Yorkshire puddings are loved for their plain batter making them the ideal ingredient for both sweet and savoury meals.

While the fluffy batter cups are traditionally enjoyed with gravy, meat and all the trimmings, leftovers lend themselves to a host of unique pudding ideas. One of which is creamy, chocolate-glazed profiteroles.

The hollow desserts are made from choux pastry and filled to the brim with fresh, whipped cream, then topped with a sweet chocolate ganache.

Like most pastries, however, the choux style is notoriously difficult to master, forcing many amateur cooks to reach for shop-bought versions instead.

But with this easy recipe by Lea and Christ, founders of the All Kitchen Colours food blog, anyone can quickly whip up a whole plate full of indulgent profiteroles without having to spend hours in the kitchen.

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Ingredients

For 24 servings:

• 66g plain flour
• One egg
• Two tablespoons of olive oil
• 300ml double cream
• 50g dark chocolate
• 100g condensed milk

The recipe can be made using leftover Yorkshire puddings that have already been cooked, or made in smaller bitesize portions.

For this, a hand whisk and mini-muffin or cupcake tray is required for a uniform finish.

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For miniature Yorkshires, start by measuring the flour into a large bowl, add a pinch of salt, crack in the egg and pour in half of the milk.

Whisk the ingredients together, adding the remaining milk gradually to form a smooth batter with the consistency of double cream. Let the batter rest in the fridge for 30 minutes and preheat the oven to 250C.

Fill the cupcake tray with a small amount of oil (less than half a teaspoon) and place it in the oven for a few minutes.

Once the oil is hot, slowly remove the tray from the oven and fill each slot with the chilled Yorkshire pudding batter. The recipe creators claimed that it’s better to under-fill the slots than to overdo it as this will create rounder puffed balls that are easy to fill.

Place the full tray back in the oven to bake for 10-12 minutes, or until the batter has risen and is golden brown. Remove the tray from the oven and leave the puddings to cool.

Make the filling while waiting by pouring the condensed milk and double cream into a mixing bowl. Beat the ingredients with an electric whisk at high speed until the cream thickens and fine ripples appear on the surface.

Turn the speed down and continue beating until the cream consistency is between medium to stiff peaks. Spoon some cream on top of one Yorkshire and sandwich with another on top, or use a piping bag with a nozzle to fill small holes in each pudding.

Arrange the filled Yorkshires on a plate and melt the chocolate in a microwave using 10-20 seconds intervals, stirring each time.

Repeat until all the chocolate has melted, use a spoon to drizzle it over the filled Yorkshires and leave to set a little before serving.

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