Milk Chocolate Profiteroles

Instructions

1. 1

   Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.

2. 2

   In a large saucepan, combine the flour, butter, water, and salt. Heat over medium heat, stirring until the butter has melted.

3. 3

   Add the sugar and stir until combined, then bring the mixture to the boil. Reduce the heat and simmer for 5 minutes.

4. 4

   Remove from the heat and stir in the eggs one by one, until the dough is smooth and shiny.

5. 5

   Transfer the dough to a piping bag fitted with a large round tip. Pipe 12-15 balls onto the prepared baking tray.

6. 6

   Bake for 15-20 minutes, or until the profiteroles are golden brown and puffed.

7. 7

   Allow the profiteroles to cool completely on a wire rack.

8. 8

   To make the chocolate cream, melt the chocolate and butter in a double boiler, then stir in the milk and vanilla extract.

   Tip: Use a thermometer to ensure the chocolate reaches 45°C.

9. 9

   Once the profiteroles are cool, split them in half horizontally using a serrated knife.

10. 10

    Spoon the chocolate cream into a piping bag fitted with a small round tip and pipe into the bottom halves of the profiteroles.

11. 11

    Top with the top halves of the profiteroles and serve immediately.

    Tip: Optional: dust with powdered sugar for extra indulgence.