Pecan and praline profiteroles
	Serves 6 If you don't want to make the praline just use whipped cream. Another alternative is to fill the profiteroles with a whole small strawberry and cream.		vegan summer pudding white chocolate raspberry tart peach melba pecan and praline profiteroles steamed chocolate heaven espresso torta

	Choux pastry 570ml(1 pint) water 240g (8oz) butter 1 teaspoon salt 340g (12oz) plain flour 8 eggs	Place the water, salt and the butter into a small pan and bring to a simmer until all of the butter is melted. Meanwhile sieve the flour. Take the water/butter mixture off the heat and quickly stir in the flour vigorously with a wooden spoon until all the flour is completely incorporated. Return to a low heat stirring continuously. The paste formed should easily come away from the sides of the pan. This will happen almost immediately so take off the heat when it does. Leave the paste for ten minutes to cool lightly before you add the eggs otherwise they may cook in the hot mixture and ruin the choux pastry. After 10 minutes add the eggs one at a time stirring them in vigorously with the wooden spoon after each addition. After the fourth egg the mixture should be glossy and firm. If the mixture is runny something has gone wrong and you won't be able to pipe the choux pastry. It is unusable so START AGAIN!. Load the choux pastry into a piping bag and pipe small blobs onto silicon baking parchment. Pre-heat the oven to 220°C and place the choux on the top shelf. Bake for 30 minutes until they are well risen and browned. However, be careful at this point, they won't be quite cooked in the centre and thus vulnerable to sink if taken out too early or disturbed too much. As quickly as possible transfer the prifiteroles to a lower shelf in the oven and continue to cook for another 30 minutes. Putting them on a lower shelf ensures that they continue to cook in the centre but don't over-brown. Take the pastries out of the oven and place on a cooling rack or cooler tray.
	Pecan and praline cream 180g (6oz) caster sugar 150g (5oz) pecan nuts 400ml (2 cups) whipping cream	First you need to make a caramel. In a heavy based pan heat just the sugar over a high heat stirring continuously with a wooden spoon. Eventually the sugar will form a molten brown caramel. Be careful the caramel is extemely hot so use oven mittens if you can as you do this part of the recipe. Have the nuts to hand and fold them in quickly. Have a metal baking close bay covered with baking parchment. Pour the caramel onto the tray, spread it out and allow it to cool. When it is completely cool break it up with a heavy object and place it in a food processor. Whizz it up to a dust. This pecan praline. Whisk up the cream and fold in the praline. Use this to fill the profiteroles. Use a piping bag filled with the cream to fill them by injecting it through a hole in the base of the profiteroles. Serve covered with choclate sauce.
	Chocolate sauce 200g (7oz) dark chocolate 100ml (½ cup)cream	To make the chocolate sauce simply warm the two ingredients together in a bowl over simmering water.
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