Profiteroles

1. Bring the water, milk, butter, salt and sugar to a rolling boil, then tip in the flour all at once and beat hard over the heat for 2 to 3 minutes until the dough forms a smooth ball that leaves a film on the pan base.
2. Transfer the dough to a bowl, let it cool for 5 minutes, then beat in the eggs one at a time until the paste is glossy and falls from the spoon in a thick V-shaped ribbon.
3. Pipe walnut-sized mounds onto a lined tray, smooth any peaks with a wet finger, and bake at 200°C for 20 minutes, then drop to 180°C for a further 10 to 12 minutes until deep golden and firm.
4. Pierce the base of each puff to release steam and return them to the switched-off oven for 5 minutes to dry the insides, then cool completely on a rack.
5. Whip the cream with the icing sugar and vanilla to soft peaks, then fill the puffs through the hole in the base or by splitting them open.
6. Melt the chopped chocolate with a splash of cream over gentle heat, or in short bursts in the microwave, stirring until smooth and pourable.
7. Pile the filled puffs in bowls or stacked on a platter and pour the warm chocolate sauce generously over the top just before serving.

You'll use: Oven · Pan · Saucepan · Microwave · Steamer