Ginger and Chocolate Profiteroles

For the Profiteroles

• 75 g/3 oz butter
• 225 ml/7½

Put the butter and water together in a large saucepan and bring slowly to the boil, making sure that the water does not boil before the fat is melted. But as soon as the fat is melted turn the heat up and bring the liquid to a rolling boil. Tip in all the flour at once and beat vigorously with a wooden spoon, drawing the pan off the heat as you do so. Keep beating until the mixture curls