Profiteroles

Instructions

1. Step 1

   Heat the oven to 200°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Combine the water, butter, and salt in a saucepan. Bring to a boil over medium heat, then remove from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 gr Butter, 1.0 gr Fine Salt, 120.0 ml Water

   Cookware: saucepan

3. Step 3

   Add the flour all at once and stir firmly. Return the saucepan to low heat and stir until the dough forms a smooth ball and leaves a thin film on the pan.

   Timer: 2 min (fixed)

   Ingredients used: 90.0 gr Wheat Flour

   Cookware: saucepan, wooden spoon

4. Step 4

   Transfer the dough to a mixing bowl and let it cool briefly. Beat in the eggs one at a time until the dough is smooth, glossy, and slowly falls from the spoon in a thick ribbon.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 piece Egg

   Cookware: mixing bowl, wooden spoon

5. Step 5

   Transfer the choux dough to a piping bag. Pipe 24 evenly sized mounds onto the prepared baking sheet, leaving space between them.

   Timer: 8 min (fixed)

   Cookware: baking sheet, piping bag

6. Step 6

   Bake at 200°C for 15 minutes. Reduce the oven to 180°C and bake until the puffs are deeply golden and firm.

   Timer: 20 min (fixed)

   Cookware: baking sheet

7. Step 7

   Pierce the side of each puff with a small knife, then return them to the switched-off oven for 5 minutes to dry inside.

   Timer: 5 min (fixed)

   Cookware: baking sheet, paring knife

8. Step 8

   Transfer the pastry shells to a wire rack and cool completely.

   Timer: 20 min (fixed)

   Cookware: wire rack

9. Step 9

   Beat 1 ¼ cup (300 ml) of the cold cream with the sugar and vanilla until it holds firm peaks.

   Timer: 4 min (fixed)

   Ingredients used: 300.0 ml Heavy Cream, 25.0 gr Powdered Sugar, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

10. Step 10

    Put the whipped cream in a clean piping bag. Pipe it through the opening in each cooled pastry shell until filled.

    Timer: 8 min (fixed)

    Cookware: piping bag

11. Step 11

    Place the dark chocolate in a heatproof bowl.

    Ingredients used: 120.0 gr Dark Chocolate

    Cookware: Heatproof Bowl

12. Step 12

    Heat the remaining ½ cup (120 ml) cream in a saucepan over medium heat until steaming, then pour it over the chocolate. Let it stand undisturbed.

    Timer: 2 min (fixed)

    Ingredients used: 120.0 ml Heavy Cream

    Cookware: Heatproof Bowl, saucepan

13. Step 13

    Whisk the chocolate and cream until smooth. Arrange four filled profiteroles per serving and spoon the warm sauce over them.

    Timer: 2 min (fixed)

    Cookware: Heatproof Bowl, whisk