Heat the oven to 220C/200C fan/gas 7.
To make the profiteroles, put the butter
and 2 tsp of the caster sugar in a
saucepan with 150ml water. Place the
pan over a low heat until the butter and
sugar have melted, then bring to the boil.
Take off the heat, add the flour all at once
and beat energetically with a wooden
spoon until the dough comes away from
the sides of the pan.
Leave to cool for 5 mins, then beat in
the eggs bit by bit until you have a stiff,
glossy mixture (this process is much
easier in a food processor). Rinse two
baking trays with cold water, shaking off
any excess so they are slightly damp
(this helps the pastry to rise). Using
2 teaspoons, spoon blobs of the mixture
onto the baking trays. Then place in the
oven and cook for about 18-20 mins until
well risen and brown. Remove the
profiteroles from the oven and cut
a small slit in the base of each one so
they don’t collapse. Cool on a wire rack.
When they’re cold, whip the cream
lightly until just holding its shape.
Sweeten to taste with remaining sugar
and a few drops of vanilla extract. Cut the
profiteroles in half, fill them with the
sweetened cream and pile them up on
a plate. You can refrigerate them for
1-2 hrs at this point but not for any
longer as the pastry will go soggy.
To make the sauce, sift the cocoa
powder into a bowl. Put the sugar in
a pan with 100ml water and warm over a
low heat until dissolved. Bring to the boil,
cook for 1 min, then pour over the cocoa
powder and stir well until smooth. Return
the sauce to the pan, cook for 1 min then
set aside for 15 mins before drizzling over