Chocolate filling profiteroles

Makes 24

1 cup (250 ml) water
100g butter
1 cup (120 g) flour
1/2 teaspoon salt
4 large eggs

For the filling
2 cups (500 ml) milk
1/2 cup (60 g ) flour
1/2 cup (100g ) sugar
50g sweet chocolate powder
50g butter

Profiterole batter:
Place water, butter and salt in a saucepan and slowly bring to the boil.
As soon as the mixture boils, quickly stir in flour, using a wooden spoon.

Cook over low heat, beating constantly
Until mixture is smooth and leaves the sides of the pan.
Remove from heat and set aside to cool slightly.

Beat in eggs, one at a time, beating well after each addition and until mixture is light and glossy. Rest for 30 minutes.

Spoon batter into a piping bag fitted with a large fluted nozzle and pipe small swirls onto a well greased baking sheet.
Bake in a hot oven until well risen.

Lower the heat of the oven and cook pastries a little longer, until golden.
Turn off the oven and leave them inside until cool and crisp.
Cool on wire racks.

Chocolate filling:
Place milk in a saucepan and bring to the boil. Remove from heat.
Melt the butter in a saucepan over a low heat, add the flour and stir with a wooden spoon. Remove from heat.

Add the sugar and chocolate powder, alternating with the hot milk.
Cook over a moderate heat, stirring continuously and bring to the boil.
Boil for 5 minutes, stirring all the time and remove from heat. Cool.

Make a slit in the base of each profiterole.
Spoon the chocolate filling into a piping bag fitted with a plain nozzle and pipe filling into profiteroles.

Place them on a serving dish and sprinkle them with sweet chocolate powder or caster sugar.