- 150ml/5oz unsalted butter, plus extra for greasing
- 150ml/5fl oz water
- 200g/7oz plain flour
- 6 free-range eggs
- 500ml/18fl oz double cream, whipped until soft peaks form when the whisk is removed
- 1 tsp vanilla essence
- icing sugar, to taste
- 100g/3½ dark chocolate, minimum 70 per cent cocoa solids, melted
- 100g/3½ white chocolate, melted
- Preheat the oven to 180C/360F/Gas 4. Lightl grease a baking tray with butter.
- For the choux pastry, place the butter and water into a pan over a medium heat until the butter has melted.
- Remove the pan from the heat, add the flour and mix well with a wooden spoon until the mixture resembles a paste.
- Add the eggs, one at a time, mixing until completely combined before adding the next egg.
- Transfer the dough into a piping bag, then pipe small blobs of dough onto the greased baking tray.
- Bake in the oven for 15-20 minutes, or until dry and hollow. As soon as they are cooked, use the handle of a teaspoon to poke a small hole into the base of each profiterole to allow any steam to escape. Set aside to cool.
- For the filing, place the whipped cream into a bowl and fold in the vanilla essence and icing sugar, to taste.
- Spoon the cream mixture into a clean piping bag and fill each profiterole with it.
- Spread a little melted dark chocolate onto a large plate or cake stand. Arrange a layer of profiteroles onto it.
- Place more chocolate on top of each profiterole, then add a second layer of profiteroles, slightly smaller in diameter than the first layer.
- Top the second layer of profiteroles with melted white chocolate, then add another layer of profiteroles.
- Repeat the process with the remaining profiteroles until the layers resemble a pyramid and all of the profiteroles have been used.
- To serve, drizzle over any remaining melted chocolate and present at the table.