Ravneet Gill served up delicious Chocolate and cream profiteroles with pistachio sauce on Saturday Kitchen.

The ingredients for the choux pastry are: 150ml full-fat milk, 150g unsalted butter, 1 tbsp caster sugar, 1 tsp fine salt, 170g strong white flour, 5–6 free-range eggs, lightly beaten and 25g demerara sugar.

For the cream filling: 600ml double cream, 20g caster sugar, 1 tsp vanilla bean paste and pinch sea salt flakes.

For the chocolate sauce: 250g dark chocolate, minimum 70% cocoa solids, roughly chopped, 60g runny honey and pinch sea salt flakes.

For the pistachio sauce: 150g white chocolate, 20g pistachio paste, 50ml double cream, pinch sea salt flakes and 40g pistachios, roughly chopped (optional).

See recipes by Rav in her book titled: Baking for Pleasure: The new sweet and savoury cookbook available from Amazon now.