Perfect Profiteroles

One of the most important reasons people get into the baking & pastry arts is to master the craft of making some of the world’s most beloved desserts. This is certainly true with profiteroles – often called cream puffs in the United States.

What you need for the pastry:
4 medium eggs
pinch salt
pinch sugar
9 oz. water
3½ oz butter
4½ oz flour

Sauce:
3½ oz dark chocolate
3 tbsp golden syrup
½ of an orange, juiced

Pistachio cream:
10 oz heavy cream, chilled
2½ oz pistachios, shelled
powdered sugar for garnish

What to do:
Grab a heavy pan and bring the water to a boil. Add in the butter and wait until it melts. Mix the flour, sugar and salt in a sieve. When the water mixture reaches a rolling boil, add the flour mixture directly into the pan. As the dough begins to thicken, continuously beat with a wooden spoon.

Add the eggs one at a time along with the dough after it has cooled. Preheat oven to 400 degrees Fahrenheit. Grab a cookie sheet and sprinkle with water. Fill a piping bag with the dough, create small buns and bake for 20 to 25 minutes. Remove and cool.

Turn the buns over and pierce a hole at the bottom. Break the chocolate into a bowl over a pan of simmering water. Add the golden syrup and orange juice and melt together. Grab another bowl and whisk the cream until it forms soft peaks. Fold in the pistachios and powdered sugar to desired taste. Take a clean piping bag with the cream and fill the cooled buns. Drizzle with the chocolate sauce and serve.