A post by Coconut Cup

Ingredients

• Water, 125 g
• Whole milk, 125 g
• Unsalted butter, 100 g, cubed
• Granulated sugar, 5 g
• Fine salt, 2 g
• All-purpose flour, 150 g
• Large eggs, about 200 g without shells, beaten
• Heavy cream, 300 g, cold
• Powdered sugar, 25 g
• Vanilla extract, 5 g
• Dark chocolate, 120 g, finely chopped
• Heavy cream for chocolate sauce, 100 g
• Neutral oil, 5 g
• Chocolate sprinkles, 15 g

Let’s make it

1. Heat the oven to 200°C (180°C fan). Line a baking sheet with parchment. In a medium saucepan, bring the water, milk, butter, sugar, and salt to a boil.
2. Take the pan off the heat and add the flour all at once. Stir vigorously until no dry flour remains. Return to medium-low heat and cook, stirring, for 2–3 minutes until the dough forms a smooth ball and leaves a thin film on the pan. Transfer to a bowl and cool for 8–10 minutes.
3. Beat in the egg gradually, mixing well after each addition. Stop when the dough is glossy and falls from a spatula in a thick V shape; you may not need all the egg. Transfer to a piping bag or use two teaspoons to portion small, round mounds about 3 cm wide, spaced apart on the sheet. Smooth pointed tops with a damp fingertip.
4. Bake for 10 minutes without opening the oven, then reduce the temperature to 180°C (160°C fan) and bake for another 15–20 minutes, until well risen and deep golden. Pierce each puff at the base with a small knife to release steam, return them to the switched-off oven with the door ajar for 10 minutes, then cool completely on a rack.
5. Whip the cold cream with the powdered sugar and vanilla to medium-firm peaks. Transfer to a piping bag fitted with a small plain tip. Make a small opening at the base of each cooled puff and fill until it feels heavier; keep the filling chilled while you work.
6. For the sauce, warm the 100 g cream until steaming but not boiling. Pour it over the chopped chocolate, wait 2 minutes, then stir until smooth. Stir in the oil for a glossy, pourable finish; if it thickens, warm it gently.
7. Arrange the filled puffs in a 20 cm serving dish. Drizzle generously with the chocolate sauce and scatter the sprinkles over the top. Serve soon after assembling for the crispest shells.

Kitchen notes

This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result. Contains wheat, eggs, and dairy; chocolate may contain soy. Keep filled profiteroles covered in the refrigerator and eat within 24 hours; unfilled shells can be stored airtight at room temperature for 1 day or frozen for up to 1 month.

Recipe in development · not kitchen-tested.