Ingredients
Choux
250 ml of water
125 g butter
125 g of wheat flour
¼ tsp salt
4 eggs
Filling
450 ml cream
1 tablespoon sugar
½ teaspoon vanilla extract
Glaze
75 g chocolate
Preparation
Preheat the oven to 230 C / Gas mark 8. A baking sheet with parchment paper.
Boil water in a medium saucepan. Add the butter, melt stirring and bring to a boil. Flour and salt pour at once into the pot and stir vigorously until a large ball formed from the dough.
Remove from heat and add the eggs one by one. After each addition, stir well until the dough is smooth.
Give each one heaping tablespoon of dough at a distance of 7 cm on the prepared baking sheet.
Bake for 15 minutes in the preheated oven. Reduce temperature to 160 C / Gas mark 3 and bake another 25 minutes until the puffs are golden brown. Take, cut from the oven and remove the soft dough from the center. Switch off the oven and put the wind bag 20 minutes to dry again in the oven.
Let cool completely on a wire rack.
The whipped cream with a hand mixer to beat until stiff, stir in vanilla and sugar. Cream puffs filled with whipped cream. Melt chocolate in the microwave or in a water bath and the profiteroles drizzled with it. Serve immediately.
