• Using a large piping bag and 1/2 inch (1 cm) plain nozzle, make 26 1 inch (2.5 cm) balls of choux pastry on a baking tray. Bake for 25 to 30 minutes until crisp. Cool.
• Meanwhile, make the sauce. Place all the ingredients for the sauce in a pan and heat gently until smooth. Boil forabout 10 minutes until thickened. Stand for 30 minutes.
• Whip the creams and vanilla together. Split the balls and fill with cream. Pile up the filled balls into a pyramid. Serve the sauce over the profiteroles.

choux pastry

• 2 1/2 oz (65 g) strong plain flour, sifted
• 5 fl oz (150 ml) water
• 2 oz (50 g) butter
• 2 eggs, beaten
• Sift flour on to a sheet of greaseproof paper. Place the water and butter in a small pan and heat gently until the butter melts. Bring to the boil and immediately add the flour. Beat rapidly over the heat for about 1 minute until smooth.
• Remove from the heat and beat for about 5 minutes until cooled. Gradually beat in just enough egg to form a smooth, glossy, stiff paste. Shape as required.
• Bake on a lightly oiled baking tray at Mark 7 (220°C) 425°F for about 30 to 40 minutes depending on size. Cool on a wire rack.