Profiteroles | Cream-Filled Choux Pastry with Chocolate Sauce

Bring the water and butter to a boil. Remove the pan from the heat, add all the flour at once, and stir quickly until a dough forms. Return to low heat and cook, stirring, until the dough pulls away from the sides of the pan.

Let the dough cool slightly. Add the eggs one at a time, whisking until the mixture is glossy and loose.

Pipe small rounds of dough onto a baking sheet. Bake in a preheated oven until the puffs rise and turn golden. Caution: Do not open the oven door while they bake, or they may collapse.

Heat the milk. Whisk the egg yolk with the sugar, cornstarch, and vanilla, then gradually whisk in the hot milk. Cook the mixture over low heat until it coats the back of a spoon, then let it cool.

Pipe the cooled cream filling into the puffs. Melt the chocolate with the cream in a double boiler, drizzle it over the profiteroles, and serve.