Eric Lanlard's perfect profiteroles recipe

• 250 ml (8.8fl oz) Water
• 100 g (3.5oz) Butter, cut into chunks
• 150 g (5.3oz) Plain Flour, sifted
• 4 Eggs
• 250 ml (8.8fl oz) Whipping cream
• 2 tbsp Vanilla sugar
• 150 g (5.3oz) Dark chocolate

1. First make the choux pastry.
2. In a saucepan heat the water and butter together to boiling point.
3. Remove the pan from direct heat and whisk in the flour.
4. Return the pan to the heat and cook, stirring constantly, until the dough stops sticking to the side of the pan.
5. Remove the pan from direct heat and beat in the eggs one at a time, mixing each egg in thoroughly.
6. Set aside and cover with cling film.
7. Preheat the oven to 200C/gas 6.
8. Using a piping bag with a smooth nozzle, pipe little crowns of choux pastry.
9. Bake the profiteroles for 30 minutes until golden and risen.
10. Meanwhile, whip the cream and sugar so it creates nice peaks.
11. Melt the chocolate on a bain marie
12. When the profiteroles are cooked and have cooled down, pierce them with a sharp knife and fill them with the whipped cream.
13. Pile them on a serving plate and pour over the melted chocolate .

water, butter, flour, eggs, whipping cream, vanilla sugar, chocolate

Taken from www.lovefood.com/guide/recipes/11970/eric-lanlards-perfect-profiteroles (may not work)