Ingredients
Choux Pastry:
- 1 cup (250 ml) water
- 1/2 cup (115g) unsalted butter
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (125g) all-purpose flour
- 4 large eggs, room temperature
Vanilla Pastry Cream Filling:
- 3 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 2 cups (500 ml) whole milk
- 1 teaspoon vanilla extract or 1 vanilla bean, scraped
- 1/4 cup (60g) heavy cream (optional, for extra richness)
Chocolate Sauce:
- 1 cup (170g) good quality semisweet or bittersweet chocolate chips
- 3/4 cup (180 ml) heavy cream
- 2 tablespoons unsalted butter
Instructions
1. Make the Choux Pastry:
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat, stirring until butter melts.
- Remove from heat and immediately add the flour all at once. Use a wooden spoon to vigorously stir until a smooth dough forms and pulls away from the sides of the pan.
- Return pan to low heat and cook for about 1 minute, stirring constantly, to dry out the dough slightly.
- Transfer the dough to a stand mixer bowl or a large mixing bowl. Let cool for 5 minutes.
- With the mixer on low speed (or beat by hand), add eggs one at a time, mixing thoroughly after each addition. The dough will look loose at first but should become thick and glossy.
2. Pipe and Bake the Profiteroles:
- Transfer dough to a piping bag fitted with a ½-inch plain tip.
- Pipe 24-30 mounds (about 1 ½ inch wide) onto the prepared baking sheets, spacing them well for even baking.
- If any mounds have pointy tips, gently wet your finger and smooth them down.
- Bake for 15 minutes, then reduce heat to 375°F (190°C) and bake for another 15-20 minutes, until puffed and golden brown.
- Turn off the oven, pierce each profiterole with a toothpick to release steam, and return to the oven for 5 minutes to dry out.
- Remove from oven and let cool completely on a wire rack.
3. Make the Pastry Cream Filling:
- In a medium bowl, whisk together egg yolks and sugar until pale and slightly thickened. Whisk in cornstarch.
- In a separate saucepan, bring milk and vanilla to a simmer over medium heat (if using vanilla extract, add it at the end).
- Slowly pour a small amount of hot milk into the yolk mixture, whisking constantly (this is called tempering). Repeat with a slightly larger amount of milk, then pour the tempered yolk mixture back into the saucepan.
- Whisk constantly over medium-low heat until the custard thickens and boils for a few seconds. Remove from heat immediately.
- Strain custard into a bowl to remove any lumps. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill until completely cold, at least 4 hours.
- For extra richness (optional): Whip heavy cream until soft peaks form, then gently fold into the chilled custard.
4. Make the Chocolate Sauce:
- Place chocolate chips in a heatproof bowl.
- Heat heavy cream and butter in a saucepan until just simmering. Pour over chocolate and let sit for 1 minute.
- Whisk until smooth and glossy.
5. Assemble the Profiteroles:
- Use a serrated knife to slice the tops off the profiteroles, or gently poke a hole in the bottom.
- Fill with chilled pastry cream using a piping bag or a spoon.
- Arrange profiteroles on a serving platter. Drizzle generously with chocolate sauce and serve immediately!
