Chocolate-Glazed Cream Puffs (Print Version)

# Ingredients:

→ Profiterole Dough

01 - 60g unsalted European-style butter (82% fat), room temperature, in chunks
02 - 60g water
03 - 60g whole milk (3% fat)
04 - ¼ teaspoon salt
05 - 1 teaspoon granulated sugar
06 - 70g bread flour (13% protein content)
07 - 110g eggs (approximately 2 medium eggs), room temperature

→ Pastry Cream Filling

08 - 240g whole milk (3% fat)
09 - 50g granulated sugar
10 - 40g egg yolks (approximately 2 yolks)
11 - 12g corn starch
12 - 12g all-purpose flour
13 - 1 teaspoon vanilla extract
14 - 28g unsalted butter (82% fat), room temperature

→ Chocolate Ganache Glaze

15 - 170g high-quality semi-sweet chocolate (Callebaut or Lindt recommended)
16 - 77g heavy cream (36% fat)
17 - 15g unsalted butter (82% fat), room temperature

# Instructions:

01 - Sift the bread flour and set aside. In a saucepan, combine butter, water, milk, salt, and sugar. Heat over medium until simmering, but don't allow it to boil.
02 - Remove the saucepan from heat, then add all the flour at once. Stir vigorously with a rubber spatula until a smooth dough forms with no visible flour. Return to the heat and cook for 3-5 minutes, stirring constantly, until a thin skin forms on the bottom of the pan and some liquid evaporates.
03 - Transfer the dough to a stand mixer bowl. Using the paddle attachment, mix on low for about a minute to cool slightly. Gradually add the lightly whisked eggs, a little at a time, allowing each addition to fully incorporate before adding more. The dough should become glossy and pipeable in 2-3 minutes.
04 - The dough should fall off the paddle in a V shape without being runny. Exact egg amount may vary based on moisture loss during cooking and flour type, so adjust as needed.
05 - Transfer the dough to a pastry bag fitted with a 0.5-inch French star nozzle. Refrigerate for 1 hour for optimal results. After resting, pipe 16 evenly sized profiteroles onto a perforated baking mat or parchment-lined baking sheet, leaving space between each for expansion.
06 - Pipe at a 90° angle (holding the piping bag straight vertically) with even pressure. Smooth any pointed tips by tapping them lightly with a wet finger. Lightly dust with powdered sugar to prevent cracking. Freeze for at least one hour.
07 - Preheat the oven to 200°C (no fan). Place the frozen profiteroles in the oven, reduce temperature to 170°C (no fan), and bake for 30 minutes. Avoid opening the oven for the first 20 minutes. The profiteroles should be golden, puffed up, and not deflate at room temperature.
08 - Allow the profiteroles to cool completely on the baking mat at room temperature before filling and glazing.
09 - Whisk the sugar and egg yolks in a bowl for 1-2 minutes until fluffy. Add the cornstarch, flour, and vanilla, and mix until smooth.
10 - Heat the milk in a saucepan over medium heat until it begins to simmer (not boil). Gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the yolks. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens (about 1 minute after boiling).
11 - If the mixture has lumps, continue whisking until smooth. Remove from heat and strain if needed. Gradually add the softened butter in chunks, mixing until fully incorporated. Allow to cool completely before using, covering the surface with plastic wrap to prevent skin formation.
12 - Semi-melt the chocolate in the microwave. Meanwhile, heat the cream in a saucepan until it just begins to simmer. Pour the hot cream over the melted chocolate and stir until smooth, then mix in the butter. Set aside and allow the glaze to cool to about 30°C. It should have a smooth consistency—not too runny or thick—before use.
13 - Create a small hole on the bottom of each profiterole using a skewer or piping nozzle. Transfer the pastry cream to a piping bag fitted with a small round nozzle tip and pipe the cream into each profiterole until fully filled.
14 - Dip the tops of the filled profiteroles into the cooled chocolate glaze, ensuring an even coat. Gently tap to remove any excess glaze or clean up with your fingers. Let the glaze set in the refrigerator for 2-3 minutes for a glossy finish.
15 - Profiteroles are best enjoyed immediately after filling, as they lose their crispiness over time. Any leftovers can be stored in the refrigerator for up to a day.

# Notes:

01 - The profiterole dough (choux pastry) should have a V-shaped consistency when lifted with a paddle - this indicates the right texture for piping.
02 - Freezing the piped dough before baking helps create a more stable structure during baking.
03 - For optimal rise, avoid opening the oven during the first 20 minutes of baking.
04 - The chocolate ganache recipe makes enough to glaze all 16 profiteroles with extra for serving.

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