. Leave to cool for a few minutes, then transfer to the fridge to chill.

Step 8

For the the icing, put the chocolate in a heatproof bowl set over a pan of gently simmering water (making sure the bowl doesn't touch the water). Add the butter and 4 tablespoons water. When the chocolate is melted and well combined with the butter, remove it from the heat and beat in the icing sugar until smooth.

Step 9

When the profiteroles are cold, spoon the red crème patissiere into a piping bag fitted with a small plain nozzle. Fill the profiteroles then dip each one into the icing to coat the top. Leave to set, then serve.