Profiteroles

I love these little filled Choux. I staple them so they look a bit like the french religieuses. When you have guests, you can bake the Choux ahead of time and fill them just before the dessert so they don’t get soggy. Dipped in my one and only Chocochocolate Sauce and served with some fresh strawberries or raspberries, they are incredibly delicious.

By the way, if you want to make Gougeres as an appetizer, you can make a double batch of dough. Then, before baking, split it in half, leave one plain for the profiteroles and add cheese and salt to the other half for the Gougeres.

Profiteroles

with Vanilla Cream Filling and the famous

Chocochocolate Sauce

for about 30 pieces (15 double ones)

Choux
125 ml water
125ml milk
1/2 tsp salt
100g butter
150g flour

4 eggs
1 egg for eggwash

pastry cream
250ml milk
1/2 vanilla Bean
2 eggs
100g sugar
40g Cornstarch

200g Cream

choco-chocolate sauce
(makes about 400ml)
300ml cream
30g cacao unsweetened
2g salt

150g milk chocolate
50g butter

Garnish
strawberries / raspberries or fruit of your choice

Add water, Milk, Salt, Butter to a pan and bring to a boil. Add the flour, all at one time and stir with a wooden spoon. On medium heat mix the dough with the spoon for about 3-5 minutes, until it forms a ball and does not stick to the pot anymore.

Remove from the pot and add to your mixing bowl. On medium high speed, add the eggs, one by one. Mix until well combined.

Prepare a baking sheet with baking paper. Fill the dough in a piping bag with a big round tip and pipe small dollops on the tray. Mix the egg in a small bowl with a fork and brush the choux with the egg wash.

Bake at 180°C for about 15 Minutes until golden brown.

For the pastry cream,