Chocolate Profiteroles

• 188ml tap water
• 65ml full cream milk
• 100g unsalted butter, cubed
• 8g sugar
• 1/2 teaspoon salt
• 150g plain flour
• +/- 150g whole eggs, room temperature (3-4 eggs) 
  
• Egg wash: 1 egg mixed with a dash of milk.

1. Preheat the oven to 350°F/180°C. Line a baking tray with parchment paper (optional: draw circles of desired profiterole size then flip paper over).
2. In a large saucepan, combine the water, milk, butter, sugar and salt. Bring to the boil, then remove from the heat and immediately add the flour. Stir until there are no more streaks of flour and a dough begins to form. Place the saucepan back over medium-high heat, and cook for 1-2 minutes until the paste is pulling away from the sides of the pan.
3. Transfer the dough into a stand mixer bowl fitted with a paddle attachment, then mix on low-medium speed for 3 minutes to cool down the dough and evaporate the steam/moisture. Add the eggs one at a time, mixing well on medium speed (speed 4 on the Kitchenaid mixer), in between each addition. Depending on the consistency of your choux paste, you may not require all the eggs. So you are looking for a dough that is loose but still able to hold its shape when piped. It should be very shiny and smooth.
4. Transfer the paste into a piping bag fitted with a plain, round nozzle (such as a Wilton 1A). Pipe the choux onto a lined baking tray (mine were 6cm in diameter).
5. Remove the craquelin from the freezer, and using a cookie cutter that is the same size as the choux, cut out circles. Place them on top of the piped choux pastry and gently press down.
6. Bake in the preheated oven at 350°F/180°C for 25-30 minutes. Then turn the oven off and allow the choux puffs to cool for 20 minutes with the door ajar. Set aside to cool completely.

Crème patissiere:

• 500mL milk
• 5 egg yolks
• 125g sugar
• 30g cornflour
• 20g flour
• 1 vanilla bean, split lengthwise and seeds scraped

1. In a saucepan, add the milk, vanilla seeds, the bean pod and 1/2 of the sugar. Heat to a boil.
2. While the milk is heating, whisk the egg yolks with the remaining sugar in a large heat proof bowl.  Then add the cornstarch and flour. Mix completely until light and pale in colour.
3. Gradually add the hot milk to the egg mixture while whisking constantly. This tempers the eggs and ensures they don’t scramble.
4. Once all the hot milk is added, pour the egg mixture back into the pan. Constantly whisk the mixture on medium-high heat until it forms a smooth, glossy cream and the cream a bubble in the pan. While it is still boiling, cook for a further two minutes (this ensures the cream won’t taste like flour).
5. Strain the cream to remove any lumps and pour into a bowl. Cover with plastic wrap, ensuring it touch the surfaces of the cream so a skin doesn’t form.
6. Refrigerate until completely cool.

For assembly:

• 200g chocolate of your choice, melted (I like to use Cadbury milk chocolate)

1. Poke a hole at the bottom of the cooled choux pastry or you slice them in half (this allows you to fill them with the cream).
2. Transfer the chilled crème patissiere into a piping bag and fill the choux pastry. You will know they’re full when it expands and feels slightly heavier. Make sure you don’t fill them to much!
3. Dip the filled choux pastry into the melted chocolate or drizzle it on top.
4. Can be eaten immediately or refrigerated until ready to serve!