Decadent Profiteroles: Your New Favorite French Pastry

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats. Have a piping bag with a 1/2-inch round tip ready.
2. 2

   For the Choux Pastry: In a medium saucepan, combine butter, water, 1 tsp sugar, and salt. Bring to a rolling boil over medium-high heat, ensuring butter is melted.
3. 3

   Remove from heat and immediately add sifted flour all at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from the sides of the pan.
4. 4

   Return pan to medium heat and continue to cook, stirring constantly, for 1-2 minutes to dry out the dough. A thin film will form on the bottom of the pan.
5. 5

   Transfer dough to a large mixing bowl (or stand mixer bowl). Let cool for 5 minutes. Add eggs one at a time, beating well after each addition until fully incorporated and dough is smooth and glossy.
6. 6

   Transfer dough to the prepared piping bag. Pipe 1-inch mounds onto baking sheets, spacing 2 inches apart. Smooth any peaks with a wet finger.
7. 7

   Bake for 15 minutes at 400°F (200°C). Reduce oven temperature to 350°F (175°C) and continue baking for 20-25 minutes, or until golden brown, firm, and hollow when tapped. Do not open oven door during the first 25 minutes.
8. 8

   Turn off oven, prop door open slightly, and let choux puffs cool in the oven for 15-20 minutes. Remove and cool completely on a wire rack.
9. 9

   For the Pastry Cream: In a medium bowl, whisk egg yolks, 1/4 cup sugar, and flour until pale and thick.
10. 10

    In a saucepan, heat milk and remaining 1/4 cup sugar over medium heat until simmering.
11. 11

    Slowly pour about 1/2 cup of hot milk into the egg yolk mixture, whisking constantly to temper the yolks. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk.
12. 12

    Cook over medium heat, whisking constantly, until mixture thickens significantly and comes to a boil. Boil for 1 minute, whisking. Remove from heat, stir in vanilla extract and cold butter until melted and smooth.
13. 13

    Transfer pastry cream to a clean bowl. Press plastic wrap directly onto the surface to prevent a skin. Chill in refrigerator for at least 2 hours, or until completely cold and firm.
14. 14

    For the Chocolate Glaze: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream and corn syrup (if using) until simmering. Pour hot cream over chocolate, let sit for 5 minutes, then stir until smooth and glossy. Stir in vanilla extract. Keep warm.
15. 15

    To Assemble: Fill a piping bag fitted with a small round tip with the chilled pastry cream. Gently poke a small hole in the bottom of each choux puff and pipe in the pastry cream until full.
16. 16

    Arrange filled profiteroles on a serving plate. Drizzle generously with the warm chocolate glaze, or dip the tops of the puffs. Serve immediately.