A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, ...

Equipment and preparation: for this recipe you will need a large piping ... When the profiteroles are cold, spoon the red crème patissiere into a piping bag fitted with a small plain nozzle.

Fill with the crème patissière. For the warm chocolate sauce, heat the chocolate and cream in a heatproof bowl placed over a pan of simmering water until melted - do not allow the water to touch ...