Impressive Pastry Puddings!

Choux pastry is notoriously tricky, because when baked too much it goes soggy and flops but baked too much and it becomes crunchy and tasteless. However I've been trying to try things other than cakes, and with profiteroles as my favorite pudding I decided why not give it a go! I used the recipe from The Great British Bake Off book for Series 2, but changed it a little. Giving the profiteroles an extra 4 minutes to cook at 180 degrees and used 150g of milk chocolate and 50g dark chocolate in the sauce instead of 150g dark chocolate, I think it made the sauce thick and rich but not too overpowering for people who aren't massive fans of dark chocolate. They were pretty simple to make and only took about 1 hour in total including baking and cooling time. Profiteroles are definitely an impressive pudding!
These are the ones I made last night.