Step-by-Step Instructions

Making the Choux Pastry:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a saucepan, bring water, butter, and salt to a boil.
3. Reduce heat and add flour all at once, stirring continuously until a smooth dough forms.
4. Transfer the dough to a mixing bowl and let it cool slightly.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.

Piping and Baking the Dough:

1. Transfer the dough into a piping bag and pipe small rounds onto the prepared baking sheet.
2. Bake for 20-25 minutes until golden brown and puffed.
3. Remove from oven and let them cool completely.

Preparing the Filling:

1. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Transfer the whipped cream to a piping bag.

Assembling the Profiteroles:

1. Slice each puff in half and pipe in the whipped cream.
2. Place the top back on.

Making the Chocolate Sauce:

1. Heat the heavy cream until warm, then pour over the chopped chocolate.
2. Stir until smooth, then add butter for a glossy finish.
3. Drizzle over profiteroles and serve immediately.

Mama’s Best Tips for Perfect Profiteroles

• Patience is key! Don’t rush the baking process—let them puff up properly.
• No soggy profiteroles! Keep them crisp by letting them cool completely before filling.
• Make them ahead! The pastry can be stored for a couple of days and filled when needed.