Chocolate Profiteroles

Pastry:

• 60g butter
• ⅔ cup (165ml) water
• ⅔ cup (85g) White Wings Plain Flour
• 2 (59g each) eggs

Chocolate Custard:

• 1 cup (250ml) milk
• 1 cup (250ml) cream
• 4 egg yolks, beaten
• 2 tsp vanilla extract
• 2 Tbsp White Wings Plain Flour
• 2 Tbsp White Wings Corn Flour
• 1 Tbsp dutch cocoa
• 100g dark cooking chocolate, melted

To Serve:

• Dust CSR Icing sugar or cocoa

1. Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper.
2. To make pastry, place butter and water in a medium saucepan over a medium heat until butter melts. Add flour and beat with a wooden spoon over a medium heat for 2-3 minutes until the mixture comes away from the sides and forms a ball. Remove from heat and allow to cool for 5 minutes. Transfer the mixture to the bowl of an electric mixer fitted with paddle attachment. Add eggs, a tablespoon at a time, while beating on a medium speed until mixture is glossy and holds its shape. Spoon tablespoons of mixture onto prepared trays, allowing room to spread. Sprinkle a little water on the trays, between the profiteroles (this helps make steam, which assists rising). Bake 20 minutes or until puffed and golden.
3. Turn off oven. Use a sharp knife to make a slit in the side of each profiterole. Place profiteroles back in oven for 30 minutes to dry out. Transfer to a wire rack to cool completely.
4. To make chocolate custard, combine milk and cream in a large saucepan over a medium heat until hot, but not boiling. Meanwhile, place yolks, vanilla, flour, cornflour and cocoa in the bowl of an electric mixer and beat on a medium speed until well combined. Gradually add hot milk mixture while beating on a low speed. Pour mixture back into saucepan and whisk briskly over a medium heat until very thick. Add melted chocolate and whisk to combine. Transfer to a heatproof bowl and cover surface with a round of baking paper. Cool to room temperature.
5. Fill each profiterole with chocolate custard and dust with icing sugar or cocoa.