Profiteroles

Step 1: Place the butter in a saucepan over medium heat. When it is mostly melted, add the water and bring to a rapid simmer.

Step 2: While the liquid simmers, add the flour and a pinch of salt. Stir vigorously with a wooden spoon while the pan remains on the stove, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute.

Step 3: Remove the pan from the heat and let the mixture cool for 10 minutes.

Step 4: Preheat the oven to 220°C/420°F (200°C fan).

Step 5: Lightly grease 2 large or 3 standard baking trays with butter, then line them with baking paper.

Tip: Greasing the trays helps keep the paper from sliding.

Step 6: Add 1 egg to the cooled dough and beat until combined. Add the remaining eggs one at a time, combining each before adding the next. The dough should become a thick paste.

Tip: The mixture may look split at first; keep mixing until it comes together smoothly.

Step 7: Transfer the dough to a piping bag fitted with a 13–15 mm round tip (1/2–3/5 inch).

Step 8: Pipe 2-teaspoon blobs 5 cm/2 inches apart on the trays. The recipe indicates about 16 blobs per tray and 40–50 blobs in total.

Step 9: Wet your finger and pat down any peaks to make domes.

Tip: Smooth, even mounds help the puffs bake into round shapes.

Step 10: Bake 2 trays at a time for 15 minutes, switching the trays halfway through.

Step 11: Remove the trays from the oven and reduce the temperature to 180°C/35°0F (160°C fan). Check that the puffs are crisp enough to hold their shape when pierced; if not, return them to the oven for 3 minutes.

Step 12: Pierce the puffs with a knife, then return them to the oven for 5–7 minutes, until golden and crisp.

Step 13: Transfer the shells to a rack and let them cool fully. Fill with custard or cream, or split them and fill with ice cream. Drizzle with chocolate sauce and serve.

Step 14: Put the cream and chocolate in a heatproof bowl. Microwave in four 30-second bursts, stirring between each, until combined. Let the sauce cool until warm, then drizzle or dip the profiteroles.

Step 15: Whisk the egg yolks and sugar together, then whisk in the cornstarch.

Step 16: Put the milk, vanilla, and extra sugar in a saucepan over medium-high heat. Heat until just before simmering.

Step 17: Whisk 1/4 cup of the hot milk into the egg mixture, then whisk in another 1/4 cup. Add the remaining milk mixture and whisk.

Step 18: Pour the mixture back into the saucepan. Return it to the stove over medium-low heat, or low heat if your stove runs strong. Whisk constantly for 2–3 minutes, until it thickens to a dolloping custard consistency.

Step 19: Remove the pan from the heat immediately and pour the custard into a bowl. Press cling wrap onto the surface, then refrigerate for 4–5 hours, until set. Do not whisk it again once set.

Tip: Pressing the wrap against the surface helps prevent a skin from forming.

Step 20: Spoon the custard into a piping bag fitted with a very fine nozzle. Pipe it into the profiteroles through the hole made during baking, or make a new hole.