Ingredients
Water: 1 cup (240 ml)
Unsalted butter: 1/2 cup (115 grams)
All-purpose flour: 1 cup (120 grams)
Salt: 1/4 tsp
Eggs: 4 large
Heavy cream: 1 cup (240 ml)
Powdered sugar: 2 tbsp
Vanilla extract: 1 tsp
Chocolate: 6 ounces (170 grams)
Heavy cream (for chocolate ganache): 1/2 cup (120 ml)
Directions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, bring 1 cup of water and 1/2 cup of unsalted butter to a boil over medium heat.
3. Add 1 cup of all-purpose flour and 1/4 teaspoon of salt to the boiling mixture all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove the pan from the heat and let the dough cool for about 5 minutes.
5. Add the 4 large eggs one at a time, beating well after each addition until the dough is smooth and shiny.
6. Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1-1.5 inches in diameter) onto the prepared baking sheet, leaving a bit of space between each.
7. Bake in the preheated oven for 20-25 minutes, or until the profiteroles are puffed and golden brown. Remove from the oven and let them cool completely on a wire rack.
8. While the profiteroles cool, prepare the whipped cream filling. In a large bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Set aside.
9. Slice the cooled profiteroles in half horizontally. Spoon or pipe the whipped cream mixture into the bottom half of each profiterole, then place the top half back on.
10. For the chocolate ganache, heat 1/2 cup of heavy cream in a small saucepan until it just begins to simmer. Remove from the heat and add 6 ounces of chopped chocolate. Let sit for 1-2 minutes, then stir until smooth and glossy.
11. Drizzle the chocolate ganache over the filled profiteroles. You can also dip the tops in the ganache if you prefer.
12. Allow the chocolate to set slightly before serving. Enjoy your homemade profiteroles!