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Ingredients:
For Choux Pastry (Profiteroles):
½ cup (120 ml) water
½ cup (120 ml) milk
½ cup (113 g) unsalted butter
1 tbsp sugar
½ tsp salt
1 cup (125 g) all-purpose flour
4 large eggs
For Filling (Vanilla Whipped Cream or Pastry Cream):
1 cup (240 ml) heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
For Chocolate Drizzle:
½ cup (85 g) semi-sweet or dark chocolate chips
¼ cup (60 ml) heavy cream
Instructions:
Step 1: Make the Choux Pastry
Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
Remove from heat and stir in the flour quickly until a dough forms and pulls away from the sides.
Let cool for 5 minutes, then add eggs one at a time, beating well after each addition until smooth and glossy.
Transfer dough to a piping bag and pipe small mounds (1½-inch wide) onto the tray.
Bake for 20–25 minutes until puffed and golden brown. Cool completely.
Step 2: Make the Cream Filling
In a mixing bowl, whip the cream with powdered sugar and vanilla until soft peaks form.
Transfer into a piping bag with a small tip.
Step 3: Fill the Profiteroles
Poke a hole in the bottom of each puff.
Pipe the cream filling into each puff until slightly heavy.
Step 4: Make the Chocolate Drizzle
Heat the cream until simmering, then pour over the chocolate chips in a bowl.
Let sit for 1 minute, then stir until smooth.
Step 5: Assemble and Serve
Stack or plate the profiteroles.
Drizzle generously with the warm chocolate sauce.
Serve immediately, or chill for up to 2 hours.
Source : Oh Women
