Chocolate Profiteroles

Make the crème pâtissière: whisk egg yolks, caster sugar, cornflour, and vanilla paste in a bowl until pale. Heat milk in a saucepan over medium heat until steaming. Pour the hot milk into the egg mixture in a thin stream, whisking constantly, then return the mixture to the pan.

Cook the crème pâtissière over medium heat, whisking constantly, until it thickens and large bubbles burst at the surface, about 3–4 minutes. Pour into a shallow dish, press cling film directly onto the surface, and refrigerate until completely cold, at least 2 hours.

Preheat the oven to 200°C fan. Line two baking sheets with parchment. Fit a piping bag with a 1.5 cm plain round nozzle.

Combine water, milk, butter, sugar, and salt in a medium saucepan over medium-high heat and bring to a full rolling boil, stirring until the butter is completely melted.

Remove the pan from the heat and add all the sifted flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls cleanly away from the sides of the pan.

Return the pan to medium heat and cook the panade, stirring constantly, until a dry film forms on the base of the pan and the dough feels firm, about 2 minutes.

Transfer the dough to a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to cool slightly.

Add the beaten eggs in four additions, beating well after each addition and checking consistency: the dough is ready when it falls from a spatula in a slow, thick ribbon and a "V" shape forms.

Transfer the choux paste to the piping bag and pipe 3.5 cm rounds onto the prepared baking sheets, spacing them 4 cm apart. Dab the tip of each mound flat with a wet fingertip, then brush lightly with egg wash.

Bake at 200°C fan for 20 minutes without opening the oven door, until the profiteroles are deep golden brown and feel hollow when tapped on the base.

Reduce the oven to 170°C fan and bake for a further 10 minutes to dry out the shells completely.

Remove from the oven and immediately pierce the base of each profiterole with a skewer. Transfer to a wire rack and leave to cool completely, about 30 minutes.

Finish the crème chantilly pâtissière: whisk the cold crème pâtissière until smooth. In a separate cold bowl, whip the double cream to soft peaks, then fold into the crème pâtissière in two additions until combined and airy. Transfer to a piping bag fitted with a small plain nozzle.

Fill each profiterole by inserting the piping nozzle through the base hole and squeezing until the shell feels heavy and cream begins to appear at the opening. Refrigerate while you prepare the ganache.

Make the ganache: heat double cream, golden syrup, and butter in a small saucepan over medium heat until it just begins to simmer. Pour over the chopped chocolate in a heatproof bowl and leave undisturbed for 1 minute.

Stir the ganache from the centre outward in small circles until completely smooth and glossy. Allow to cool for 5 minutes until slightly thickened but still pourable.

Arrange the filled profiteroles on serving plates in a stack of three, then spoon or pour the warm ganache generously over the top and serve immediately.