Profiteroles

Preheat Oven Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare Dough In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring occasionally.

3.Remove the saucepan from the heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

4.Transfer the dough to a mixing bowl and let it cool for a few minutes.

Add Eggs Add the eggs to the dough, one at a time, beating well after each addition. The dough should be smooth and shiny.

Shape Profiteroles Using a piping bag fitted with a plain round tip, pipe small mounds of dough onto the prepared baking sheet, leaving space between each one.

Bake Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 20 minutes, or until the profiteroles are puffed and golden brown.

Prepare Custard Filling While the profiteroles are baking, prepare the custard filling. In a saucepan, heat the milk over medium heat until hot but not boiling.

9.In a mixing bowl, whisk together sugar, cornstarch, and egg yolks until well combined and smooth.

10.Slowly pour the hot milk into the egg mixture, whisking constantly.

11.Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.

12.Remove the custard from the heat and stir in the vanilla extract. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until chilled.

Fill Profiteroles Once the profiteroles have cooled, cut a small slit in the side of each one to create an opening for the filling.

14.Fill a piping bag fitted with a small round tip with the chilled custard and pipe the filling into each profiterole.

Prepare Chocolate Ganache To make the chocolate ganache, heat the cream in a saucepan over medium heat until hot but not boiling.

16.Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute to soften.

17.Stir the mixture until the chocolate is melted and smooth. Let the ganache cool slightly.

Coat with Chocolate Ganache Dip the top of each filled profiterole into the chocolate ganache, allowing any excess to drip off. Place the coated profiteroles on a wire rack to set.

Serve Serve the profiteroles chilled or at room temperature. Enjoy!