Profiteroles with Chocolate Sauce

Secondly, add the butter to a sauce pan until it melts. Then, add the water and bring to a simmer. Sift in the flour and mix it vigorously until a ball forms and it leaves a film around the sides of the saucepan. About 1-2 minutes.

Let the mixture cool for 12-15 minutes.

Then, add the flour butter mixture to a stand mixer with paddle attachment. Add the eggs one by one and mix until a paste forms. It’ll look all separated for a bit but trust the process.

Pipe the dough into little blobs, place them 1.5 inches apart. Flatten the peaks with a wet finger.

Bake at 425F for 16-18 minutes. Stab on the side. Bake at 350F for another 7-9 minutes.

For the pastry cream, whisk the yolks with the condensed milk, vanilla and corn starch.

Heat up the milk until hot but not boiling. Temper the yolks by whisking in 1/3 cup of the hot milk. Return to the pan and whisk vigorously until sauce is thickened. Might be 3-4 minutes. Remove from heat and add to a bowl and let cool in the fridge or in an ice bath.

Melt the dark chocolate on a double boiler. Add in the condensed milk. Whisk until smooth and add in the cream. You can always add more if you want the sauce looser

Lastly, pierce the bottom of the profiterole, fill with the cream. Drizzle the chocolate on top.