Profiteroles with creme diplomat & chilli chocolate

Cooking Instructions

1. FOR THE CREME DIPLOMAT
2. bring milk and vanilla to the boil
3. whisk caster sugar and yolks
4. whisk in cornflour
5. pour hot milk over yolk mixture, whisking continuously
6. return to stove and stir until thickened
7. remove from heat and cover with baking paper
8. FOR THE PASTRY
9. stir water, butter & vanilla on stove until melted
10. add flour and stir until mixture leaves sides of saucepan
11. remove from heat and add eggs gradually, stirring well
12. pipe/drop 2 tsp onto baking trays and bake at 200oC for 30minutes
13. To serve pipe creme diplomat into profiteroles and top with melted chocolate

Ingredients

• FOR THE CREME DIPLOMAT
• 2 cups milk
• 1 tsp vanilla extract
• 1/3 cup caster sugar
• 3 free range egg yolks
• 1/3 cup cornflour
• 80ml cream, whipped
• FOR THE CHOUX PASTRY
• 1 cup water
• 100gm Lurpak unsalted butter
• 1/2 tsp vanilla extract
• 3/4 cup plain flour (sifted)
• 4 free range eggs
• melted chocolate to serve