Big Chocolate Profiterole Buns

The other "small cake" I made for the Christmas Party at Monique's Kinder, and was quite well received...

The recipe I used was from Cuisine Magazine, a recipe by Natalia Schamroth - a famous New Zealand Food Writer and Stylist (I'm not sure if she's a chef).

The original recipe is for Éclairs and is good for making 10 Éclairs, as I would like to make them fit into the normal cup cake case and fit into my round cake tin to bring to the kinder, I made them into relatively big profiterole buns, big enough for a lot of yummy Chocolate Crème Pâtissière filling.

Please refer to the Cuisine Website for the Original Recipe, and I can only assure you that I've used this recipe twice to different crowds, I get good reaction both times.

The only alteration I made was the liquid in the choux pastry.  I normally use half milk half water in all my choux doughs, so I replaced 1 cup water with 1/2 cup water and 1/2 cup full cream milk, the pastry shell will be softer with half milk version rather than just water.

This is what the choux looked like after adding all the eggs:

The profiterole buns out of the oven:

Filled (I usually use the small metal nosal to poke a hole on the side and pipe the Chocolate Crème Pâtissière filling), and topped with chocolate sauce, three times as heavy and ready for the party....