Do

1. Make the profiteroles as per Choux Pastry recipe. Bake and dry out.

2. The Chocolate Pastry Cream;

3. Place sugar and chocolate into the Thermomix bowl and mill 20 sec/speed 9. Scrape down sides of the bowl.

4. Add remaining ingredients, except butter and cook 10 min/90°C/speed 4.

5. Add butter and blend 10 sec/speed 6.

6. Pour into a glass/ceramic dish and cover with plastic wrap, pushing the wrap down onto the top of the custard. Cool completely in the fridge before piping into the centre of each profiterole until you can just see the custard peeking out.

7. To make the ganache, place chocolate into the Thermomix bowl and mill 8 sec/speed 8. Scrape bowl. Add cream and cook 3 min/50°C/speed 3. Drizzle over the top of the filled profiteroles and garnish with raspberries.

8. Serve immediately.