For the choux buns:
1⁄2 cup all-purpose flour
4 tbsp unsalted butter
2 large eggs, beaten

For the filling and topping:
1 3⁄4 cup heavy cream
7oz (200g) good-quality dark
chocolate, broken into pieces
2 tbsp butter
2 tbsp corn syrup

Method:
1 Preheat the oven to 425°F (220°C). Line 2 large baking sheets with parchment paper.

2 Sift the flour into a large bowl, holding the sieve up high to aerate the flour.

3 Put the butter and 2⁄3 cup water into a small saucepan and heat gently until melted.

4 Bring to a boil, remove from the heat, and add in the flour all at once.

5 Beat with a wooden spoon until smooth; the mixture should form a ball. Cool for 10 minutes.

6 Gradually add the eggs, beating very well after each addition to incorporate.

7 Continue adding the egg, little by little, to form a stiff, smooth, and shiny paste.

8 Spoon the mixture into a piping bag fitted with a 1⁄2in (1cm) plain nozzle.

9 Pipe walnut-sized rounds, set well apart. Bake for 20 minutes until risen and golden.

10 Remove from the oven and slit the side of each bun to allow the steam to escape.

11 Return to the oven for 2 minutes to crisp, then transfer to a wire rack to cool completely

12 Before serving, pour 1⁄2 cup cream into a saucepan and whip the rest until just peaking.

13 Add the chocolate, butter, and syrup to the cream in the pan and heat gently until melted.

14 Pile the whipped cream into a piping bag fitted with a 1⁄4in (5mm) star nozzle.

15 Pipe cream into each choux bun and arrange onto a serving plate or cake stand.

16 Stir the sauce well, pour it over the buns, and serve immediately. PREPARE AHEAD The unfilled buns will keep in an airtight container for 2 days.

Profiteroles Recipe