- 100g unsalted butter, chopped
- 1 cup water
- 1 cup plain flour
- 4 eggs
- 90g block no-added sugar dark chocolate, chopped, melted
- 1 tablsp custard powder
- ½ cup milk
- 2 tblspns Natvia
- 1 tsp vanilla extract
- 300ml thickened cream
Trace 24 x 4cm circles onto two large sheets baking paper. Place on two greased large oven trays, trace-side down.
Stir butter and water in a large saucepan over a medium heat until butter I smelted. Bring to boil. Remove from heat. Add flour all at once. Vigorously stir with a wooden spoon until mixture is combined.
Return pan to a low heat. Cook, stirring, for 1 minute, or until mixture forms a ball. Transfer hot dough to a small bowl of an electric mixer. Beat in eggs, one at q time. Continue to beat until smooth and glossy.
Spoon mixture into a piping bag fitted with a 2cm plain nozzle. Pipe onto traced circles. Using wet fingertips, smooth over tops.
Cook in a very hot oven (220C) for about 25 to 30 minutes, or until golden and crisp. Turn oven off. Leave door ajar until profiteroles are cool.
To make custard cream, blend custard powder with half the milk in a small saucepan, until smooth. Stir in Natvia, vanilla and remaining milk. Stir constantly, over a medium heat, unitl boiling and thickened. Transfer to a bowl. Press a piece of plastic wrap over surface of custard. Refrigerate until cold.
Beat custard with a wooden spoon until smooth. Beat cream in small bowl of an electric mixer until firm peaks form. Gently fold into custard in two batches. Refrigerate, covered.
Just before serving, sandwich profiteroles together with custard cream. Spoon over melted chocolate.