Profiteroles Recipe

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium-sized saucepan, bring the water and butter to a boil over medium heat.

Once the butter has melted, remove the saucepan from the heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Return the saucepan to low heat, and cook the dough for an additional minute, stirring constantly.

Remove the saucepan from the heat and let the dough cool for a few minutes.

Add the eggs, one at a time, beating well after each addition until the dough is smooth and shiny.

Transfer the dough to a piping bag fitted with a large round tip.

Pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 20-25 minutes, or until the profiteroles are puffed up and golden brown.

Remove from the oven and let them cool completely on a wire rack.

Once cooled, slice the profiteroles in half and fill them with whipped cream.

Drizzle with chocolate sauce and serve immediately.