Oven temperature: 200°C.
1. Sift the flour and the salt. Heat the butter and 250ml water in a saucepan
over a medium heat. Once the butter has melted and the mixture begins to
boil, remove from the heat and add the flour immediately, stirring quickly with a
wooden spoon until the mixture forms a ball in the saucepan.
2. Return to the heat and stir for 30 seconds. Remove from the heat and
set aside to cool for 10 minutes.
3. Stir in the egg a little at a time, as you may not need to add it all. The mixture
should be shiny and soft enough to fall off the spoon easily. Spoon the mixture
into a piping bag and pipe walnut-sized balls onto a greased baking tray, leaving
space between individual balls for the profiteroles to rise.
4. Bake in a preheated oven for 20 to 25 minutes until puffed up and
golden. Remove from the oven and cut each puff in half horizontally, to allow
the steam to escape. Leave to cool on a baking rack.
5. Custard: Heat the milk in a saucepan. As soon as it starts to boil, remove from
the heat. Stir in the vanilla extract. Set aside to cool slightly.
6. Using an electric beater, beat the egg yolks and castor sugar in a large bowl
until thick. Beat in the flour.
7. Using a hand whisk, whisk a little of the warm milk into the egg mixture. Add
the remaining milk, and whisk. Transfer the mixture back to the saucepan and stir
with the whisk over a low heat until the custard thickens. Remove from the heat
and allow to cool completely. Chill until ready to use.
8. Chop half of the strawberries into small cubes. Beat the cream until stiff. Fold a
little of the custard into the cream, then fold the remaining cream into the custard.
Stir the chopped strawberries into the mixture. Use a teaspoon to fill the pastries
with the filling.
9. Stack the filled profiteroles on top of each other. Place the whole strawberries
between the pastries before drizzling the stack with the melted chocolate. Serve