• Preheat the oven to 200'c. Grease and line a large baking tray.
• In a saucepan, heat the butter along with 1/4 pint of water until the butter has melted.  Bring to the boil.
• Remove from the heat
• Add the flour and salt and stir with a wooden spoon until the mixture forms a smooth ball
• Allow the pastry to cool slightly
• Add the eggs a little at a time until the mixture becomes smooth and glossy
• Put teaspoons of the mixture onto the prepared tray
• Bake for 10 minutes then increase the oven temperature to 220'c for a further 10-15 minutes or until the buns are golden and crisp
• Remove from the oven and pierce each bun to allow ant steam to escape, then leave to cool completely on a cooling rack
• Melt the chocolate in a heat proof bowl placed over a pan of simmering water until smooth
• Cut each bun in half and fill generously with the cream.
• Dip each top into the melted chocolate and place on top of the filled buns
• Ready to serve!

You just can’t beat the Chocolate Profiteroles, great if you’re entertaining, but also perfect for a little self indulgence!