Profiteroles

Method

1. Preheat the oven to 200°C.
2. Measure out the sugar and weigh the flour into a jug or onto a piece of greaseproof paper with a crease down the middle. ie, something that you can quickly and fairly accurately tip from.
3. Beat the eggs in a small bowl.
4. Cut the butter into pieces and put into a fairly large saucepan with the water.
5. Gently heat the butter and water until the mixture starts to come to the boil. Then immediately take away from the heat.
6. Tip the flour, all in one go, into the saucepan and beat together with an electric hand whisk until mixed to a paste.
7. Add the beaten egg a little at a time and mix well.
8. Put the paste into a piping bag with a large plain nozzle and pipe teaspoon-sized blobs onto a baking sheet. Leave a good inch spacing between each one. Use a wet finger to poke down any peaks (otherwise they will burn).
9. Cook for 10 mins at 200°C and then turn the oven up to 220°C and cook for about another 15 mins. When done, they'll be very golden and crispy.
10. As soon as they come out of the oven, make a little hole in each profiterole to let the steam out. Leave them to cool completely before filling with cream.

Fill with Cream

1. Whisk together the whipping cream, icing sugar and vanilla extract and put into a piping bag.
2. Use the piping nozzle to poke a hole in each profiterole and squeeze in some cream.
3. If you are short of time, you can cut each profiterole open and spoon in the cream.
4. Don't put the cream in too far in advance, else they will go soggy.

Make the Chocolate Sauce

1. Break up the chocolate and gently melt with the unsalted butter and honey.
2. Gradually whisk in the double cream and warm the sauce through.