Chocolate profiteroles

Method

• 1
  Preheat oven to 200C or 180C fan-forced. Line 2 large baking trays with non-stick baking paper. Place butter in a saucepan, add 1/2 cup water and bring to the boil. Add 1/2 cup flour and stir with a wooden spoon over medium heat for about 1 min, or until mixture comes away from the sides of the pan in a smooth ball.
• 2
  Transfer mixture to a bowl and cool slightly, stirring to release heat. Using electric beaters, mix in beaten eggs, a little at a time, until all eggs have been added and mixture is thick and glossy. Scoop level tablespoons of mixture onto the trays, leaving plenty of space between each one. Bake for 20-25 mins, or until puffed and golden brown. Using a skewer, pierce a small hole in the side of each puff. Return to the oven, turn off and leave door open. Leave to cool.
• 3
  Meanwhile, to make filling, place milk in a medium saucepan and bring to the boil. Whisk egg yolks and sugar in a bowl until pale and creamy, then whisk in ¹⁄3 cup flour. Pour hot milk into the bowl, whisking constantly. Return mixture to a clean saucepan, and stir, with a whisk over low heat, for about 5 mins, or until mixture thickens. Remove from heat and stir in vanilla and chocolate until melted and smooth. Transfer to a bowl to cool for 5 mins, stirring occasionally. Cover surface with plastic wrap and refrigerate until cold.
• 4
  Cut profiteroles in half horizontally. Dip tops into melted Coles Brand Dark Cooking Chocolate and leave to set. Fill bases with filling and replace tops. Serve within 1 hr of filling. top tip If you have a conventional oven, swap the trays between oven shelves when profiteroles are cooked halfway.