Profiteroles

To make the choux pastry:

1. Preheat the oven to 395°F.
2. Melt the butter in a pan with 125ml of water and a pinch of salt. As soon as it starts to boil, sift in all the flour.
3. Cook the mixture for 2 minutes, beating all the time with a wooden spoon, before transferring it to a food mixer fitted with a flat beater attachment if you have one (alternatively, continue the next steps by hand). Switch on and add one Eggland’s Best egg at a time until the mixture takes on a consistency similar to that of crème pâtissière.
4. Put the mixture in a piping bag with a 10mm plain nozzle and pipe out 16 x 2.5cm diameter rounds onto an oven tray lined with greaseproof paper. Bake for around 13 minutes, until golden brown.
5. Remove the choux pastries from the oven, pierce a small hole in each to allow steam to escape and leave to cool on a rack.

To make the crème pâtissière:

1. Heat the milk with a pinch of salt and the vanilla pod until it reaches scalding point.
2. Whisk the egg yolks with the sugar and corn flour in a bowl. Gradually pour the warm milk over the egg yolk mixture, whisking continuously to avoid it curdling. Return the mixture to the saucepan and cook over a gentle heat, stirring all the time until thickened.
3. Remove from the heat, discard the vanilla pod and put the saucepan over iced water to stop it cooking any further.
4. Whip the cream until you get soft peaks then carefully fold it into the custard.
5. Put the custard into a piping bag with a small nozzle and fill the choux pastries.

To make the chocolate sauce:

1. Heat the double cream in a pan and bring it almost to boiling then take off the heat. Add the milk and dark chocolate and stir until you have a smooth sauce.
2. Arrange the cream-filled choux pastries pyramid-style on a large serving dish and pour over the chocolate sauce.

To serve:

1. Serve with strawberries or berry of choice.