Ingredients

• 1 cup water
• 1 cup plain flour
• 115 g butter (chopped)
• 4 eggs
• Vanilla essence
• 600ml whipped cream ( Before whipping add desired amount of icing sugar)
• chopped strawberries

Ganache:

• 170g milk chocolate
• 1/2 cup double cream

Method

1. Recite Bismillah.
2. In a pot bring water & butter to a boil.
3. Add in flour & stir immediately & quickly till the mixture leaves the sides of the pot clean.
4. Turn off heat. Cool slightly.
5. Using an electric whisk beat in one egg at a time & vanilla essence till the dough has a velvety consistency.
6. Preheat oven to 180c.
7. Using a round nozzle pipe the dough into small buns on a greased tray. ( about 5cm in diameter)
8. Bake for 20 minutes or until golden brown.
9. Lower the heat to 100c & remove the profiteroles from the oven.
10. Cut the buns in half.
11. Place them back in the oven till dry.
12. Remove them from the oven & allow to cool.
13. Prepare the ganache by placing water in a saucepan to boil.
14. In a larger bowl that will fit on top of the saucepan & not sink in, break the chocolate into chunks.
15. Lower the heat completely & place bowl over the saucepan. Let the chocolate melt, stirring occasionally.
16. Once the chocolate has melted, pour cream into a separate saucepan & bring to a simmer.
17. Add cream to the melted chocolate & combine using a whisk.
18. Cool slightly before using.
19. Fill the buns with whipped cream (using a star nozzle) & chopped strawberries.
20. Dip the tops of the profiteroles in ganache & decorate as you wish. Enjoy! (Left over ganache can be kept in the fridge for a few days & used when needed. All you need to do is heat it up in a saucepan!)