Instructions

Step 1: Preheat your oven to 425°F (220°C).

Step 2: In a saucepan, melt the butter over medium heat. Add the water and bring to a simmer.

Step 3: Gradually sift in the flour and salt. Stir vigorously until the dough forms a ball and leaves a thin film on the pan sides, about 1-2 minutes.

Step 4: Allow the dough to cool for 12-15 minutes before transferring it to a stand mixer with a paddle attachment.

Step 5: Add the eggs one at a time, mixing well after each addition until a smooth, paste-like dough forms. Don’t worry if it looks separated at first, it will come together.

Step 6: Pipe the dough into small blobs on a baking sheet, spacing them about 1.5 inches apart. Flatten any peaks gently with a wet finger.

Step 7: Bake at 425°F for 16-18 minutes. Then, stab the side of each profiterole to release steam and continue baking at 350°F for another 7-9 minutes until golden and crisp.

Step 8: For the pastry cream, whisk together egg yolks, sweetened condensed milk, vanilla bean, and cornstarch.

Step 9: Heat the whole milk until hot but not boiling. Temper the yolk mixture by gradually whisking in 1/3 cup of hot milk, then return to the pan and cook, whisking constantly until thickened (3-4 minutes). Remove from heat and cool in the fridge or an ice bath.

Step 10: Melt the unsweetened chocolate in a double boiler, then whisk in the sweetened condensed milk until smooth. Stir in the heavy cream, adjusting the amount for desired sauce consistency.

Step 11: Pierce the bottom of each cooled profiterole and fill with the chilled pastry cream. Drizzle generously with the chocolate sauce before serving.

Tips & Variations

Use a piping bag with a plain tip for uniform profiterole sizes that bake evenly.

For a flavored pastry cream, add a tablespoon of espresso or liqueur to the mixture before cooking.

If you don’t have vanilla bean, substitute with 1 tsp pure vanilla extract.

Make the chocolate sauce ahead and reheat gently before serving to keep it silky smooth.

Storage

Store filled profiteroles in an airtight container in the refrigerator for up to 2 days to keep the pastry cream fresh. Unfilled choux shells can be stored at room temperature in an airtight container for 1-2 days. Reheat the chocolate sauce gently before drizzling if it has thickened in the fridge.

FAQs

Can I make the choux pastry dough ahead of time?

Yes, you can prepare the dough a few hours ahead and store it in the refrigerator. Allow it to come to room temperature before piping and baking for best results.

What can I use if I don’t have condensed milk?

Sweetened condensed milk is important for the rich texture and sweetness in this recipe. If unavailable, you can try a mixture of milk and sugar cooked down, but the flavor and consistency may differ slightly.