Ingredients
Method
Prepare the Choux Pastry
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water and butter over medium heat until the butter is melted.
- Add flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for about 5 minutes. Beat in eggs one at a time until the mixture is smooth and glossy.
- Transfer the dough to a pastry bag and pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet.
- Bake for 20-25 minutes or until the puffs are golden brown and hollow when tapped.
Prepare the Filling
- In a medium bowl, combine whipped cream, powdered sugar, and vanilla extract. Mix until well combined.
- Once the profiteroles have cooled, use a sharp knife to make a small slit in the side of each puff.
- Fill each puff with the whipped cream mixture using a piping bag.
Prepare the Chocolate Sauce
- In a small saucepan, heat heavy cream over medium heat until just simmering.
- Remove from heat and add chocolate chips. Let sit for a minute, then stir until smooth and fully melted.
Serve
- Drizzle the chocolate sauce over the filled profiteroles.
- Serve immediately or refrigerate until ready to serve.
Nutrition
Notes
For extra flavor, you can add a splash of coffee or liqueur to the chocolate sauce. Make sure the profiteroles are cooled completely before filling to avoid melting the cream.