Profiteroles

Instructions

1. Prepare the choux pastry
   Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally until butter is completely melted.
2. Make the dough
   Once boiling, remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat and cook for 1-2 minutes, stirring constantly to dry out the dough.
3. Add eggs to dough
   Transfer the dough to a mixing bowl and let cool for 5 minutes. Add eggs one at a time, beating thoroughly after each addition until the dough becomes smooth and glossy. The dough should be pipeable but still hold its shape - it should form a V-shape when a spoon is lifted from the mixture.
4. Pipe and bake
   Transfer the dough to a piping bag fitted with a 1/2-inch round tip. Pipe 1.5-inch rounds onto the prepared baking sheets, spacing them about 2 inches apart. Smooth any peaks with a wet fingertip. Bake for 20-25 minutes until puffed and golden brown. Turn off the oven, crack the door open, and let them sit for 10 minutes to dry out further. Then remove and cool completely on wire racks.
5. Prepare the cream filling
   In a chilled bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form. Be careful not to overwhip. Transfer to a piping bag fitted with a small round tip.
6. Make chocolate sauce
   Place chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until it just begins to simmer. Pour over chocolate and let sit for 1 minute, then stir until smooth. Add butter and stir until completely incorporated and glossy. Let cool slightly until it reaches a pourable but not too runny consistency.
7. Fill the profiteroles
   Using a small knife, poke a small hole in the bottom of each pastry shell. Insert the piping tip and fill each profiterole with whipped cream until it feels heavy but not overfilled.
8. Assemble and serve
   Arrange filled profiteroles on a serving platter. Just before serving, drizzle warm chocolate sauce over the top. For a more elegant presentation, stack them in a pyramid shape and pour the chocolate sauce over the entire arrangement. Serve immediately.