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Heat oven to 400F/200C and line 1 baking sheets with baking parchment.
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Sieve the flour, cocoa and sugar into a bowl.
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Put the butter and water in a saucepan. Over medium heat bring to a simmer until the butter has melted.
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While still on the heat, add in the flour mixture and quickly beat with a wooden spoon until the mixture comes together into a smooth, shiny dough, and pulls away from the sides of the pan, around 3 minutes. Take off the heat and set aside to cool.
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While the dough is still warm, add the eggs, beating well with a wooden spoon. You’re looking for a smooth consistency. If the mixture becomes too runny, you won’t be able to pipe it.
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Fit a piping bag with a round nozzle. Holding the bag at a 90-degree angle to the baking tray, pipe balls of the dough, about the size of a chestnut.
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Dip your finger in a little water and gently pat down any peaks on the top of the balls of dough.
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Place in the oven and bake for 25-30 mins. The choux buns should be puffed up and crisp when cooked. Leave to cool completely.
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Once the choux pastry has cooled, poke a hole in the bottom of the profiteroles and pipe in some whipped cream.
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Pipe some melted white chocolate on top of the profiteroles to create the "frosting." Next pipe on your holly leaves and berries.
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Place in the fridge until ready to serve. Eat within 2 days.