chocolate vanilla profiteroles

the best recipe of choux buns and filling for profiteroles,i was deeply in love with the recipe.. specially for the chocolate sauce ... but please reduce the coffee powder if u dont really like coffee,or if u plan to serve this for kids ... it might be too strong for them ..

choux buns

85g butter
100g plain flour(sifted)
a pinch of salt
3 large eggs

for the filling

4 tbsp custard powder
6 tbsp caster sugar
600 ml milk
1 tsp vanilla essence
100 g icing sugar(sifted)
284ml double cream (softly whipped) i used anchor

for the sauce

100gr dark chocolate chopped
50gr butter
40ml water with 1 1/2 tbsp coffee granules
1tbsp kahlua (optional)

1.make the chouc buns.bring the butter and 200ml water to boil,remove from heat and tip in the flour.stir to form a paste.beat until comes away from the pan,then leave it cool

2.preheat oven 180 celcius.
gradually beat in the eggs.put it on the piping bag,and pipe out wallnut sized balls on the baking sheet,and bake for 20-25 minutes.until golden ,split the bottom of each bun withh a teaspoon and bake upside down for 5 minutes.cool on rack

3.make a thick custard with the powder,on a pan,caster sugar and milk,let it be thickens by put it on the lower heat and stir occasionally,do not let it boil.only until its thick.leave it to cool.add vanilla essence

4.beat cream and icing sugar until soft peak,then fold into the custard mix.pipe it into the buns from the bottom

5.melt chocolate and butter and coffee,pour over buns