DO WHAT I DID:

FIRSTYA:

The profiteroles are made by cutting circles of puff pastry using a glass slightly bigger than your cupcake cases. Put empty cupcake cases in your muffin tray and balance the circles on the tops. Bake until golden. As they cook, they will puff up and down, making the balls.

THENYA: the custard is a thick mix of Foster Clarks powder, a buncha sugar, a big splash of vanilla AND BONSOY IF YOU DONT USE BONSOY DON’T COME CRYING TO ME WHEN THEY TASTE A BIT SHIP. AND DON’T SKIMP ON THE SUGAR DO YOU HEAR ME I WILL KNOW I WILL KNOW IF YOU SKIMP. Whizz it with a stick mixer to make it smoove. I don’t know how much I made. Like, a litre? Just make too much and eat the leftovers.

NEXTYA: poke a hole in each case, then pipe in the custard. I used a zip lock bag with a little bit of corner cut off, but you can use a normal piping bag if you are smug and wealthy. Fill the balls with custard.

THENYA: the icing is a block of lindt 70, two tablespoons of nuttelex, half a cup? of icing sugar and a splash or two of bonsoy to get it to a noice dippy consistency. Melt and mix it in a bowl over a boiling saucepan of water. Mix with whisk to make sure there are no lumps.

FINALLYA: dip top half in choc, or spoon and spread it – whatever floats your boat.

Eat.