Profiteroles

Method

1. 1
   • water1¼ dl
   • milk1¼ dl
   • butter100 g
   • salt1 pinch
   • white sugar1 tsp
   • wheat flour150 g

   Make the choux pastry dough — Heat the oven to 200C. Bring the water, milk, butter, salt, and sugar to a boil. Tip in all the flour at once and beat over the heat until the dough forms a smooth ball.

2. 2
   • egg4

   Pipe the choux mounds — Off the heat, beat in the eggs one at a time until the paste is glossy and drops slowly. Pipe walnut-sized mounds onto a lined tray.

3. 3
   • powdered sugar2 tbsp

   Bake and fill the buns — Bake for about 25 minutes until puffed and deep golden. Pierce each to release steam and cool. Whip the cream with the icing sugar and fill the buns.

   ⏱30 min
4. 4
   • dark chocolate150 g

   Pour over the chocolate sauce — Melt the chocolate with the extra cream into a smooth sauce. Pile the filled buns and pour the warm chocolate over just before serving.