Chocolate custard profiteroles with mocha sauce

Serves 4

1/3 cup (80ml) water
40g butter, at room temperature, chopped
1/3 cup (50g) plain flour
2 eggs, at room temperature

Crème pâtissière
11/4 cups (310ml) milk
3 egg yolks
1/3 cup (70g) caster sugar
11/2 tbs plain flour
2 tbs cocoa powder

Mocha sauce

200g good-quality dark chocolate, chopped
1/4 cup (60ml) freshly brewed strong coffee
1/3 cup (80ml) thin cream

1. Preheat oven to 200°C. Place the water and butter in a medium saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
2. Add all the flour at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until mixture comes away from the side of the pan. Set aside for 5 minutes to cool slightly. Whisk eggs in a bowl. Gradually add the egg to the flour mixture, beating well between additions. Add enough egg to form a paste that just falls from the spoon but holds its shape.
3. Line an oven tray with baking paper. Spoon teaspoonsful of mixture on to tray. Brush tops with any remaining egg. Bake for 15-20 minutes or until puffed and golden. Remove from oven and turn off heat. Use a knife to cut a small hole in the base of each profiterole to release the steam. Return to tray and return to oven for 10 minutes or until dry.
4. To make crème pâtissière, place the milk in a saucepan over medium heat and bring to a simmer. Meanwhile, whisk egg yolks, caster sugar, flour and cocoa in a bowl. Gradually add the hot milk to the egg mixture, whisking, until well combined. Return to a clean saucepan over medium heat and cook, stirring, for 5 minutes or until custard boils and thickens. Remove from heat and directly cover surface with baking paper. Set aside to cool.
5. To make the mocha sauce, combine the chocolate, coffee and cream in a heatproof bowl over a saucepan of simmering water and cook, stirring, for 5 minutes or until smooth.
6. Use a small knife to cut profiteroles in half. Spoon the crème pâtissière among profiteroles and top with lids. Drizzle with mocha sauce to serve.

 Photography: Steve Brown. Styling: David Morgan.