Ingredients

• 400ml thickened cream
• 1/2 teaspoon vanilla extract
• 400ml bought thick custard
• 290g pkt dark chocolate melts, melted
• 1 tablespoon vegetable oil
• 100g white chocolate melts, melted
• Assorted food colouring gels

Craqueline topping

• 60g butter, at room temperature
• 70g (1/3 cup) caster sugar
• 75g (1/2 cup) plain flour

Choux pastry

• 60g butter, chilled, chopped
• 100g (2/3 cup) plain flour
• 3 eggs, lightly whisked

Method

• Step 1 Preheat oven to 200C/180C fan forced. Lightly grease 2 baking trays with butter. Squeeze a 7.5cm metal egg ring on the sides to form an oval shape, or use an Easter egg cookie cutter. Using it as a guide, draw 10-12 egg shapes on 2 sheets of baking paper, leaving 5cm between each for spreading. Place paper ink side down on greased trays.
• Step 2 To make craqueline, combine the butter, sugar and flour in a small bowl. Stir until a soft dough forms. Roll out between 2 sheets of baking paper until 2-3mm thick. Place on tray in the freezer for 30 minutes.
• Step 3 To make the choux, heat butter and 180ml (2/3 cup) water in a saucepan over medium heat until butter melts and mixture just comes to the boil. Add flour. Use a wooden spoon to beat for 1 minute or until mixture comes away from side of pan. Transfer to a large heatproof bowl. Roughly spread mixture inside bowl. Set aside for 5 minutes to cool slightly.
• Step 4 Use electric beaters to add eggs, 1 tablespoonful at a time, to the mixture until thick and glossy. Spoon half of the mixture into a piping bag fitted with a 1.5cm plain round nozzle. Pipe over egg shapes on paper. Lightly wet your fingertip and smooth out any rough sides or tops to keep egg shape.
• Step 5 Use egg rings as a guide to cut 10-12 egg shapes from the frozen craqueline topping. Quickly place over the pastry mixture.
• Step 6 Place profiteroles in oven and reduce temperature to 180°C/160°C fan forced. Bake for 40 minutes or until puffed and golden. Turn oven off. Leave profiteroles in oven, with door closed, for 30 minutes to dry.
• Step 7 Use clean electric beaters to beat cream and vanilla in a large bowl until firm peaks form. Add custard and beat until thick. Spoon cream mixture into a piping bag fitted with a 5mm round piping nozzle. Make a small slit at 1 end in the base of each profiterole. Pipe in the cream mixture
• Step 8 Place the dark chocolate in a shallow bowl and stir in the oil. Dip top half of profiteroles in chocolate. Place on a tray, chocolate side up, and set aside to set. Tint the white chocolate with assorted food gels and pipe onto eggs to decorate as desired.