Chocolate Profiteroles

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

   Tip: A baking sheet that's lightly floured can prevent the choux pastry balls from sticking.

2. 2

   In a medium saucepan, combine the water, butter, and salt. Heat over medium heat, stirring occasionally, until the butter has melted and the mixture is hot but not boiling.

   Tip: Be careful not to let the mixture boil, as this can cause the eggs to scramble.

3. 3

   Add the flour to the saucepan and stir vigorously with a wooden spoon until the dough comes together in a ball.

   Tip: Don't worry if the dough seems rough – it will come together with the eggs.

4. 4

   Remove the saucepan from the heat and let cool slightly. Add the eggs one at a time, stirring vigorously with a wooden spoon after each addition.

   Tip: Make sure to stir well after each addition to ensure the dough is smooth and even.

5. 5

   Transfer the dough to a stand mixer fitted with a pastry bag and pipe into small balls, about 1 1/2 inches in diameter.

   Tip: Use a piping bag with a large round tip for the best results.

6. 6

   Bake the choux pastry balls for 15-20 minutes, or until they're puffed and golden brown.

   Tip: Rotate the baking sheet halfway through baking to ensure even cooking.

7. 7

   Allow the choux pastry balls to cool completely on a wire rack.

   Tip: This will help them retain their shape and prevent them from getting soggy.

8. 8

   To make the ganache, heat the heavy cream in a small saucepan over medium heat until it's hot but not boiling.

   Tip: Be careful not to let the cream boil, as this can cause it to scald.

9. 9

   Remove the cream from the heat and add the dark chocolate chips. Let sit for 2-3 minutes, then stir until smooth.

   Tip: Don't worry if the ganache is a bit lumpy – it will smooth out as it cools.

10. 10

    Add the confectioners' sugar, vanilla extract, and unsalted milk to the ganache and stir until combined.

    Tip: This will help balance the flavors and create a smooth, velvety ganache.

11. 11

    To assemble the profiteroles, use a skewer or fork to gently prick the bottom of each choux pastry ball.

    Tip: This will help the ganache flow smoothly into the pastry balls.

12. 12

    Fill a piping bag with the ganache and pipe into the cooled choux pastry balls.

    Tip: Use a piping bag with a large round tip for the best results.

13. 13

    Serve the profiteroles chilled, dust with confectioners' sugar if desired.

    Tip: This will help the ganache set and create a smooth, creamy texture.