Whipped cream profiterols.

Choux pastry.

Put the water, the salt and the margarine into a saucepan. Boil stirring with a spatula.
Add the flour all at once and remove vigorously until the dough is smooth and
homogeneous. Once it doesn’t stick to the saucepan, keep stirring 2 or 3 minutes more.in order to dry it well.
Put dough in a washbowl and add eggs one by one, making sure that it is totally embodied before adding the next one.
When the dough falls from the spatula fluently, put it in a piping bag.
In a baking sheet with parchment paper and make rounded portions.
Bake them in the oven at 200 ºC with the dumper closed.
When they are golden brown, open the dumper to get crusty.

Whipped cream.

Mix cream and sugar and beat all until thicken.
Put into a piping bag with a star tip. Keep in the fridge.
Cream must be cold (4º C) for whipping.

Chocolate coating.

Put in a bowl all the ingredients and cook in a Bain Marie in order to get melt.
When it is done, keep warm so that it does not solidify.

Setting up the dessert.

Cut the profiterols into halves and fill the half with whipped cream.
Dip the half of the top parts in chocolate coating and let them cool.
Place chocolate coated top halves over the whipped cream.

To garnish, prepare a kiwifruit coulis by mixing water with kiwifruit jam and straining through the chinoise strainer.