1-Getting started with vanilla custard profiteroles: Begin by preheating your oven to 220°C (425°F) and lining a baking sheet with parchment paper for even baking. This initial step ensures your pastries puff up nicely and develop that signature crisp exterior.

2-Next: In a saucepan, bring 250 ml water and 90 g cubed butter to a boil, then remove from heat and stir in 150 g sifted plain flour, a pinch of salt, and 2 tsp sugar until the dough forms a ball and pulls away from the pan. Let it cool for about 5 minutes before beating in 3 to 4 large eggs one at a time; this keeps the dough from becoming too runny and helps achieve a smooth, elastic consistency.

3-Once your dough is ready: Pipe it into 2.5-inch diameter balls on the prepared sheet, spacing them 2 inches apart. Bake at 220°C (425°F) for 10 minutes, then lower the heat to 190°C (375°F) for 10-15 minutes until they’re golden and puffed; this two-stage baking is key for a crisp outside and airy inside. After baking, slit the base of each pastry to release steam and return them to the turned-off oven to dry out. Meanwhile, for the custard, warm 250 ml milk, 175 ml heavy cream, and 2 tsp vanilla flavoring without boiling, then whisk together 75 g caster sugar, 3 egg yolks, and 50 g flour until pale and smooth.

4-Gradually mix the egg blend into the warm milk: Cooking over medium heat until thickened, and chill until it’s pourable. Fill the cooled pastries by lifting the tops and adding 1 to 2 tablespoons of custard inside. Finally, melt 113 g dark baking chocolate and 2 tbsp butter over low heat, stir in 65 ml thickened cream and 2 tbsp sugar until smooth, and drizzle over the filled profiteroles before serving. Remember, always cool the dough before adding eggs to avoid curdling, and keep an eye on the consistency to prevent flat results.