Nothing says summer like the colour and textures of berries.
100g unsalted butter
1/2 tbsp sugar
145g unbleached baker's flour, sifted
50g good-quality dark chocolate, melted
50ml pure cream, whipped
150g mixed berries - raspberries, blueberries, blackberries, and boysenberries
50ml vanilla custard
For the custard
2 egg yolks
45g castor sugar
½ tsp vanilla essence
Heat water in a saucepan on moderate heat. Cut butter into small pieces and add to water with salt and sugar. Once boiling, add flour a little at a time and stir with a wooden spoon until it forms a paste. Continue stirring vigorously over heat for another minute. Place mixture in the bowl of an electric mixer with the paddle attachment and, on a low setting, beat to cool down to blood temperature.
Crack one egg and add to mixture, adding the next egg only when the previous one has been incorporated. Place mixture in a piping bag with a 5-millimetre nozzle and pipe a good tablespoon of mixture the width of a 50¢ piece repeatedly on a baking sheet covered with silicone paper. Leave a good 2-3 centimetres between each piping. Bake in an oven preheated to 180C for 20-25 minutes, depending on size. Remove and let cool on the tray.
For the custard, bring cream and milk almost to the boil. Cream egg yolks with castor sugar then add hot milk mixture, whisking well. Mix in vanilla essence then place in a double boiler or a bowl over a saucepan of simmering water. Stir constantly until custard thickens and coats the back of a wooden spoon. Cool before using. Makes about 300 millilitres.
To melt chocolate, bring 1 cup of water to the boil in a small saucepan. Place chocolate in a stainless-steel bowl and place over saucepan. Remove from heat and let chocolate melt. Stir. To prepare profiteroles, cut each ball in half and fill with whipped cream and berries. Make stacks of 4 balls for each serving and spoon custard over the top, then finish with melted chocolate. Garnish with more berries.
Wine: Italian or Australian sparkling moscato