Kate Murdoch rings in the New Year with a fancy dessert that will make your friends think they wandered into a swanky gala!IngredientsChoux Pastry:125ml water125ml whole milk110 grams unsalted butterpinch of salt1tsp caster sugar150 grams plain flour4 medium eggs2 piping bagsround tipsmall round tipGanache:150 grams plain chocolate, chopped150 ml double creamwhipped double cream sweetened with icing sugar, to tasteSteps1.) For the choux pastry, add the water, milk, butter, salt and caster sugar into a pan over medium heat. Stir until the butter has melted.2.) Once melted bring to a boil. As soon as it reaches boiling, quickly add in the flour and stir until the mixture comes together into a ball and everything has come away from the sides. I like to sift my flour onto a piece of baking paper with a fold crease. This makes it easier to pour in quickly.3.) Pour mixture into a bowl and leave for around 5-10 minutes to cool.4.) Beat in the 4 eggs one at a time until the mixture is smooth. Spoon into a piping bag fitted with a round nozzle.5.) Pipe small dollops of the mixture onto a baking tray lined with baking paper and use a wet finger to press down any dough sticking up.6.) Place into a preheated oven at 200ÂșC for 15-20 minutes. Once baked pierce a hole into the bottom of each profiterole and leave on a rack to cool.7.) For the ganache, heat the cream in a pan until hot and steaming, do not boil. Pour over the chopped chocolate in a separate bowl. Stir until smooth.8.) Add sweetened whipped double cream into a piping bag fitted with a small round tip. Pipe cream into each profiterole filling as much or as little as you like.9.) To serve, top profiteroles with ganache and enjoy :D___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade