Cream filled profiteroles

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Preheat the oven to 200 °C and line a baking sheet with parchment. Bring the water, butter, granulated sugar, and salt to a boil.

2. 02

   Add the flour all at once and stir over medium heat for 2 minutes, until the dough pulls away from the sides. Transfer to a bowl and stir for 3 minutes to cool slightly.

3. 03

   Add the beaten egg in batches. Stop when the dough is smooth, glossy, and falls from the spatula in a thick V shape; you may have some egg left. With a piping bag or two teaspoons, shape 16 mounds about 3 cm across, spaced 4 cm apart.

4. 04

   Bake for 15 minutes at 200 °C. Without opening the door, reduce to 180 °C and bake for another 20 minutes, until golden and firm. Pierce the side of each puff and dry in the switched-off oven with the door ajar for 5 minutes. Cool on a rack for 25 minutes.

5. 05

   Whip the 250 ml cold cream with the powdered sugar and vanilla to firm peaks, without overbeating. Heat the remaining 80 ml cream, pour over the chocolate, wait 2 minutes, and stir until smooth.

6. 06

   Cut a lid from each cooled puff and fill with whipped cream. Replace the lids and serve with slightly warm chocolate sauce. Refrigerate filled puffs and eat the same day.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.