A classic French dessert of small cream-filled choux pastry balls topped with plenty of chocolate sauce. Lightly crisp outside and creamy inside, this elegant recipe is a showstopping finale for special occasions and guest tables.
Bring the water and butter to a boil, lower the heat, add the flour all at once, and stir until it forms a ball that pulls away from the bottom of the pot. Once cooled slightly, add the eggs one at a time, beating well after each addition, to get a smooth, glossy dough.
Using a piping bag, pipe walnut-sized balls of the dough onto a baking tray lined with parchment paper. Important: bake in a preheated 200-degree oven for about thirty minutes, until puffed and golden brown, and do not open the oven door until baking is finished.
Cook the milk, sugar, cornstarch, and vanilla in a pot, stirring constantly, until it reaches a custard-like consistency. Cover the surface with cling film and let it cool.
Fill the cooled puffs with the cream using a piping bag, or cut them in half and fill with cream. Melt the chocolate and cream together in a double boiler to make the sauce, and pour it over the profiteroles just before serving.
Important: So the choux pastry balls don't deflate as they puff up in the oven, don't open the oven door before baking is complete. Contains gluten (flour), egg, and milk (milk, cream, chocolate). Assemble the profiteroles with the sauce close to serving time — if sauced too early, they lose their crispness.
Adding the eggs one at a time and whisking well each time helps the choux dough reach the right consistency; the dough should flow slowly and glossily off the spoon. Don't fill the puffs before they cool completely, or the cream will melt.
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