Profiterole, a classic French-origin cold dessert in which mini choux pastry balls filled with a creamy filling meet a hot chocolate sauce. With its light, velvety filling, it is a favorite dessert of guest tables.
Bring the water and butter to a boil, remove from heat, add the flour all at once and stir quickly to form a ball; toast over low heat until the dough pulls away from the sides of the pot.
Let the dough cool slightly, then add the eggs one at a time, beating until you get a glossy, flowing consistency.
Pipe the dough into small balls on a baking tray using a piping bag, and bake in a preheated oven until the balls puff up and turn golden. Note: do not open the oven door during baking, or the balls will deflate.
Heat the milk; whisk the egg yolk with sugar, starch, and vanilla, then gradually add the hot milk. Cook the mixture over low heat until it coats the back of the spoon, then let it cool.
Fill the balls with the cooled cream filling using a piping bag; melt the chocolate with cream in a double boiler and drizzle over the top before serving.
Important: don't open the oven door before removing the choux pastry, otherwise the puffs will deflate. Allergen: contains wheat flour (gluten), egg, milk and dairy products. Prepare the filled profiteroles right before serving, otherwise the pastry will soften.
If you poke a small hole in the balls with a needle and fill them with the cream mixture through this hole using a piping bag, you'll get a faster, cleaner filling.
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