1 To make the choux pastry buns: put the water, salt and butter in a medium-sized pan. Heat gently until the butter melts. Bring to the boil then immediately remove the pan from the heat and tip in all the flour. Beat vigorously with a wooden spoon – don’t worry that the mixture will look like a complete mess at this point, it will soon come together to make a smooth heavy ball of dough. Return the pan to a low heat and beat for about 30 seconds to dry out the dough slightly. Turn the dough into the bowl of a food mixer and leave to cool until tepid. Meanwhile, heat the oven to 190C/375F/Gas 5. Beat the eggs just to combine then using the whisk attachment gradually beat into the dough, beating well after each addition and saving the last tablespoon of egg for glazing.
2 Put small balls of dough slightly apart on the prepared trays; you can either use a teaspoon or a pastry bag fitted with a 1.5cm plain tube, aiming to make them about 2.5cm across and 1.5cm high. Lightly brush the tops with the egg glaze then bake in the heated oven for 15–20 minutes until crisp and golden. Remove the trays from the oven and make a small hole in one side of each bun with a cocktail stick or skewer to let out the steam. Return the trays to the oven and bake for another 3–5 minutes until really crisp then transfer the buns to a wire rack and leave to cool completely.
3 To make the crème Chantilly filling: place the bowl of a food mixer and the whisk in the fridge to chill (if you have room) – this will help give you a stiffer cream which is less likely to split. Whisk the cream until soft peaks form. Add the sugar and vanilla and whisk briefly until just stiff. Use immediately or cover and chill for up to an hour.
4 To make the mocha pastry cream filling: beat the egg yolks with the sugar, flour, cornflour, coffee and cocoa in a heatproof bowl. Heat the milk in a medium-sized pan then pour onto the yolk mixture and stir well to combine. Tip the mixture back into the pan and cook stirring or whisking constantly until the mixture boils then beat or whisk vigorously until the mixture is thick and smooth. Turn into a bowl, press a damp piece of greaseproof paper on to the surface to prevent a skin forming and leave to cool completely. Whip the cream until soft peaks form. Add the sugar and whisk again until just stiff then stir into the cold pastry cream. Use immediately or cover and chill until needed – up to 12 hours.
5 If you are using the ice-cream filling: remove the ice-cream from the freezer and leave to soften just enough to form small balls using a teaspoon or melon-ball cutter. Set the 32 balls (one for each profiterole) on a baking tray lined with greaseproof or wax paper and return to the freezer until ready to serve.
6 To make the dark chocolate sauce: break up the chocolate and put it into a small heavy pan with the butter, icing sugar and water. Heat gently until melted then beat well with a whisk until smooth. Keep warm until ready to serve.
7 To make the white chocolate sauce: break up the chocolate and put it into a heatproof bowl. Melt very gently then remove the bowl from the heat. Heat the cream until steaming hot but not boiling then whisk onto the chocolate in a thin steady stream to make a smooth sauce. Keep warm until ready to serve.
8 To assemble the profiteroles: slit the choux buns open horizontally and fill with a spoonful of filling. Pile the buns in a dish and pour over a little sauce and serve immediately with the rest of the warm sauce in a jug.
Recipe courtesy of Divine