How to make it
7 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.
Combine the water, butter, and salt
In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
Remove the pan from heat
Remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Allow the dough to cool
Allow the dough to cool for 5 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
5 minPipe or spoon walnut-sized rounds
Pipe or spoon walnut-sized rounds onto the prepared baking sheet. Bake for 20-25 minutes at 200°C (392°F) until golden and puffed. Poke a small hole in each to release steam and let cool completely.
25 minWhip the heavy cream
Whip the heavy cream with powdered sugar until stiff peaks form. Pipe the cream into the cooled pastry shells.
Melt the dark chocolate
Melt the dark chocolate with a splash of cream over a double boiler or in short bursts in the microwave. Drizzle over the filled profiteroles and serve immediately.
A little kitchen wisdom
Ensure the choux pastry is dry before removing from the oven to prevent collapsing. You can also fill these with ice cream for a variation known as Profiteroles au Chocolat.
