Perfect Profiteroles

The secret to perfect profiteroles lies in the cream and choux pastry. Light, airy puffs filled with creamy custard or whipped cream and topped with chocolate make these desserts elegant and irresistible.

Ingredients

For the Choux Pastry

• 1/2 cup (115 g) unsalted butter

• 1 cup (240 ml) water

• 1/4 teaspoon salt

• 1 cup (125 g) all-purpose flour

• 4 large eggs

For the Cream Filling

• 1 cup (240 ml) heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

For the Chocolate Glaze

• 1/2 cup (90 g) semi-sweet chocolate, chopped

• 2 tablespoons heavy cream