Simon Rimmer and Rylan Clark-Neal served up delicious ginger cheesecake profiteroles on Sunday Brunch.

the ingredients are: 80g butter, 25g sugar, pinch sea salt, 250ml water, 150g flour and 4 eggs.

For the sauce: 250ml water, 50g butter, 175g sugar, tsp vanilla and 100g cocoa powder.

For the filling: 100g whipped cream, 50g cream cheese, 50g sugar and 30g ginger in syrup finely chopped.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.