Step 1
Preheat the oven to 200c/ 400F/ Gas 6.

Step 2
For the choux pastry, bring the Trex, water, salt, sugar to the boil in a large saucepan. Heat gently until melted before adding the flour and salt. Beat well on lower heat for 5 minutes until it forms a smooth paste.

Step 3
Leave off the heat for 10-15 minutes, before adding the eggs one at a time until the mixture is smooth and glossy.

Step 4
Transfer the mixture to a piping bag, and pipe around 28 small balls on to the baking tray. Place in the oven for 20 minutes to bake until golden brown. Pierce one with a skewer and place back in the oven (switched off) for 5 minutes.

Step 5
For the sauce, add the Trex and sugar to a small pan and bring to the boil. Add the vanilla and cocoa powder to a pan before stirring well.

Step 6
For the filling, whip the cream, cream cheese and sugar together. Fold in the ginger. When the profiteroles are cold, use a piping bag to place the cream in to the profiteroles.

Step 7
To serve, pour the sauce over the profiteroles and garnish with chopped ginger.