Whip the cream with the icing sugar until soft peaks form. Divide into four separate bowls.
To make the strawberry cream, place the strawberries in a food processor and whizz until you have a purée. Stir gently into one of the bowls of cream.
To make the chocolate cream, dissolve the cocoa powder in 1 tablespoon hot water, leave to cool and gently stir through the cream.
To make the orange cream, gently stir the orange juice, zest and colouring (if using) through the third bowl of cream.
To make the brandy cream, gently stir the brandy through the fourth bowl of cream.
Fill 4 disposable piping bags with the four different creams and snip off the ends of the piping bags. Make a hole in the base of each profiterole case that's just big enough to take the piping nozzle and pipe different flavoured creams into each of the profiterole cases. Put the filled profiteroles on a serving dish.
Melt the chocolate in a bowl set over a pan of simmering water (make sure the bowl doesn't touch the water). Using a spoon, drizzle the melted chocolate over the profiteroles. Allow the chocolate to cool slightly, then serve immediately.
Cook's tip: to make your own profiterole buns / cases see our éclair recipe. Once you have made the choux mixture, pipe into 12 balls on a non-stick baking sheet, and bake as the recipe says. Once the profiteroles have cooled, continue as above.