Happy Easter 🐣 Profiteroles are one of my ALL time favourite desserts to EAT. Use any Easter eggs to make the sauce. Easter Chocolate Profiteroles Buy It 55g butter, cut into cubes 150 ml cold water 2 large eggs + 1 large egg yolk 70g plain flour, sieved 500mls Double Cream, whipped 150g Chocolate Easter Egg, broken up 3 tablespoons Water Makes 32 Make It Preheat the oven to 220C/200C Fan. Line two baking trays with baking parchment. Make the Choux pastry. Pour the water into a saucepan and add the butter. Allow the butter to melt slowly over a medium heat. When the butter has melted, bring to boil and stir in the flour until all the mixture forms a soft dough ball. Place into large mixing bowl and add in the eggs a little at a time whisking until the mixture is smooth and shiny. Fill a piping bag fitted with a 1cm /1⁄2in plain nozzle. On each tray pipe 18 balls 11⁄4 inch diameter in size. Leave plenty of space in between as the profiteroles will expand while baking. Dap a little water on top of each one. Bake at 220C/200C Fan for 15 minutes then reduce the oven temperature to190C/180C Fan/for 20 minutes. Remove from the oven and make a hole in the bottom to allow the steam to escape. Then place into a wire rack and allow to cool completely. Fill a piping bag fitted with a 1cm star nozzle with the whipped cream and fill with cream. Put the easter egg chocolate and water into a microwavable bowl. Heat on full powde for 1 minute. Allow to stand for a few minutes then whisk until smooth. Pour over the profiteroles and decorate with mini chocolate eggs.