- 30g butter, chopped
- 1/2 cup plain flour
- 3 Coles brand free range eggs, lightly beaten
- 200g Coles brand dark cooking chocolate, melted
- 1/2 cup caster sugar
- 375ml milk
- 6 Coles brand free range egg yolks
- 1/3 cup plain flour
- 1 tsp vanilla essence
- 100g Coles brand Belgian dark chocolate, chopped
- Step 1 - Preheat oven to 200C or 180C fan-forced. Line 2 large baking trays with non-stick baking paper. Place butter in a saucepan, add 1/2 cup water and bring to the boil. Add 1/2 cup flour and stir with a wooden spoon over medium heat for about 1 min, or until mixture comes away from the sides of the pan in a smooth ball.
- Step 2 - Transfer mixture to a bowl and cool slightly, stirring to release heat. Using electric beaters, mix in beaten eggs, a little at a time, until all eggs have been added and mixture is thick and glossy. Scoop level tablespoons of mixture onto the trays, leaving plenty of space between each one. Bake for 20-25 mins, or until puffed and golden brown. Using a skewer, pierce a small hole in the side of each puff. Return to the oven, turn off and leave door open. Leave to cool.
- Step 3 - Meanwhile, to make filling, place milk in a medium saucepan and bring to the boil. Whisk egg yolks and sugar in a bowl until pale and creamy, then whisk in ¹⁄3 cup flour. Pour hot milk into the bowl, whisking constantly. Return mixture to a clean saucepan, and stir, with a whisk over low heat, for about 5 mins, or until mixture thickens. Remove from heat and stir in vanilla and chocolate until melted and smooth. Transfer to a bowl to cool for 5 mins, stirring occasionally. Cover surface with plastic wrap and refrigerate until cold.
- Step 4 - Cut profiteroles in half horizontally. Dip tops into melted Coles Brand Dark Cooking Chocolate and leave to set. Fill bases with filling and replace tops. Serve within 1 hr of filling. top tip If you have a conventional oven, swap the trays between oven shelves when profiteroles are cooked halfway.