Chocolate profiteroles

Method
Prep:20min  ›  Cook:20min  ›  Extra time:45min cooling  ›  Ready in:1hr25min 

1. But the butter and liquid into a saucepan over a low heat until the butter melts.
2. Then raise the heat and rapidly bring to the boil.
3. Take off the heat and pour in the sifted flour and salt. And stir quickly with a wooden spoon until the flour has been absorbed by the liquid.
4. Then beat until the dough is smooth and comes away from the side of the pan.
5. Cool pastry slightly then beat in the eggs a little at a time. Pre-heat the oven 210C.
6. On a well greased baking tray; using a teaspoon to make dollops of dough spaced evenly on the tray.
7. Bake for 15 minutes until well risen puffed and crisped.
8. If the profiteroles are not thoroughly dry after 15 minutes reduce the heat to 180C and continue for another 10 minutes. Cool on a wire rack.
9. When cooled split the buns not quite in half and fill with whipped cream. (You can add icing sugar to the cream for a sweeter filling).
10. Melt the chocolate over a pan of hot water and beat in the evaporated milk thoroughly.
11. Arrange the filled profiteroles and pour over the cooled chocolate sauce and serve.