Place water and butter in a saucepan and bring to a rapid boil
Remove from heat and use a wooden spoon to beat in flour until combined
Cook the mixture, continually stirring over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of the saucepan
Set aside for 5 minutes to cool
Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy
Line 2 baking trays with non-stick baking paper
Place heaped dessertspoonfuls of dough on trays - about 3 cm apart
Use wet hands to pat down any peaks of dough
Sprinkle trays with water to create steam
Bake for 30-35 minutes or until puffed and golden
Use a knife to pierce the base of each profiterole
Place profiteroles in oven for 20 minutes to dry out
Transfer to a wire rack to cool.
Custard Filling & Ganache
Ingredients
1 egg
2 egg yolks
1/2 cup caster sugar
1 teaspoon vanilla bean paste
1/3 cup custard powder
2 cups milk
1/2 cup thickened cream
100g dark chocolate
1/4 cup cream
Method
Whisk egg, egg yolks, sugar and vanilla together in a bowl
Stir in custard powder
Gradually add milk and cream, stirring constantly
Transfer to a saucepan over medium heat
Cook for 8 to 10 minutes - continually whisking - or until mixture boils and thickens. Boil for 1 minute
Transfer to a heat proof bowl. Cover surface with plastic wrap. Set aside to cool. Refrigerate for 1 hour or until chilled. Fill a piping bag with custard and fill profiteroles
In a heat proof bowl over a pan of simmering water combine chocolate and cream until chocolate is melted combined. Remove from heat. Cool and then dip each profiterole in the ganache
