Low Sugar Profiteroles

For the creme patissiere: whisk the egg, egg yolk, xylitol and flour together until smooth and creamy. Leave to one side. Pour the milk into a saucepan and scrape the seeds from the vanilla pod into it. Thrown in the pod, too. Place the pan over medium-high heat until the milk is just starting to simmer. Slowly pour it into the jug with the egg mixture, whisking the whole time, until smooth and combined. Take out the vanilla pod and return the mixture to the pan. Place back over a low heat and bring to the boil, whisking constantly. If it is already really thick by this point, take off the heat. Otherwise, continue to whisk and simmer for another minute until the mixture is thick. Pour through a sieve into a cold bowl or plate and cover with cling film, pressing the cling film down so it touches the custard (this will prevent a skin forming as it cools). Allow the creme pat to cool slightly, then chill in the fridge while you make the choux pastry buns.

Preheat oven to 200C/400F/gas 6. Lightly grease a baking tray with a thin spread of butter.

Melt the milk, water, butter and xylitol in a saucepan over medium-high heat and then bring to the boil (take off the heat or turn it down if the butter doesn't melt before the mixture starts to boil). Just as it starts to boil, take the saucepan off the heat and dump in all of the flour in one go. Mix it all together until combined, then return to the heat for 30 secs-1 min just to dry out the flour. Allow to cool for 5-10 mins.

Add the beaten egg, a little at a time, stirring until combined between each addition. The dough should be shiny and a bit wet, and it should stick to and then break cleanly off a spatula if you hold it up. You may not need to use all the egg.

Fill a piping bag fitted with a wide nozzle (or a disposable piping bag/freezer bag that has the end snipped off) and pipe 20-30 small balls, depending on the size of the nozzle. If you have any egg left over, dip your finger into it, then smooth the tops of the buns with it. If you've used all the egg, you can do this with water, too.

Bake in the preheated oven for about 15 mins, then prop the oven door open slightly with a wooden spoon to let it ventilate for another 5 mins. The buns should be puffed up, golden and hollow. Remove from the oven and allow to cool for a few mins, then pierce the bottom of each bun with a skewer once or twice to allow the steam to escape. Allow to cool completely.

When they are completely cool, you have two options for filling them: you can either cut each bun in half, pipe some creme patissiere on the bottom half and top with the other half. Another option is to push the piping bag fitted with a small nozzle (or a squeezy bottle) into the skewer hole you made when cooling the buns and squeeze the creme pat straight into the choux buns.

Divide the profiteroles between four glasses or ramekins and top with the chocolate fudge sauce to serve.