Profiteroles

Pre heat the oven to 200C/Gas 6.

Bring the butter, water, sugar and salt to the boil.

Straight away beat in the flour until the mixture comes away from the pan.

Cool completely, more egg is absorbed when the mixture is cold.

Whisk up 3 eggs.

Gradually beat them into the cooled pastry, a little at a time, if you can, it’s best to do this on a machine.

Then beat small amounts of the last beaten egg until you get the right consistency. The reason for only adding 3 of the eggs at the start is, that the mixture needs to be quite tight, if you add too much egg the end product will not rise correctly. You can always add the extra egg but you can’t take it out.

If the paste is to be used for fritters or beignets then it has to be fairly tight. The finished paste will just fall off the paddle on the machine.

Pipe onto lightly greased, baking trays the size of a small walnut.

Brush with beaten egg, pressing down the nipple top.

Cook for 15-20 minutes or until well browned and risen; the inside must be fairly dry.

Cool well, and then make a small hole in the base with a sharp knife.

Fill, using a piping bag filled with a 1cm nozzle with whipped cream until they feel heavy and full.

Pile onto a very large plate and chill, well. When ready to serve drizzle over the chocolate sauce and serve immediately.

Place the butter, cocoa, sugar, and cream into a thick bottomed saucepan.

Bring to a gently boil, stirring really well.

Once dissolved, remove from the heat and leave for 5 minutes, add the liqueur stirring well.

Serve warm over the profiteroles.