This one is a result of my realisation that eclairs always look a bit rubbish, actually, because the wonky line of chocolate fondant on the top to me screams amateur. So in order to get around that, I made mine circular, in a way that, I accept, does look a lot like a profiterole. But profiteroles are always disappointing too, because who would choose plain old whipped cream over chocolate flavoured creme patissiere? Sso the marraige of the two could hardly be better. Plus it’s a bit show-offy, ideal for entertaining friends. Choux pastry is actually by far the easiest pastry I’ve ever made, and tastes indistinguishable from the real thing.

Choux pastry

60g/2.5 oz strong plain flour
1 teaspn caster sugar
5 fluid oz water
50/2 oz butter, cubed
2 large eggs, beaten

Melt the butter in the water on the stove, then turn off the heat. Tip the flour and the sugar into the water in one quick movement, beating with an electric mixer at the same time. Then, when the mixture has coalesced and leaves the side of the pan clean, add the beaten eggs slowly, a bit at a time, beating the mixture as you add. The mixture will be a bit gloopy and a bit shiny. Run a greased baking sheet under a tap then shake off the excess water – this provides steam to help the buns rise. Measure out the mixture into teaspoon amounts. Bake at gas 6 for 10 minutes, then turn it up to 7 for another 15 until golden brown and not stodgy. Pierce them to let excess steam out and cool.

Creme patissiere (from Nigella’s Domestic Goddess)

125 ml milk
125 double cream
1 tspn vanilla extract
3 large egg yolks
50g caster sugar
15g plain flour

Warm the milk and cream together until boiling, then leave to cool for 10 minutes. Whisk yolks and sugar together, then beat the flour in. Add the milk to the sugar mixture and heat gently until it thickens, which it will, astoundingly.  At this point I added in some melted chocolate, about half a bar. A good tip from Nigella is, rather than refridgerating, put a wetted piece of greaseproof paper over it to prevent it forming a skin.


Get the old piping bag out again, and, slicing the profiti-clairs down the middle, pipe in a decent amount of the pastry cream. Cover with more melted chocolate and devour