For the choux pastry • 200ml/7fl oz cold water • 4 tsp caster sugar • 85g/3oz unsalted butter, plus extra for greasing • 105g plain flour • 10g buffalo powder • pinch salt • 3 medium free-range eggs, beaten
For the cream filling • 300ml double cream • 1 tbsp icing sugar • 1 tsp vanilla essence
For the chocolate sauce • 100ml/3½fl oz water • 80g/3oz caster sugar • 200g/7oz good-quality dark chocolate, broken into pieces
Method
Preheat the oven to 200C/180fan/Gas 6. Place a small roasting tin in the bottom of the oven to heat up.
For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
Turn up the heat and the quickly pour the flour, buffalo powder and salt in one go.
Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once it comes away from the sides of the pan move to a large bowl and leave to cool for 10-15 mins..
5. Beat in the eggs a little at a time until the mixture is smooth and glossy and has a soft dropping consistency.
Lightly grease or line a baking sheet..
Using a piping bag with a 1cm nozzle pipe the mixture into small balls onto the baking sheet. With a wet finger gently rub the top of each ball to help it crisp on top during baking.
Place the sheet in the middle of the oven. Pour in a cup of water to the roasting tin at the bottom of the oven and quickly close the door. The steam will help the pastry to rise.!
Bake for 25-30mins or until golden brown. If they are too pale they will not hold their shape for the next part.
Prick each ball with a skewer at the bottom and return to the oven upside down for a further 5 to 10 mins. This is will dry out the pastry inside the profiterole.
Leave the profiteroles to completely cool once cooked.
For the filling lightly whip the cream, icing sugar and vanilla together to form soft peaks.
Once the profiteroles are cold fill a piping bag with the cream and pipe into the rolls.
For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a simple syrup. Reduce the heat and simmer. Place the chocolate over the pan in a heat proof bowl and stir occasionally until melted.
Take the pan off the heat and pour the syrup into the chocolate and stir until smooth and combined.
To serve, place the profiteroles in a large dish and pour over the sauce. You can also sprinkle with some extra buffalo worms too.
