Divine Chocolate Choux Buns

By Lorraine Pascale

Ingredients
250g water
125g butter
125g flour
4 eggs
Cream
300ml double/whipping cream
1 Fairtrade vanilla pod
2tbsp Fairtrade icing sugar
Optional Baileys or Armagnac to taste
100g Divine 70% Dark Chocolate
100g Divine White Chocolate

Method

Melt butter in water then bring to the boil.
Once boiling remove from heat and add flour and a pinch of salt.
Put back on the heat and cook for 1 minute.
Spoon mix on a large plate spread out thin to allow it to cool quickly.
Once just around room temperature add eggs on by one stirring really well between additions. You may not need all the eggs
the mixture needs to drop reluctantly from a spoon after one sharp shake with the hand.

Place mix in a piping bag fitted with a large round nozzle.
Pipe blobs on a tray abot 3cm apart. The size is up to you. Mini ones are very cute and perfect for afternoon tea.
Bake in the oven at 200c until firm where risen and a light golden brown
Allow to cool completely.

Whip up the cream (remember room temperature cream is almost impossible to whip)
You want the cream to be still liquid as it will still thicken whilst it sits.
Stir through the seeds of a vanilla pod.
At this stage I like to add a saucy tablespoon or two of Armagnac or some Baileys....mmmmm.

You may wish to sweeten the cream with some icing sugar if you like. (Which I like!!)
Using a skewer poke a hole in the bottom of the profiterole and wriggle the skewer around do there is space to pipe the cream.

Whip up the cream a little more to thicken then place in a piping bag fitted with a small we nozzle than before (it has to fit in the whole of the profiterole)

Now stick the nozzle in the profiterole hole and fill it with cream. The 'role should feel nice and heavy. Repeat until all are filled.

Melt Divine chocolate the microewave in 30sec blasts stirring between each one. You can use a dark on some and white chocolate on others.
Dip the top of the buns in the choc
Allow to harden
Eat with gusto and pleasure

About the Chef

Lorraine Pascale