profiteroles

Ingredients:
for the choux pastry:
200 ml cold water
1/2 tsp caster sugar
85g unsalted butter
pinch of salt
115g plain flour
4 medium eggs, beaten

for the cream filling:
600ml double cream
1 tbsp icing sugar

for the chocolate sauce:
15g butter
4tbsp water
175g good quality plain chocolate

Method: 

cream filling: whip the double cream and icing sugar till fluffy ( do not over whip) 

for the chocolate sauce: melt the chocolate, water and butter in a pan and set aside to cool

for the choux pastry: preheat oven to 200degrees C. in a medium saucepan, heat the butter and water until the butter has melted. add in the sugar and salt and cook until dissolved. beat in the plain flour. until a smooth paste is formed, stirring continuously to dry out the paste. once the paste curls away from the sides of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes. beat in the eggs little at a time until the paste is smooth and glossy, only add in eggs until you have a soft dropping consistency ( no need to a`dd all the eggs ). put the mixture into a piping bag with a round tip. pipe dollops of mixture on a lined tray. put your fingers in water and dap the top of the pastry until its smooth. bake for 25- 30 minutes, until golden brown. take out and then prick the base of each one and place upside down, return to the oven and cook for another 5 minutes so it can dry out the inside. 

filling and finishing:

using a piping bag with a nozzle, pierce the middle or top of the cooled choux pastry and then fill. putting the filled buns into the cooled chocolate sauce. 

and here are some pictures of charlie waiting patiently and helping ( dont worry i did finish whipping the cream)