Ingredients

• 150g unsalted butter, chopped
• 3/4 cup (110g) plain flour, sifted
• 4 eggs, beaten
• 100g good-quality dark chocolate, roughly chopped
• 200ml thickened cream
• 1 tablespoon icing sugar, sifted
• 1/2 teaspoon vanilla bean paste*
• Edible gold leaf* (optional), to decorate

Method

• Step 1 Preheat oven to 200°C. Grease two large baking trays and line with baking paper.
• Step 2 Melt 100g butter with 1 cup (250ml) water in a pan over low heat. Add flour and stir with a wooden spoon until mixture is smooth and comes away from sides of the pan. Remove from heat, add eggs gradually and beat until well combined.
• Step 3 In batches, spoon mix into a piping bag with a round nozzle. Pipe walnut-sized balls onto trays. Bake for 30 minutes, then use a sharp knife to make a small slit in each profi terole. Turn off heat, then return trays to switched-off oven for 15 minutes with door slightly ajar. Remove and cool completely.
• Step 4 Place chocolate, remaining butter and 1/3 cup (80ml) water in a pan over low heat. Stir until melted and glossy, then cool. Whip cream with icing sugar and vanilla, then use a clean piping bag to pipe into slits in profi teroles. Serve 3 or 4 per person, drizzled with chocolate sauce and garnished with gold leaf, if desired.