Recipe: Profiteroles, Chantilly Cream, Pastry Cream, Chocolate Ganache, Chocolate Icing - Not exactly what you were asking for, Sue!

PROFITEROLES:
(Choux Pastry-HOJALDRE (PUFF PASTRY)

50 grams / 2 oz of butter
1/2 cup of water
2 tablespoons of milk
1/2 cup of flour
2 eggs

Preheat the oven to 210 C, 410 F or gas mark 6 . Place the butter, water and milk in a medium sized saucepan and bring to the boil. Remove from the heat. Add the flour all at once and beat until the mixture forms a ball. Add the eggs one at a time and mix to a smooth, shiny paste. Place small spoonfuls of mixture onto a baking tray lined with cooking paper or alternatively pipe small rosettes. Bake for 10 minutes at 210 C, then turn oven down to 190 C, 375 F or gas mark 5 and bake for a further 15 to 20 minutes. Immediately after removing from the oven, make a small hole or slit in each puff to allow the steam to escape. This prevents the puffs from collapsing. When cool, slice in half and fill with Cr me Chantilly or Cr me P tissi re. Ice the top with chocolate ganache or chocolate icing.

Cr me Chantilly Chantilly Cream
300 ml / 1/2 pint of cream
1 to 2 tablespoons of icing sugar
A few drops of vanilla essence

Pour all the ingredients into a large bowl and whip together lightly until stiff peaks just begin to form.

Cr me P tissi re Pastry Cream Confectioner's Custard
250 ml / 8 1/2 fl oz of milk
2 to 3 drops of vanilla essence
2 eggs
100 grams / 4 oz of castor sugar
50 grams / 2 oz of flour
1 teaspoon of custard powder or cornflour

Whisk the eggs and castor sugar in a bowl until nearly white then add the flour, custard powder or cornflour and mix in. Heat (scald) the milk and vanilla in a medium saucepan until vapour rises but the liquid is just short of boiling. Add to the egg mixture, mix through and return to the saucepan. Stir constantly until the mixture is very stiff but avoid boiling. Pour back into the bowl, cover and leave to cool. It is important to cover the custard so it does not form a skin.

Chocolate Ganache
300 grams / 10 1/2 oz of chocolate
100 ml / 3 1/2 fl oz of cream

Melt the chocolate in a double boiler (bain-marie). Warm the cream in a saucepan or microwave but be careful not to scald. Add the warm cream to the chocolate (still in the double boiler) and mix together until evenly combined. Beat the mixture until the ganache is smooth and glossy. Remove from the heat and serve.

Chocolate Icing
2 teaspoons of butter
1 1/2 cups of icing sugar
1 tablespoon of cocoa
1 to 2 tablespoons of warm water

Melt the butter in a small saucepan and remove from the heat. Sift the icing sugar and the cocoa in the saucepan, add 1 tablespoon of warm water and mix thoroughly until smooth. Add a little extra water if too thick. For extra zing add a couple of teaspoons of your favourite liqueur or spirit to the ganache or chocolate icing.