Steps for Profiteroles

• In a heavy-bottomed saucepan, bring the water, butter, and salt to a boil.

  Remove the saucepan from heat and add the flour and sugar. Stir with a wooden spoon until you create a smooth mixture. Return to the heat and continue to stir until the mixture detaches from the sides.

  

• Remove from heat and place the mixture in a bowl.

  Let it cool for a few minutes and add the eggs one by one, ensuring each egg is well incorporated before adding the next.

  Continue to mix until the choux pastry becomes thick and falls from the spoon.

  

• Line a baking sheet with parchment paper.

  Place the choux pastry in a pastry bag with a nozzle and form well-spaced balls.

  After filling a tray, slightly flatten the tips with the back of a spoon slightly moistened with water so your puffs take on a round shape.

  

• Preheat the oven to 392°F (200°C) static and place the puffs in the middle part.

  Let them cook at 392°F (200°C) without opening the oven for about 20/25 min.

  During this phase, you will see the puffs swell and brown.

  After 20/25 min, you can lower the temperature to 356°F (180°C) and continue baking for another 3/5 min.

  Times may vary depending on the size of the puffs and from oven to oven, monitor without opening the oven.

  Once removed from the oven, let them cool.

  

• Pour the milk into a saucepan, then bring it to a boil with the whole lemon zest, make sure to only get the yellow part.

  (I used lemon zest, but a vanilla bean or a tablespoon of vanilla extract works just fine too).

  In a separate saucepan, work the eggs with the sugar. (Whole eggs, both yolk and white).

  Then add the flour, mixing with a whisk to remove any lumps.

  (You can substitute the flour with cornstarch if desired).

  Dilute the mixture with a little milk poured gradually, taking care to avoid the lemon peel falling into the cream, using a sieve, once all the milk is added, return it to moderate heat.

  Return it to the heat and, stirring constantly, you’ll see the pastry cream thicken in seconds.

  Turn off the heat and cover the quick pastry cream with cling film placed in contact with it.

  Before using, it should be cooled very well.

  

• Transfer the pastry cream into a bowl and let it cool completely, it will take about an hour.

  (Cover with cling film, placing it in contact with the surface of the cream to prevent a skin from forming).

  “Wait for it to cool, then let it rest in the fridge”.

  

• The cream is nicely cold.

  Now whip the already sweetened cream in another bowl using an electric mixer.

  “Both the cream and the container must be very cold”.

  

• Fold the whipped cream into the pastry cream, a little at a time, mixing with a spatula from bottom to top to avoid deflating the mixture.

  

• Transfer the chantilly cream into a pastry bag with a smooth nozzle, then take the puffs and pierce the base using the tip of a knife.

  Fill the puffs and place them on a tray; once all filled, let them set in the refrigerator for 10 minutes.

  In the meantime, let’s prepare the chocolate glaze.

  

• In a high-sided saucepan, heat the milk with the sugar and cream.

  Bring to a boil, until the sugar dissolves.

  Remove from heat and add finely chopped dark chocolate. Stir with a hand whisk until you get a glossy, smooth glaze free of lumps!

  Wait for it to cool a little, stirring it occasionally.

  Dip the filled puffs in the chocolate ganache and place them on a serving plate in the classic pyramid shape.

  Finally, pour the remaining chocolate ganache over to cover everything.

  Leave in the fridge for at least an hour, decorate as desired with some dollops of whipped cream.

  You can add chocolate sprinkles and hearts as desired.

  What goodness!!!!

  

• Enjoy your meal.