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1
To make the profiteroles:.
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Preheat the oven to 350 degrees F.
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Line a flat baking pan with parchment paper.
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Place the water and the butter in a small saucepan and bring to boil, making sure that the butter is melted.
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Add the flour all at once, stirring constantly until a ball is formed.
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Take the pan off the flame and transfer the dough to your mixing bowl.
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Start the beaters going at slow speed, and just beat the dough for 30 seconds or so to cool it down.
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Add the eggs one by one, making sure each one is incorporated before adding the next.
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Transfer this goopey dough to a pastry bag fitted with a large fluted tip and pipe your profiteroles. Alternatively, you can just drop the dough on to the paper with a spoon.
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Bake for approximately 40 minutes until done.
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Remove from the oven and cool.
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12
To make the chocolate peanut butter cream:.
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Whip the cream until slightly stiff.
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Add the instant chocolate pudding and keep beating.
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Add the creamy peanut butter and continue beating until stiff and everything is incorporated.
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Fill the profiteroles with the cream. You can either do this with your piping bag, or slice each profiterole in half and fill using a teaspoon or small knife.
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Break the dark chocolate into small pieces, and place, together with the water, in a microsafe bowl.
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Heat on high for 3 minutes, remove and stir until all melty and chocolaty.
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Drizzle over the profiteroles.
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Chill these babies in the fridge until ready to serve.
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21
Stand back and accept your compliments gracefully.
