Profiteroles

Ingredients

• Pâte à Choux
• 125ml water
• 100ml whole milk
• 100g unsalted butter
• 150g bread flour
• 4 eggs, large, room temperature
• Salt, fine
• Crème Pâtissière
• 250ml whole milk
• 4 egg yolks
• 50g caster sugar
• 25g cornstarch
• 1 vanilla pod, split, seeds scraped
• 20g unsalted butter
• Dark Chocolate Glaze
• 100g dark chocolate 70% cocoa
• 50ml heavy cream
• 25g unsalted butter

Method

1. 1
   Bring water, milk, butter and salt to rolling boil; remove from heat, fold in flour until glossy dough forms.
2. 2
   Incorporate eggs one at a time, beating vigorously until batter is smooth and pipeable.
3. 3
   Pipe 2cm mounds onto parchment-lined baking sheet; bake at 200°C for 25 minutes until puffed and golden, cool on rack.
4. 4
   Whisk egg yolks with caster sugar until pale; sift cornstarch over and whisk in. Heat milk with vanilla pod and seeds to just below boil; temper yolks by whisking in hot milk slowly.
5. 5
   Return mixture to saucepan, cook over medium heat stirring constantly for 3 minutes until thick and glossy; finish with butter, cool completely.
6. 6
   Slice each profiterole horizontally, pipe crème pâtissière into cavity using pastry bag, replace top.
7. 7
   Melt dark chocolate with cream and butter over bain-marie; dip profiterole tops into warm glaze, set on parchment to set.