How to prepare choux pastry:
Preheat the oven to 180°C.
Bring the water, milk, butter, sugar and salt to the boil in a saucepan.
Remove the pan from the heat and add the flour all at once. Stir vigorously until the dough comes away from the bottom as a ball.
Return the pan to the heat and continue stirring to dry out the dough.
Let the dough cool slightly and then add 2 eggs one by one, mixing well after each egg until you have a homogeneous dough.
Place the dough in a piping bag fitted with a round nozzle.
Pipe small, walnut-sized mounds of dough onto a baking sheet lined with baking paper, leaving plenty of space between them.
Beat the third egg and brush the profiteroles with it.
Bake the choux pastry in the oven for 25 minutes until golden brown. Let them cool on a rack.
Prepare pastry cream:
Follow my recipe for a delicious pastry cream
Let the cream cool completely and store in the refrigerator. Whip the cream until stiff before use.
Prepare chocolate sauce:
Heat the cream until just below boiling point.
Pour the hot cream over the broken chocolate.
Let stand for 2-3 minutes to melt the chocolate, then stir until smooth and glossy.
For a thinner sauce, you can add extra hot cream.
Filling and finishing profiteroles:
Make a small hole at the bottom of each profiterole with a piping tip.
Whip the pastry cream until stiff again, fill a piping bag and fill the profiteroles.
Dip the top of each filled profiterole into the chocolate sauce and place on a serving plate.
Serve the profiteroles immediately for the best taste experience.
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