Choose between a chocolate sauce or a rich coffee sauce!

Profiteroles with chocolate sauce

Recipe and photography by Stockfood, the Food Media Agency.

SERVES 4-6

For the choux pastry

120g (4oz) unsalted butter, cubed

2 tsp caster sugar a pinch of salt

280ml (10fl oz) water

140g (5oz) strong white flour

4 medium free-range eggs, beaten

For the chocolate sauce

60g (2oz) cocoa powder

120g (4oz) caster sugar a good pinch of salt

130ml (4½fl oz) water

1 tbsp unsalted butter, cubed

1 tsp vanilla extract

50ml (1¾fl oz) espresso, or coffee liqueur (optional)

For the filling

350ml (12fl oz) whipping cream

60g (2oz) icing sugar, plus extra to serve

1 tsp vanilla extract edible silver pearls, to decorate (optional)

1 For the choux pastry: Preheat the oven to 200°C/Gas Mark 6. Line a large baking tray with greaseproof paper.

2 Combine the butter, sugar, salt and water in a large saucepan. Bring to a simmer over a moderate heat, stirring until the butter has dissolved.

3 Remove from the heat and add the flour, beating well until a rough dough starts to form. Continue to beat until the dough starts to leave the sides of the pan.

4 Beat in the eggs, in four additions, until the dough is shiny and stiff.

5 Spoon the dough into a piping bag fitted with a round nozzle, then pipe blobs of pastry onto the baking tray, spaced apart; they should be about 4cm (1½in) wide. If needed, pat down any tips with a damp fingertip.

6 Bake for about 15-20 minutes until golden and puffed, then move the tray to a low rack in the oven for a further 8-10 minutes until dry to the touch. Remove to a wire rack to cool.

7 For the sauce: In a saucepan, whisk together the cocoa powder, sugar and salt. Add the water and cook over a moderate heat, stirring, until the mixture comes to the boil. Reduce to a simmer, then whisk in the butter, by the cube, until fully incorporated.

8 Remove from the heat and let cool for 10 minutes. After cooling, whisk in the vanilla and espresso or liqueur, if using. Cover and set aside.

9 For the filling: In a mixing bowl, combine the cream, icing sugar and vanilla extract, whipping to semi-stiff peaks. Spoon into a piping bag fitted with a round piping nozzle.

10 Using a small paring knife, cut out holes from the undersides of the choux pastries. Pipe the cream into the pastries and arrange them stacked on a plate in a tower.

11 Pour or spoon the sauce over them, lightly dusting with icing sugar and decorate with silver pearls, if using. Serve straight away for best results.

Tip These profiteroles are also delicious with a coffee sauce! Skip steps 7-8 above and follow the recipe below to make the sauce instead:

For the coffee sauce

80ml (3fl oz) brewed strong coffee, or espresso

60g (2oz) dark chocolate, at least 60% cocoa solids, chopped

100g (3½oz) caster sugar

3 tbsp butter, cubed a pinch of salt

¼ tsp vanilla extract

1 In a saucepan, combine the coffee and chocolate, cooking and stirring until the chocolate has melted. Add the sugar and butter, continuing to cook and stir until the sugar dissolves and the sauce is thick and smooth. Remove from the heat and stir in the salt and vanilla extract. Cover until needed.

Banana & dulce de leche crumble

SERVES 4

80g (2¾oz) plain flour (or use wholemeal or spelt)

40g (1½oz) light brown soft or demerara sugar a pinch of salt

100g (3½oz) cold unsalted butter, diced

30g (1oz) rolled oats

4 large ripe bananas, peeled and thickly sliced

120g (4¼oz) dulce de leche

30g (1oz) roasted hazelnuts, roughly chopped (optional) double cream, ice cream or crème fraîche, to serve

1 Preheat the oven to 180°C/Gas Mark 4. Make the crumble topping. Combine the flour, sugar, pinch of salt and butter in a large bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs, then stir in the oats (alternatively, pulse the mixture in a food processor until just combined).

2 In an ovenproof dish, combine the banana, dulce de leche and the nuts (if using). Scatter with the crumble topping, then sprinkle over a few drops of water.