Profiteroles

Sift the flour and set aside. In a saucepan, combine butter, water, milk, salt, and sugar. Heat over medium until simmering, but don’t allow it to boil.

Remove the saucepan from heat, then add the flour all at once. Stir vigorously with a rubber spatula until a smooth dough forms, with no visible flour. Return to the heat and cook for 3-5 minutes, stirring constantly, until a thin skin forms on the bottom of the pan and some of the liquid evaporates.

Transfer the dough to the bowl of a stand mixer. Using the paddle attachment, mix on low for about a minute to cool slightly. Gradually add the lightly whisked eggs, a little at a time, allowing each addition to fully incorporate before adding more. The dough should become glossy and pipeable in about 2-3 minutes.

When ready, the dough should fall off the paddle in a V shape. It shouldn’t be runny. The exact egg amount may vary based on moisture loss during cooking and flour type, so adjust as needed.

Transfer the dough to a pastry bag fitted with a 0.5-inch French star nozzle. Refrigerate for 1 hour for the best results.

After resting, pipe 16 evenly sized profiteroles onto a perforated baking mat, leaving space for puffing, or pipe onto a parchment-lined baking sheet. Pipe at a 90° angle (holding the piping bag straight vertically) with even pressure. Smooth the tips by tapping them lightly with a wet finger.

Lightly dust with powdered sugar to prevent cracking. Freeze for at least one hour, or store for longer if needed.

Preheat the oven to 200°C / 392°F (no fan). After freezing, place the tray in the oven, reduce the temperature to 170°C / 338°F (no fan), and bake for 30 minutes. Avoid opening the oven for the first 20 minutes. If you're baking for the first time, remove one profiterole after 30 minutes to check. It should be golden, puffed up, and not deflate at room temperature.

Let the profiteroles cool on the perforated mat at room temperature before filling and glazing.

Whisk the sugar and egg yolks in a bowl for 1-2 minutes until fluffy. Then, add the cornstarch, flour, and vanilla, and mix until smooth.

In a saucepan, heat the milk over medium heat until it begins to simmer (but not boil). Gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the yolks.

Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens (about 1 minute after boiling). If the mixture is lumpy, continue whisking until smooth. Remove from heat and strain if needed.

Gradually add the softened butter in chunks, mixing until fully incorporated.

Allow the pastry cream to cool completely before using it to fill the profiteroles. Transfer the cream to a shallow bowl and cover the surface with plastic wrap.

The quantity is enough to glaze all 16 profiteroles, with some left to pour on top when serving.

For the glaze, semi-melt the chocolate in the microwave.

Meanwhile, heat the cream in a saucepan until it just begins to simmer. Pour the simmering cream over the melted chocolate and stir until smooth, then mix in the butter.

Set aside and allow the glaze to cool to about 30°C (86°F). It should have a smooth consistency—not too runny or thick—before use.

To fill the profiteroles, create a small hole on the bottom using a skewer or piping nozzle. Move the pastry cream into a piping bag fitted with a small round nozzle tip and pipe the cream into the profiteroles until fully filled.

Once filled, dip the tops of the filled profiteroles into the cooled chocolate glaze, ensuring an even coat. Gently tap to remove any excess glaze or clean up with your fingers.

Let the glaze set in the fridge for 2-3 minutes for a glossy finish.

Profiteroles are best enjoyed immediately after filling, as they lose their crispiness over time. Any leftovers can be stored in the fridge for up to a day.