Simon Rimmer served up delicious Coconut Profiteroles with Chocolate Sauce on Sunday Brunch.

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

For the sauce : 200g soft dark brown sugar, 200g butter, 200ml cream, 125g chocolate and 1 teaspoon vanilla extract.

For the filling: 100g whipped cream, 100g mascarpone and 50g desiccated coconut, soaked in water for 20 minutes, then squeezed.

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