OK, I will post the recipe, but bear in mind choux pastry is not for the faint hearted.....you need to have everything all ready to go before you start, and you need to be confident that you can get it right!!

Choux Pastry for Profiteroles

(Makes about 16)

65g plain flour
50g butter
150ml water
2 eggs, beaten

~ Pre-heat oven to 220`c
~ Line a flat baking sheet with baking paper and flick some water onto it
~ Sift the flour onto a plate
~ Get your eggs beaten in a bowl
~ Get a wooden spoon out and ready
~ Get an electric hand mixer plugged in and at the ready
~ Put the butter and water in a non-stick pan and heat until the butter has melted and the liquid has come to the boil
~ Turn off heat and quickly shoot the plour into the water
~ Qucikly beat the flour into the liquid with a wooden spoon.....you need to beat it like mad, and quickly, as the flour will start to cook straight away and you don't want any lumps!
~ The dough should come away from the sides of the pan, the dough forming a ball
~ Gradually add the beaten egg, mixing with the electric hand beater.
~ Beat until it is all a glossy paste
~ Spoon walnut shaped blobs of the dough onto the baking sheet, and then bake for around 25 mins, until they are all puffed and and golden
~ When you take them out of the oven, pierce their bottoms with a skewer to let the steam escape, otherwise they will flop and go soggy!
~ When they are totally cold, split open and fill witwh either whipped cream of thick custard

Custard for Profiteroles (cheat version!)

~ Get 2 packets of Fosters instand custard, empty intop a bowl. Add about 2 cups of cold milk and beat with an electric mixer. Should be thick and spoonable.

Mars Bar Sauce to pour over the profiteroles

Cut 2 Mars Bars into little chunks and heat in microwave for around 40 secs
Stir so that it all melts together
Add around 100ml cream and stir in well
Heat in mocrowave for around 20 secs
Stir again....it should now be a lovely rich chocolately cream toffee sauce of puring consistency

To Assemble and Serve

Fill the profiteroles with the custard
Arrange the profiteroles in a big pile on a plate'
Pour over the mars Bar sauce
Chill until you are ready to serve.......but don't make this much more than 2 hours before you are ready to serve, becasue choux pastry goes stale tasting quickly and soggy once filled if left hanging about for too long!

ENJOY!