Pate a choux - used for cream puffs, eclairs and other desserts - is unjustly considered difficult to make. However, as with all recipes, you should pay close attention to the details. The flour should be added all at once to the water and butter mixture to ensure it is evenly hydrated and heated, and therefore properly cooked. Stirring the mixture on the stovetop for several minutes allows excess moisture to evaporate, and beating it in the mixing bowl lets some of the steam escape. Both of these steps mean more eggs can be incorporated, making the pastry lighter when it's baked. The number of eggs used is variable: if you don't add enough the mixture will be heavy, too many and it won't puff up. It's also important the pastry is fully baked - it should be almost entirely dry inside - or it will collapse when it cools. Profiteroles with vanilla ice cream and chocolate sauce This is a simple dessert to serve after an extravagant meal. Everything is prepared in advance so there's very little last-minute work; you'll just have to gently warm the sauce (which can be done in the microwave) and scoop out the ice cream. For the vanilla ice cream: 3 large egg yolks 150 grams granulated sugar 1/2 tsp fine sea salt 1 vanilla bean 500ml whole milk 500ml cream 45ml rum, optional For the pate a choux: 240ml water 120 grams unsalted butter, cut into chunks 1/2 tsp fine sea salt 1 tsp sugar 130 grams bread or plain flour 4-6 large eggs, at room temperature For the chocolate sauce: 400ml cream 400 grams bittersweet chocolate (with at least 60 per cent cacao), chopped 100 grams corn syrup 45ml liqueur of choice such as cognac, whisky, Grand Marnier, Cointreau, kirsch or Kahlua Make the ice cream first so it has time to harden. Pour the milk and cream into a saucepan. Split the vanilla bean in half lengthwise and use the tip of a paring knife to scrape out the seeds. Add the seeds and scraped-out vanilla pod to the milk and cream. Place the pan over a medium flame and bring to a simmer. Whisk the egg yolks with the sugar and salt until thoroughly combined. Place a fine-meshed sieve over a bowl and set aside. When the milk and cream reach a simmer, ladle about 100ml into the yolk and sugar mixture and whisk immediately. Repeat this twice - this slowly raises the temperature of the yolk so it doesn't scramble when added to the remaining milk. Pour the yolk mixture into the saucepan, stirring constantly with a wooden spoon. Place the saucepan over a low flame and stir constantly, scraping the spoon over the bottom of the pan. The custard is ready when you can draw a fingertip across the back of the spoon and it leaves a track through the mixture. Immediately remove from the heat and pour the mixture through the sieve into the bowl. Cool to room temperature, whisking occasionally, then stir in the rum, if using. Cover with plastic wrap then refrigerate until cold. Process in an ice-cream machine according to the manufacturer's directions then pack into a container and freeze until firm. To make the pate a choux, place the water, butter, salt and sugar in a saucepan over a medium-high flame and bring to the boil. Add the flour all at once and stir with a wooden spoon until the mixture forms a solid mass. Stir over a low heat for several minutes then transfer to a mixing bowl. Stir for about five minutes (if mixing by hand) or about three minutes (if using an electric mixer on low speed). Add four of the eggs, one at a time, allowing each to incorporate fully before adding the next. The mixture is ready when it's glossy and thick; when you touch it with your fingertip, it will form a soft but stable peak. If necessary, stir in additional egg - the mixture might need one or two more, or it might need just a little of one (whisk an egg and add a teaspoon at a time until it reaches the correct consistency). Preheat the oven to 200 degrees Celsius. Prepare a piping bag fitted with a plain tube about 6mm in diameter. Scoop the mixture into the bag and pipe into 2.5cm-wide mounds on baking sheets lined with parchment paper, leaving about 3cm between each. Bake at 200 degrees until they're puffed and golden brown. Use your fingertips to lift one from the baking sheet - it should be firm to the touch when squeezed and come off the tray easily. Allow to cool completely. To make the chocolate sauce, heat the cream until simmering then pour over the chopped chocolate in a mixing bowl. Whisk gently until the chocolate is smooth and melted then whisk in the corn syrup and liqueur. Serve warm. To assemble the profiteroles, cut off the top of each puff, add a scoop of ice cream then put the top back on. Place on plates and pour the chocolate sauce on top. Styling Corner Kitchen Cooking School