Chocolate profiteroles

1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Place spread and 3/4 cup water in a saucepan and bring to the boil. Once boiling, add flour and stir vigorously for 30 seconds until mixture comes away from the sides.

2 Use a stick blender or food processor to beat mixture. Allow to cool slightly. Slowly add eggs as mixture thickens.

3 Drop 15 tablespoons of mixture onto prepared trays. Bake for 25 minutes or until puffed and golden. Working quickly, pierce a small hole in the side of each profiterole with a skewer and return to oven. Turn off oven and leave the door slightly ajar, allowing profiteroles to cool for 45 minutes. Cut in half horizontally.

4 Place chocolate in a small microwave-proof bowl and melt on high for 30 seconds. Carefully spoon into a small plastic bag. Squeeze chocolate into one corner of bag. Use scissors to snip off the bag corner to make a piping bag. Pipe chocolate over the top half of profiteroles and allow to set.

5 Spoon 2 teaspoons Frûche onto the base of each profiterole. Place top half of profiteroles over Frûche. Serve immediately.