Method

• 1.
  Preheat oven to 200°C. Grease and line two large baking trays with non-stick baking paper.
• 2.
  Place the butter, 250ml (1 cup) water and a pinch of salt in a heavy-based saucepan. Bring to boil, then remove from heat. Add flour and stir to combine. Return to heat and cook for 1 minute until the mixture comes away from the sides of the pan and forms a ball. Transfer to a bowl. Add 4 of the eggs, one at a time, beating well after each addition.
• 3.
  Place the mixture into a piping bag and pipe onto the baking trays in golf ball-sized dollops, or use 2 dessert-spoons to shape and place the balls.
• 4.
  Place remaining egg in a bowl and lightly beat with a pinch of salt. Use to brush the tops of profiteroles. Bake for 12-15 minutes, until profiteroles are puffed up and golden brown. Turn off oven and cut each profiterole in half lengthways leaving a hinge (this allows the steam to escape). Return to oven for 20-25 minutes, to dry out.
• 5.
  To make the chocolate sauce, melt chocolate in bowl over warm water (bain-marie). Add butter and stir to melt, then stir in liqueur and cream until a smooth sauce. Cool slightly.

• 6.
  Fill profiteroles with whipped cream and replace tops. Pour over chocolate sauce and serve.