Creamy Lemon Profiteroles

Preheat oven to 200°C. Line 2 trays with baking paper.

Place water, butter and sugar into a medium saucepan. Slowly bring just to the boil. As soon as bubbles appear around the edge of the saucepan and the butter has melted, remove from heat. Add the flour. Beat with a wooden spoon until incorporated. Return to heat and stir for a few minutes until mixture forms a ball and comes away from the sides of the pan. Remove from heat, spread out mixture evenly in saucepan. Set aside to cool for 5 minutes.

Gradually add egg, about 1 tablespoon at a time, beating well after each addition until mixture is thick, smooth and glossy. Place tablespoonfuls of mixture onto prepared trays about 4cm apart. Wet hands and flick water onto trays to help to create steam during cooking. Smooth any peaks on the balls with a wet fingertip. Bake for 30 minutes until puffed and golden.

Remove from oven and pierce sides, near base, with the point of a small knife to release any steam. Return to the oven for a further 5 minutes to dry out. Transfer to a wire rack to cool completely.

Stir lemon curd into whipped cream. Place into a piping bag fitted with a small, plain nozzle. Press the nozzle into the profiteroles and fill with lemon cream.

Spread the top of each profiterole with a little melted chocolate and garnish with a blueberry. Serve.