Profiteroles with Raspberries Cream and Chocolate

Preheat oven to 230degC. Line 2 baking trays with baking paper.

In a medium saucepan over high heat, bring water, butter and salt to a rolling boil. Add flour in one go and beat vigorously with a wooden spoon.

Reduce heat to low, and continue to stir the mixture until it forms a ball, is glossy, and pulls away from the sides. Cook for another 5-7 minutes until the flour smells nutty.

Transfer dough to a large bowl and beat with a wooden spoon to break up and release some heat. Beat in eggs, one at a time, making sure each egg is fully absorbed before adding the next. The dough should end up being a just pourable consistency.

Use a couple of wet teaspoons to make small balls of dough and blob on the prepared baking trays, spacing about 3cm apart (as they will expand quite a bit). Bake for 8 minutes, until they are puffed and golden, then reduce heat to 170degC and bake for a further 10 minutes. They should have a firm crust, be hollow, and be moist but not soggy on the inside. Allow to cool on the bench.

Combine raspberries and sugar in a small pot and simmer, stirring frequently, for about 5 minutes or until raspberries have broken up and mixture has slightly thickened. Cool in the fridge. Whip cream and fold in vanilla and cooled raspberry sauce.

Cut each profiterole in half, fill with raspberry cream, replace top and drizzle with or dip in melted chocolate. Garnish with fresh raspberries if desired.