Profiteroles filled with chatilly cream and topped with chocolate .
Preheat the oven to 210'C.
Cut the butter into small pieces.
Place the water, salt and butter in a saucepan and bring to the boil. Once boiling, remove from the heat and mix in the sifted flour. Return to the heat and mix until the mixture no longer sticks to the bottom of the pan. Transfer into a food processor and beat in the eggs one by one. The mixture should be shiny and smooth and have a dropping consistency. You may not need to add the whole of the third egg.
Place the mixture into a piping bag and pipe small profiteroles on to a baking tray. Transfer to the oven and bake for 10 to 15 minutes.
Whisk the cream to soft peaks with the vanilla paste and icing sugar. Fill a piping bag with this mixture.
Make a small hole at the bottom of the profiterole and fill with the Chantilly cream.
Place the double cream in a saucepan and bring to the boil. Break the chocolate into small pieces and then pour the cream over the top. Whisk until the chocolate has melted and you have a smooth and shiny sauce.
Once the profiteroles are cold dip them in the chocolate sauce and leave to cool.
«For an extra crunchy topping to your profiteroles, sprinkle on some chopped almonds as the chocolate is cooling.»