Profiteroles are hollow because the water in the dough turns to steam and inflates them from inside. That is why the oven door must not be opened while they bake; cold air coming in kills the steam and the balls collapse.
Ingredients
For the dough
For the filling
For the sauce
Method
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Cook the dough
Boil the water, butter and salt, add the flour all at once and stir for 3 minutes until it comes away from the pan.
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Cool
Transfer to a bowl and let it cool for 15 minutes. Eggs added to hot dough will cook.
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Add the eggs
Add the eggs one at a time, beating until each is taken in.
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Pipe
Pipe walnut-sized balls onto baking paper, well spaced.
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Bake
Bake at 200 degrees for 20 minutes, then at 180 degrees for 15 minutes. DO NOT OPEN THE OVEN DOOR.
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Make the cream
Slake the cornflour in some milk, boil the rest with the sugar, whisk it in and cook until thick. Cool it.
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Fill
Once the balls are cold, cut them at the side or pipe the cream in.
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Pour over the sauce
Heat the cream and melt the chocolate in it, pour over the profiteroles and chill for 30 minutes.
Tips
- Do not open the oven door; the cold air collapses the balls and they will not rise again.
- Add the eggs one at a time to the cooled dough, as they cook and curdle in hot dough.
- Cool the balls completely before filling, as hot pastry melts the cream.
Nutrition
Values are per serving and approximate.