Profiteroles (Serves 6)

method

Put the butter or margarine and milk and water mixture in a saucepan and bring to the boil. Remove the pan from the heat and add the flour all at once. Beat the mixture until it forms a ball. Gradually beat in the eggs to make a smooth, shiny paste. Put this dough into a large piping bag with a 1/2 inch plain nozzle, and pipe 20 blobs on to a greased baking sheet. Alternatively, spoon 20 blobs on to the baking sheet. Bake in a hot oven, 425ºF, Gas Mark 7, for 10 minutes, then reduce the oven temperature to fairly hot, 375ºF, Gas mark 5, and bake for a further 15 to 20 minutes or until the puffs are golden brown. Slit one side of each puff so the steam can escape and cool on a wire rack.

To make the icing, sift the icing (confectioners') sugar and cocoa into a bowl. Stir in the rum and enough warm water to make a thick but pourable icing. Fill each puff with whipped cream and pile them up with a pyramid. Dribble over the icing