Easy Profiteroles Recipe: Classic French Cream Puffs

Instructions:

1. Combine water, butter, and salt in a saucepan. Bring to a boil.
2. Remove from heat and quickly stir in the sifted flour until a dough forms.
3. Return to low heat and cook, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan (about 1-2 minutes).
4. Transfer the dough to a mixing bowl. Let cool slightly (about 5 minutes).
5. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and pipeable.
6. Preheat oven to 400°F (200°C).
7. Line baking sheets with parchment paper.
8. Transfer the choux pastry to a piping bag.
9. Pipe small mounds (about 1 ½ inches in diameter) onto the prepared baking sheets, leaving space between each.
10. Bake for 25-30 minutes, or until golden brown and puffed up.
11. Turn off the oven and prop the oven door slightly open with a wooden spoon. Let the profiteroles cool in the oven for 10 minutes. This prevents them from collapsing.
12. Transfer to a wire rack to cool completely.
13. In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
14. Place the chopped chocolate in a heatproof bowl.
15. Heat the heavy cream in a saucepan until just simmering.
16. Pour the hot cream over the chocolate and let sit for 1 minute to soften the chocolate.
17. Whisk until smooth and glossy. Stir in the butter.
18. Using a serrated knife, carefully slice each profiterole horizontally (or poke a hole in the bottom).
19. Fill each profiterole with the whipped cream.
20. Drizzle with chocolate sauce.
21. Serve immediately.