Method
1) Preheat the oven to 200oc/ gas 6 and grease a baking sheet.
2) For the pastry, melt the butter in a sauce pan with 220ml of water then bring to a boil.
3) Sift the flour and 1 pinch of fine sea saltin a oiece of folded greased paper.
4) Beat the pastry mixture with a woooden spoon. Then spread out on a plate and leave to cool for 10 mins.
5) Meanwhile make the filling. Crush the pistachios. Place the cream and most of the pistachios ina small saucepan, bring to a gentle boil.
6) Beat the eggs, once the pastry is cool return it to the saucepan and gradually beat in the beaten eggs.
7) Using teaspoons, space out small dollops of pastry mixture. Bake for 25 mins, or untill golden brown.
8) Once cooked, use a skewer or drinking straw to pierce holes in the bases of them. Leave them upside downto dry completely.
9) Once you are ready to fill the profiteroles, whip the cream with the icing anf vanilla icing. Transfer to a piping bag and pipe into the center of each profiterole.
10) Break the chocolate into bites, then melt in a heat proof bowl set over a pan of simmering water.
11) Arrange the proiteroles on a platter and drizzle over the melted chocolate.
For further information please visit www.cusinerecipes.co.uk