Jeremy Lee shares his tried-and-true recipe for a classic profiterole tower.  Delicate choux puffs are baked until golden, then stuffed with confectioner’s custard and homemade. ice cream. A jug of warm chocolate sauce is served alongside. Recipe from Cooking: Simply and Well, for One or Many by Jeremy Lee (HarperCollins, £30) For a flavour twist, try white chocolate, orange and ginger profiteroles.