For the choux pastry
• 200ml/7fl oz cold water
• 4 tsp caster sugar
• 85g/3oz unsalted butter, plus extra for greasing
• 105g plain flour
• 10g buffalo powder
• pinch salt
• 3 medium free-range eggs, beaten

For the cream filling
• 300ml double cream
• 1 tbsp icing sugar
• 1 tsp vanilla essence

For the chocolate sauce
• 100ml/3½fl oz water
• 80g/3oz caster sugar
• 200g/7oz good-quality dark chocolate, broken into pieces


    • Preheat the oven to 200C/180fan/Gas 6. Place a small roasting tin in the bottom of the oven to heat up.

    • For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.



    • Turn up the heat and the quickly pour the flour, buffalo powder and salt in one go.
    • Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once it comes away from the sides of the pan move to a large bowl and leave to cool for 10-15 mins..

    • 5. Beat in the eggs a little at a time until the mixture is smooth and glossy and has a soft dropping consistency.

    • Lightly grease or line a baking sheet..

    • Using a piping bag with a 1cm nozzle pipe the mixture into small balls onto the baking sheet. With a wet finger gently rub the top of each ball to help it crisp on top during baking.




    • Place the sheet in the middle of the oven. Pour in a cup of water to the roasting tin at the bottom of the oven and quickly close the door. The steam will help the pastry to rise.!

    • Bake for 25-30mins or until golden brown. If they are too pale they will not hold their shape for the next part.

    • Prick each ball with a skewer at the bottom and return to the oven upside down for a further 5 to 10 mins. This is will dry out the pastry inside the profiterole.

    • Leave the profiteroles to completely cool once cooked.





    • For the filling lightly whip the cream, icing sugar and vanilla together to form soft peaks.

    • Once the profiteroles are cold fill a piping bag with the cream and pipe into the rolls.




    • For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a simple syrup. Reduce the heat and simmer. Place the chocolate over the pan in a heat proof bowl and stir occasionally until melted.

    • Take the pan off the heat and pour the syrup into the chocolate and stir until smooth and combined.

    • To serve, place the profiteroles in a large dish and pour over the sauce. You can also sprinkle with some extra buffalo worms too.
    • Enjoy!