Why not combine two big desserts – doughnuts and profiteroles?

Method:

• First up, make the doughnut profiteroles. Put the milk and plant butter in a small saucepan over a low heat to melt and mix together.
• Combine all the dry ingredients in a mixing bowl, then pour in the melted butter and milk and mix with a spatula until it forms a wet dough. Lightly flour your hands and your work surface. Pick up around 2 tablespoons of dough at a time and roll it in your hands to form neat balls.
• Line a baking tray with kitchen paper and preheat a deep-fat fryer to 170°C (340°F), or half-fill a large saucepan with the vegetable oil and set over a medium heat. Test if it’s hot enough by dropping in a little piece of dough – if it bubbles and floats to the surface, the oil is ready.
• Fry 3 to 4 balls at a time for 3–4 minutes, or until golden brown. You may need to flip them over half way through cooking. When cooked, lift them out of the oil using a spider or slotted spoon, gently shaking off any excess oil, and transfer the profiteroles straight onto the lined tray, then set aside to cool.
• To make the cream filling, put all the ingredients in a mixing bowl and whisk together until thick and creamy. Set aside until you’re ready to serve.
• To make the chocolate sauce, pour the milk and agave nectar into a saucepan and place over a low heat to warm gradually. Meanwhile, tip the chopped chocolate into a mixing bowl. When the milk is piping hot, pour it over the chocolate and stir until smooth and all the chocolate has melted.
• Cut the profiteroles in half lengthways. Pipe or spoon generous amounts of the cream onto the bottom halves and stick the tops back on.
• Before serving, melt the caster (superfine) sugar in a heavy-based pan until golden.
• Stack your profiteroles on a serving plate, then drizzle over the chocolate sauce. Finally, using a spoon, spin the melted sugar around the stack. Be extremely careful as the sugar will be super hot.

Adapted from Plants Only Holiday (Quadrille)