Mint Chocolate Profiteroles

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Optional: use a silicone mat for easy cleanup.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Use a whisk attachment for a smooth mixture.

3. 3

   In a separate bowl, whisk together the butter, eggs, vanilla extract, and cooled milk.

   Tip: Make sure the eggs are at room temperature for a light batter.

4. 4

   Gradually pour the dry ingredients into the wet ingredients and mix until a smooth dough forms.

   Tip: Don't overmix, or the dough will be tough.

5. 5

   Pipe the dough into small balls, about 1.5cm in diameter.

   Tip: Use a piping bag with a small round tip for uniform profiteroles.

6. 6

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

   Tip: Rotate the baking sheet halfway through for even baking.

7. 7

   Allow the profiteroles to cool completely on a wire rack.

   Tip: Don't skip this step, or the cream will be too warm and collapse.

8. 8

   To make the mint chocolate cream, melt the chocolate chips in a double boiler.

   Tip: Stir occasionally to prevent burning.

9. 9

   Remove the melted chocolate from the heat and whisk in the peppermint extract and unsalted milk.

   Tip: Make sure the mixture is smooth and creamy.

10. 10

    In a separate bowl, whip the heavy cream until stiff peaks form.

    Tip: Be careful not to overbeat, or the cream will become too stiff.

11. 11

    Fold the whipped cream into the chocolate mixture until well combined.

    Tip: Use a spatula to gently fold the ingredients together.

12. 12

    To assemble, fill a piping bag with the mint chocolate cream and pipe into the cooled profiteroles.

    Tip: Use a piping bag with a small round tip for a neat and even filling.