But once that is done and you have put those little profiteroles on the lightly oiled baking sheet with too small spoons and got rid off any spikes with a damp finger tips, it hard work is almost forgotten.
Then they go in the oven and the oven doors must NOT be opened for the first 15 minutes. Otherwise the profiteroles might deflate. However, after about 20 minutes you can have a look at them and when they are lightly golden brown and firm on the outside and they release easily off the baking sheet, they are down and you can gently - using a skewer - poke a hole in the bottom and widen it with a thin end of a spoon.
This hole is necessary to pipe the cream into the profiteroles later. But first - with the hole in the bottom - place the profitoroles back on the baking sheet and then back into the oven so they can dry out completely. This will probably take about 3-4 minutes. After that put them on a wire rack to cool completely. Then you can carefully pipe in the cream and dip them into the chocolate. Et voilà...
When those delicious little sins were done (and tasted!!!), we moved on to finishing the lamb dish by reducing and then seasoning the sauce with lime juice, maple syrup and some soy sauce.
Finally a little preparation for the next day: Preparing crumble for a delicious Autumn Crumble.
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