Chocolate profiteroles

Choux pastry

• 50 g butter
• 150 ml water
• 65 g

Preparation

Make the choux pastry by placing the butter and water into a saucepan, heat gently until the butter has melted and then bring to the boil. Remove the pan from the heat and immediately add the flour beating well with a wooden spoon until the pastry forms a soft ball in the centre of the pan. Cool for a few minutes. Gradually beat the eggs into the pastry mixture until the d