Profiteroles

Method

Preheat oven to 200C fan. Bring water, butter, salt and caster sugar to a rolling boil, then remove from heat and stir in flour until combined into a ball. Cool slightly, then beat in eggs one at a time, beating thoroughly between each addition until the choux paste is smooth and glossy. Transfer to a piping bag with a 12mm plain nozzle and pipe 24 small buns onto lined baking trays, spacing 4cm apart. Bake at 200C fan for 18-20 minutes until golden brown and risen, then increase temperature to 220C fan and bake for a further 5-7 minutes to crisp. Remove from oven and make a small slit in the side of each profiterole with a sharp knife to release steam; cool completely on a wire rack. Whip double cream with icing sugar and vanilla extract until soft peaks form. Pipe cream into each profiterole through the slit using a small nozzle. Gently melt chocolate with butter and golden syrup over a bain-marie to 32C, then dip the top of each profiterole into the chocolate glaze. Chill for 30 minutes before serving.