- butter, for greasing
- 75g/2½oz plain flour
- pinch salt
- 150ml/5¼fl oz water
- 50g/1¾oz unsalted butter
- 2 large free-range eggs, beaten
- 4 free-range egg yolks
- 60g/2¼fl oz caster sugar
- 2 tsp cornflour
- 25g/1oz plain flour
- 280ml/10fl oz milk
- 100g/3½oz dark chocolate, at least 70 per cent cocoa solids
- 150ml/5¼fl oz whipping cream
- Preheat the oven to 200C/390F/Gas 6 and grease a large baking tray with butter. Sift the flour and salt twice.
- Put the water and butter into saucepan, gradually heat until the butter melts and then increase the temperature. As soon as the water reaches a brisk boil, lower the heat again and tip in all of the flour. Beat quickly until the mixture forms a ball and leaves the sides of the pan clean.
- Remove the pan from the heat and cool slightly. Add the eggs, one at a time, beating hard until the mixture is shiny and firm.
- Spoon 20 equal balls of the mixture onto the buttered baking tray (alternatively you can pipe the pastry onto the tray for a neater finish).
- Bake in the oven for 20-25 minutes, or until golden-brown and puffed up. Transfer to a wire rack to cool.
- For the crème patissière, whisk the egg yolks and sugar together in a bowl until pale and light. Fold in the cornflour and flour.
- Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture.
- Pour the mixture into a clean pan and bring it slowly to the boil until it thickens. Simmer for a minute and then take the pan off the heat.
- Cover with cling-film to prevent a skin from forming.
- When the profiteroles are cooled, slice each one in half with a sharp knife. Fill with the crème patissière.
- For the warm chocolate sauce, heat the chocolate and cream in a heatproof bowl placed over a pan of simmering water until melted – do not allow the water to touch the bottom of the bowl. Stir to combine.
- Serve the warm chocolate sauce drizzled over the filled profiteroles.