Profiteroles

Profiteroles are delightful French pastries made from choux pastry, filled with a sweet cream or custard, and topped with a rich chocolate sauce.

Ingredients:

For the choux pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the filling:

• 2 cups whipped cream or pastry cream

For the chocolate sauce:

• 1 cup chocolate chips or chopped chocolate
• 1/2 cup heavy cream

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. This is the choux pastry dough.
4. Transfer the dough to a mixing bowl and let it cool for a few minutes.
5. Add the eggs, one at a time, to the dough. Mix well after each addition until the eggs are fully incorporated. The dough should be smooth and glossy.
6. Spoon or pipe small mounds of the dough onto the prepared baking sheet, leaving space between them for expansion. You can use a piping bag fitted with a round tip or simply use a spoon to drop dollops of dough.
7. Bake the choux pastry in the preheated oven for 20-25 minutes, or until they turn golden brown and puffy. Avoid opening the oven door during baking, as it can cause the pastries to deflate.
8. Once baked, remove the pastries from the oven and transfer them to a wire rack to cool completely.
9. Prepare the filling by whipping the cream until soft peaks form. Alternatively, you can use prepared pastry cream for the filling.
10. Using a sharp knife or a pastry bag fitted with a small round tip, gently make a small hole in the side of each pastry.
11. Fill each pastry with whipped cream or pastry cream, using a spoon or piping bag.
12. For the chocolate sauce, place the chocolate chips or chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir the mixture until the chocolate is fully melted and the sauce is smooth.
13. Drizzle the chocolate sauce over the filled profiteroles.
14. Serve the profiteroles immediately or refrigerate until ready to serve. They are best enjoyed fresh, but can be kept in the refrigerator for a few hours before serving.

Enjoy these delightful profiteroles as a sweet treat or a decadent dessert!