Jeremy Lee’s recipe for chocolate profiteroles

King of Puddings: Light, crisp choux pastry is the perfect foil for creamy fillings. These profiteroles are as extravagant as they are simple to make ...

Nothing lights up the eyes faster than the prospect of a freshly made chocolate eclair. Crisp, light and delicate, dipped in the most bitter chocolate and filled with good cream, chocolate eclairs are simply peerless. That is, until you consider the other eclairs – iced and filled with praline cream, delicate caramel or coffee – that grace the vitrines of any fine French patisserie. And then there are the unexpected variations: Fortnum & Mason does a most fetching eclair in pink, delightfully...