Profiteroles | French Pastries with Chocolate Sauce

Bring the water and butter to a boil. Reduce the heat, add the flour all at once, and stir until the dough forms a ball and pulls away from the bottom of the pan. Let it cool slightly, then beat in the eggs one at a time until the dough is glossy and smooth.

Pipe walnut-sized mounds of dough onto a parchment-lined baking sheet. Important: Bake in an oven preheated to 200°C / 390°F for about 30 minutes, until puffed and golden. Do not open the oven door before they are done.

Cook the milk, sugar, cornstarch, and vanilla in a saucepan, stirring constantly, until thickened to a pudding-like consistency. Cover the surface with plastic wrap and let it cool.

Fill the cooled puffs with pastry cream using a piping bag, or split them in half and spoon in the cream. Melt the chocolate and cream together over a double boiler to make the sauce, then drizzle it over the profiteroles shortly before serving.