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each éclair in the frosting, then place on top of the cream. Let the frosting cool before serving.
    Religieuses

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    Makes 10
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    Ingredients
    butter for greasing
    1 quantity choux pastry
    1 large egg, beaten
    1 1 / 4 cups whipping cream, whipped
    1 quantity warm Wicked chocolate frosting
    Method
    1 Preheat the oven to 425°F (220°C). Butter a baking sheet and sprinkle with water. Spoon the choux into a piping bag fitted with a 1 / 2 in (1cm) plain nozzle, pipe 10 small and 10 slightly larger balls, and brush with beaten egg. Bake for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for 20 minutes. Split one side of each bun and cool on a rack.
    2 Reserve about 3 tbsp of the whipped cream. Fill the balls with the remaining whipped cream, spooning it in the sides.
    3 Dip the tops of a large and small ball in frosting. Fit a piping bag with a 1 / 2 in (1cm) star nozzle and pipe the reserved cream on top of the large ball. Gently press the small ball on top of the cream, with the frosting facing up. Repeat with the other balls.
      
    Chocolate profiteroles

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    Makes 12
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    Ingredients
    butter for greasing
    1 quantity choux pastry
    1 large egg, beaten
    1 1 / 4 cups whipping cream, whipped
    Wicked chocolate frosting
    5oz (150g) 38% cocoa solids dark chocolate, chopped (or semi-sweet chocolate chips)
    2 / 3 cup heavy cream
    Method
    1 Preheat the oven to 425°F (220°C). Butter a baking sheet and sprinkle with water. Put 12 tablespoonfuls of choux on the pan and brush with beaten egg. Bake for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for 20 minutes. Split each profiterole in half and cool on a rack.
    2 Make the Wicked Chocolate Frosting: gently melt the chocolate with the heavy cream in a bowl over a pan of simmering water, stirring until smooth and shiny (be careful not to let it get too hot).
    3 Sandwich the profiteroles together with the whipped cream, place on individual plates, and drizzle with the chocolate frosting.
    Clockwise from top left: Coffee éclairs , Religieuses , Chocolate profiteroles
    Viennese fingers

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    Makes 12
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    Ingredients
    12 tbsp butter, plus extra for greasing
    1 / 3 cup granulated sugar
    1 1 / 2 cups self-rising flour
    3oz (90g) dark chocolate, broken into pieces
    Method
    1 Preheat the oven to 325˚F (160˚C). Lightly butter 2 baking sheets. Combine the butter and sugar in a bowl and cream together until pale and fluffy. Stir in the flour and beat until well-combined.
    2 Spoon the mixture into a piping bag with a medium star nozzle. Pipe into 3in (7cm) lengths on the baking sheets. Bake for about 20 minutes until golden. Cool on a wire rack.
    3 Put the chocolate into a heatproof bowl. Set the bowl over a pan of hot water and heat gently until the chocolate has melted. Dip both ends of each cookie into the chocolate. Let set on the wire rack.
    Pinwheel cookies

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    Makes 18
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    Ingredients
    Vanilla dough
    4 tbsp butter, at room temperature, plus extra for greasing
    2 1 / 2 tbsp granulated sugar
    1 / 2 cup all-purpose flour
    a few drops of vanilla extract
    about 1 tbsp water
    Coffee dough
    4 tbsp butter, at room temperature
    2 1 / 2 tbsp granulated sugar
    1 / 2 cup all-purpose flour
    1 tbsp coffee extract
    milk for brushing
    Method
    1 Combine the ingredients for the vanilla dough in a bowl and mix well, adding just enough water to bind. Knead lightly, then wrap and chill for at least 2 hours until very firm.
    2 Mix the ingredients for the coffee dough, using the coffee extract to bind. Wrap and chill for at least 2 hours until very firm.
    3 On a lightly floured work surface, roll out each dough to a rectangle about 7 x 10in (18 x 25cm).
    4 Brush the coffee dough with a little milk, then place the vanilla dough on top. Roll up together like a roulade, starting at a narrow end.
    5 Wrap the roll tightly in foil and let chill in the refrigerator for about 30 minutes or until firm. Preheat the oven to 350˚F (180˚C).
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