Ingredients

• 250 ml water
• 125 g butter
• 150 g flour
• 4 piece eggs
• 1 pinch salt
• 500 ml milk
• 100 g sugar
• 40 g cornstarch
• 3 piece egg yolks
• 1 tsp vanilla extract
• 200 g dark chocolate
• 100 ml heavy cream

Instructions

1. Make custard filling

   Whisk together cornstarch, sugar, and egg yolks in a bowl until smooth. Heat milk over medium heat for 3-4 minutes until steaming but not boiling. Slowly pour hot milk into egg mixture while whisking constantly to prevent curdling. Return to pan and cook over low heat for 5-7 minutes, stirring continuously until thick enough to coat the back of a spoon. Add vanilla and cover with plastic wrap directly touching surface. Do not let the custard boil or it will curdle.

2. Prepare choux pastry

   Preheat oven to 200°C. Combine water, butter, and salt in a saucepan over medium-high heat for 3-4 minutes until butter melts and mixture boils. Remove from heat and add flour all at once, stirring vigorously for 1-2 minutes until mixture forms a smooth ball and pulls away from pan sides. Do not overmix or the pastry will become tough.

3. Add eggs gradually

   Let dough cool for 2-3 minutes until warm but not hot. Beat in eggs one at a time over low heat, mixing vigorously for 30 seconds after each addition until dough becomes smooth and glossy. The mixture should fall slowly from the spoon when lifted. Do not add eggs too quickly or the mixture will separate.

4. Pipe and bake

   Pipe walnut-sized mounds of dough onto parchment-lined baking sheet, spacing 5cm apart. Bake at 200°C for 15 minutes, then reduce to 180°C and bake for 20-25 minutes until golden brown and crisp. The shells should sound hollow when tapped. Do not open oven door during first 15 minutes or shells will collapse.

5. Cool and fill

   Pierce each shell with a small knife tip to release steam and cool completely on wire rack for 30-45 minutes. Cut shells in half horizontally when completely cool. Fill bottom halves with custard using a spoon or piping bag. Replace tops gently. Do not fill warm shells as custard will melt and become runny.

6. Make chocolate sauce

   Chop chocolate finely and place in a bowl. Heat cream over medium heat for 2-3 minutes until just beginning to simmer. Pour hot cream over chocolate and let sit for 1 minute, then stir gently until smooth and glossy. Drizzle over filled profiteroles immediately while sauce is warm. Do not overheat cream or chocolate will seize and become grainy.

Tips

Comments (0)