Food My Muse

0 First, preheat oven to 425F.
1 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.
2 Let the mixture cool for 12-15 minutes.
3 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.
4 Pipe the dough into little blobs, place them 1.5 inches apart. Flatten the peaks with a wet finger.
5 Bake at 425F for 16-18 minutes. Stab on the side. Bake at 350F for another 7-9 minutes.
6 For the pastry cream, whisk the yolks with the condensed milk, vanilla and corn starch.
7 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.
8 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
9 Lastly, pierce the bottom of the profiterole, fill with the cream. Drizzle the chocolate on top.