Profiteroles

recipetineats.com

Annette

subheading: CHOUX PASTRY (PROFITEROLE PASTRY BALLS):

100g / 7 tbsp unsalted butter

1 cup water

1 cup flour , plain / all purpose

4 large eggs 55 to 60g / 2 oz each (weight with shell), at room temperature

Pinch of salt

subheading: FILLING OPTIONS (CHOOSE ONE):

Vanilla custard (Creme Patissiere) (below)

Ice cream (Note 1)

Whipped cream (Note 2)

subheading: THICK CUSTARD FILLING (CREME PATISSIERE):

4 egg yolks (Note 5 for using leftover whites)

¼ cup white sugar , caster / superfine

3 ½ tbsp cornflour / cornstarch

2 ⅓ cups milk , full fat best

¼ cup extra white sugar , caster / superfine

1 tsp vanilla bean paste (or extract or essence)

subheading: CHOCOLATE SAUCE (NOTE 3):

250g / 8 oz dark chocolate (or US semi-sweet)

1 cup cream

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