Chocolate Profiteroles

• 1 cup (150g) White Wings Plain Flour
• ½ cup (125ml) water
• ½ cup (125ml) milk
• 75g (2½oz) butter, chopped
• 1 tsp CSR Caster Sugar
• 4 eggs, beaten lightly (see tip)

Crème Chantilly

• 600ml thickened (heavy) cream
• 2 tsp vanilla bean paste
• 2 tbsp CSR Soft Icing Mixture

Chocolate Sauce

• ⅔ cup (160ml) thickened (heavy) cream
• 150g (4½oz) dark (semi-sweet) chocolate, chopped finely

1. Preheat oven to 190°C/375°F. Line two large oven trays with baking paper. Sift flour and a pinch of salt onto a piece of baking paper.
2. Place the water, milk, butter and sugar in a medium saucepan over medium heat. Heat until butter is melted and mixture is almost boiling. Add flour all at once; beat with a wooden spoon and cook for 2 minutes or until mixture forms a ball and comes away from the base of the pan. Transfer mixture to a large bowl; spread mixture up the side of the bowl to cool it down; stand for 5 minutes. With an electric mixer on medium speed, beat in the eggs, pouring a little in at a time until mixture is thick, glossy and smooth.
3. Spoon the pastry into a piping bag fitted with a 1.5cm (¾in) plain tube. Pipe 30 x 3cm (1¼in) rounds, about 4cm (1½in) apart on prepared trays. Use a damp finger to flatten peaks; sprinkle or spray puffs lightly with a little water.
4. Bake one tray of puffs for 20 minutes. Reduce the oven temperature to 100°C/210°F; cook for a further 20 minutes or until golden brown and crisp. Remove tray from oven. Repeat with second batch. Cool on trays.
5. Meanwhile, make crème chantilly and chocolate sauce.
6. Just before serving, split the profiteroles in half lengthways. Fill with crème chantilly; stack onto a serving plate. Drizzle with chocolate sauce.

Crème Chantilly 

Beat cream, vanilla and icing sugar in a medium bowl with an electric mixer until soft peaks form.

Chocolate Sauce 

Heat cream in a medium saucepan over medium heat until just below boiling. Remove from heat; add chocolate. Stand for 1 minute; stir until melted and smooth.