200°C, 400°F, Gas Mark 6

Ingredients for Choux Pastry

7 ½ fl oz milk or water 3 oz unsalted butter
3 ¾ oz plain flour, sifted 3 eggs
pinch of salt

Ingredients for Filling

½ pint double cream 1 tbsp irish whisky liqueur

Ingredients for Sauce

8 oz white chocolate, melted 4 oz icing sugar
2 tbsp very strong black coffee 1 tbsp Irish whisky liqueur

Place the water and butter into a pan and heat. Once butter has melted, bring to the boil.

Add the flour, and stir thoroughly until lump free and the mixture leaves the side of the saucepan. Leave to cool, beat in the eggs one by one, until dropping consistency.

Beat in the salt. Place into a bag and pipe. Cook for around 20 minutes (depending on shape and size).

Whisk the whisky liqueur with the cream until it forms a peak. Place into a clean piping bag and fill the chilled choux paste.

Mix the chocolate and icing sugar together. Mix the coffee and whisky liqueur together and add to the chocolate. Leave to melt and stir thoroughly. Coat over the profiteroles.