Method
For the ganâche:-Break up chocolate into a pan and add the cream. Heat very gently, stirring carefully, until the chocolate melts. Pour into a bowl and chill for 1 hour. Whisk until light and creamy then refrigerate again until needed.

For the choux pastry:-Set oven to 200ºC or gas mark 6 (fan 170). Sift together flour, cocoa and cinnamon then stir in sugar. Heat water and butter together in a medium sized pan until butter is melted, then bring to boil. Remove from heat and tip in the flour mixture, return to low heat and beat well until mixture leaves the sides of the pan. Leave to cool. Add the beaten egg gradually, beating in between each addition to give a thick, glossy dough. Pipe or spoon into 12-16 buns on a baking tray lined with wetted greaseproof paper and bake for 20 to 25 minutes. Pierce sides of buns and cool on a rack.

For white chocolate sauce:-Break up chocolate into a heatproof basin. Add all other ingredients and stir gently over a pan of hot water until smooth. Allow to cool.

To assemble:-Split the buns and fill with ganâche. Arrange on serving plates and pour a little of the sauce over them. Serve the rest of the sauce separately.

Thanks to
Jane Willis from the United Kingdom for submitting this Inside-Out Profiteroles recipe.

Added on 14 January 2009.