• 150ml of water
• 50g of butter
• 75g of plain flour
• a good pinch of salt
• 2 eggs
• 1 egg for egg wash
• 600ml of double cream
• 3 tbsp of icing sugar
• 1 tbsp of vanilla bean paste
• 2 tbsp of chocolate hazelnut spread
• 100g of white chocolate
• 100g of milk/dark chocolate (60+)
• sprinkles (optional)

1. Preheat oven to 200°C Fan.
2. Pop a small saucepan on the hob with the water and butter and melt together.
3. Meanwhile, sift the flour with the salt and when the butter and water have just reached boiling point, pop in the flour and mix well until mixed in and there are no visible dry flour bits. Turn off the heat.
4. Allow to cool off the heat for 3 minutes while you crack the eggs into a bowl. Whisk them up and then add half to the flour mix, basting vigorously into the dough. The mixture will separate at first but then it comes together.
5. Add the other half and repeat the process until you have a sticky dough. Pop this into a piping bag. You don't have to use a nozzle – just snip the end off to leave a small opening, otherwise use a round nozzle.
6. Pipe onto a well-lined baking tray (if you don't have baking paper, butter then dust your baking tray with flour). Pipe small balls spaced slightly apart from each other.
7. When all the mixture has gone, pop your finger in a little water and dab the tops to flatten down any tips. Egg-wash all the dough and put into the oven at 200°C for 10 minutes.
8. Then drop the temperature down to 170°C and bake for a further 20 minutes. Leave to cool completely.
9. For the filling take 2 medium-sized bowls. In one bowl pour all the double cream and whisk with a hand whisk until the cream forms almost stiff peaks.
10. Then separate half the whisked cream from the other half using the two bowls. Add the icing sugar and vanilla to one half and whisk until nice and firm.
11. In the other bowl, with the other half of the whipped cream, add the chocolate hazelnut spread. Fill 2 piping bags with nozzles and with firm pressure fill each profiterole until you feel it is full, alternating between the two creams.
12. Melt the white chocolate by putting it in a microwaveable bowl for 20 seconds at a time, stirring after each 20 second stint until it's melted nicely. You can use the same method with the milk/ dark chocolate or heat in a pan over a low heat.
13. Dip the profiteroles into the chocolate, alternating as you like, but the white chocolate vanilla cream goes well with the white chocolate and the Nutella cream goes very nicely with the milk or dark chocolate topping
14. Decorate with sprinkles if you like.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Colleen's book: Bywyd a Bwyd / Enjoying Life through Food (Y Lolfa)

Instagram: @colleen_ramsey

Twitter: @_C_Ramsey