For the choux:
50g unsalted butter
75g plain flour
2 large free range eggs
For the filling:
250ml double cream
For the topping:
200ml double cream
100g dark chocolate
1tbsp caster sugar
Nuts (optional, would recommend hazelnut or pistachio)
What you'll need to do:
1. Preheat the oven to 180C (fan) and line a baking tray with non-stop parchment/greaseproof paper.
2. Grab a nonstick pan and heat the butter in 125ml water. Heat until the butter is completely melted and the water has begun to boil. Remove from the heat and rapidly beat in the flour until the mixture comes together in the pan and forms a ball of paste.
3. Allow the mixture to cool for about 5 minutes. In the meantime beat the eggs together with 1 tbsp of water.
4. Little by little add the egg mixture to the dough, mixing well with each addition. The trick is to add only a little each time, otherwise it is harder to mix to the right consistency. Once combined your pastry is ready for baking!
5. The next step depends on what shape of choux you would like to make. You can either spoon the mixture onto the baking tray, or pipe into your desired shape. I opted to pipe my choux buns, to ensure I got round buns in similar sizes. Using your finger tip, dab any peaks left by the piping bag or spoon with a little bit of water, this will smooth the mixture into shape. Don't worry if the mixture looks a little flat, whilst baking they will puff up with air which gives them height. Bake in the oven for 25-30minutes until puffed up and golden,
6. Remove from the oven to cool. Poke small holes in the bottom of your choux buns before placing on a cooling rack. This allows the pastry to cool without going soggy.
7. Whilst the buns are cooling make your ganache. Heat the cream and caster sugar in a pan, just before it reaches boiling break up the chocolate and add to the mixture. Take the mixture off the heat and stir in the chocolate as it melts. This will thicken as it cools.
9. In a clean bowl whip the double cream until thick, then spoon into a piping bag.
10. All your components are now ready to assemble! For mine I sliced the top off the buns, filled with cream and then placed a chocolate coated lid back on top. However, you can also pipe the cream into the buns if you would like a more traditional profiterole finish.