Creme patisserie profiterole with chocolate sauce

1. Preheat the oven to 200˚C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved, add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.

2. Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while the mixer is running on a low setting).

3. Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.

4. Remove from the oven and transfer to a wire rack to cool completely before filling.

5. For the creme patisserie, mix the eggs with half of the sugar, until it turns into a pale yellow cream. Add the sifted cornflour and the flour and mix well.

6. In a pot, pour the milk, the remaining sugar and the vanilla pod. Bring to boil, remove the vanilla pod, scrape the seeds in the cream, then add the eggs mixture. Bring again to boil, mixing permanently. It will become smooth if you keep stirring. Boil for 2 more minutes, then add the butter and let it cool. Put the cream in a bowl and cover with a plastic wrap so it won't develop a crust.

7. After the choux have cooled down, fill in with cream with a pipping bag.

8. For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a pan of simmering water and heat. Add the butter and honey stirring from time to time, until the chocolate begins to melt. Gradually whisk in the milk until you have a smooth sauce and warm through. Serve the cream-filled profiteroles with the hot chocolate sauce drizzled over, after you've left them in the fridge for a few hours.