Profiteroles Recipe

Profiteroles

1. Begin by making the choux pastry. In a medium-sized pot, bring the water, butter, sugar, and salt to a rolling boil over medium-high heat, stirring gently with a wooden spoon.
2. When the mixture begins to boil, add the flour and stir vigorously for about 1 minute, or until the paste begins to pull away from the side of the pan and forms a ball. Let the paste cool for 2 minutes, stirring a couple of times. Add the eggs one at a time, making sure each egg is well incorporated before adding the next, stirring vigorously until well combined and the paste is smooth.
3. Preheat the oven to 425 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper. Transfer the dough to a large pastry bag fitted with a ½-inch plain tip (like Wilton 1A). Pipe the paste into 1-inch rounds, about 1 inch in diameter, spacing 2 inches apart on the prepared baking sheets. To prevent the tops from burning, level the peaks with a wet fingertip. Using a small spray bottle filled with water, lightly spritz the profiteroles with water and immediately place them in the oven. The water will help to create steam, which helps give the profiteroles volume.
4. Bake until the tops and sides are golden, about 15-20 minutes. Turn off the oven and allow them to rest in the oven for 5 minutes. Remove them from the oven then pierce each profiterole in the side with a small paring knife to allow steam to escape. Transfer to a wire rack and allow to cool completely.
5. When the profiteroles are cool, make the chantilly cream (recipe below). With a serrated knife, cut each profiterole in half crosswise. Transfer the chantilly cream to a large piping bag then pipe the cream into the bottom half of each profiterole then replace the tops. To serve, dust the profiteroles with a little powdered sugar and a drizzle of chocolate sauce.

Chantilly Cream

1. Combine the cream and the vanilla in a large bowl.
2. Add the cream and vanilla to a large bowl and beat at high speed (to immediately incorporate air) until soft peaks form, about 2 minutes. Reduce the speed to low and gradually add the powdered sugar. Increase the speed to high and continue beating to stiff peaks, about 2 minutes longer. If not using it immediately, transfer it to an airtight container and refrigerator until ready to use, no longer than 3 hours.