Profiteroles

Ingredients

• 125 gBeverages, water, tap, drinking
• 125 gMilk, whole, 3.25% milkfat, with added vitamin D
• 100 gButter, without salt
• 2 gSalt, table
• 5 gSugars, granulated
• 150 gWheat flour, white, all-purpose, unenriched
• 225 gEgg, whole, raw, fresh
• 500 gCream, fluid, heavy whipping
• 40 gSugars, powdered
• 5 gVanilla extract, imitation, no alcohol
• 150 gCream, fluid, heavy whipping
• 150 gCandies, semisweet chocolate

Method

1. Preheat the oven to 200 °C and line two baking trays with baking paper. In a saucepan bring 125 g water, 125 g milk, 100 g butter, 2 g salt and 5 g sugar to the boil.
2. Take off the heat, add 150 g flour all at once and stir in with a wooden spoon. Return to low heat and stir for 2 minutes until the dough leaves the sides and a thin film forms on the bottom.
3. Transfer the dough to a bowl, let it cool for 5 minutes, then beat in 225 g beaten egg (about 4½ eggs) in portions until glossy and it falls from the spoon in a wide triangle.
4. Using a piping bag with a plain nozzle, pipe 30 mounds of about 4.5 cm (about 24 g dough each) onto the trays.
5. Bake for 25 minutes at 200 °C without opening the oven, then switch it off and leave the puffs to dry for 5 minutes with the door ajar.
6. Let the puffs cool on a rack for 20 minutes.
7. Meanwhile whip 500 g cold cream with 40 g icing sugar and 5 g vanilla flavouring until stiff.
8. Sauce: heat 150 g cream almost to the boil, take off the heat, add 150 g chopped dark chocolate and after 2 minutes stir until smooth.
9. Cut the puffs horizontally, fill with the whipped cream and serve 3 per portion topped with the warm chocolate sauce.