Spoon the pastry into an icing (piping)
bag fitted with a plain 2 cm or 3/4 in nozzle (tip) and pipe
about 20 tiny balls on to a lightly greased baking (cookie) sheet,
spaced well apart. Bake in a preheated oven at 190°C/375°F/gas mark 5
for 25 minutes until the profiteroles are well risen and golden brown.
Place on a wire rack and slit each one to let the steam escape. Leave
To make the filling, whip the cream with the sugars and vanilla
essence. Spoon into the profiteroles. Arrange them in a tall mound in
a serving dish.
To make the sauce, put the chocolate and sugar in a bowl with all but
15 ml/1 tbsp of the milk. Mix the reserved milk with the cornflour.
Heat the milk, chocolate and sugar gently until the chocolate melts,
stirring occasionally. Stir in the cornflour mixture and bring to the
boil. Boil for 3 minutes, stirring. Add the vanilla essence. Strain
into a warm jug. Pour the hot sauce over the profiteroles, or leave to
cool and then pour over the pastries.