Raspberry & chocolate profiteroles

Pre-heat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with baking paper. Sift the flour into a bowl.

Put the butter in a pan with 225ml cold water and a pinch of salt. Heat until the butter melts, then bring to a full boil. Immediately remove the pan from the heat and add the flour; it's important to tip it all into the pan in one go. Beat hard with a wooden spoon until it forms a ball of dough, leaving the sides of the pan clean.

Tip into a large bowl and leave to cool for 10 minutes. Beat the eggs into the dough, a spoonful at a time.

Put individual heaped teaspoons of the dough on the lined baking trays, leaving gaps between each one. Bake for 20 minutes, until puffed up and golden. Remove from the oven and make a small hole in the side of each. Return to the oven for 5 minutes. Take out and cool on a wire rack.

To make the sauce, put the chocolate in a pan with the granulated sugar and 200ml water. Heat gently, stirring often, until the chocolate melts. Simmer, uncovered, for 5 minutes, stirring often. Set aside.

Whip the double cream with the icing sugar until it just holds its shape. Fold in the raspberries.

Just before serving, split the buns open and fill with cream. Pour a little chocolate sauce over and serve the rest separately.