Profiterole Recipe

Prepare oven and piping

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Fit a pastry bag with a 1/2–3/4 inch round tip or prepare to use a spoon for mounding.

Make the panade: In a medium saucepan over medium heat combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tsp granulated sugar, and 1/2 tsp salt. Bring just to a boil, stirring so butter melts.

Off the heat, add 1 cup sifted flour all at once. Stir vigorously with a wooden spoon until mixture comes together into a smooth ball and a thin film forms on the bottom of the pan (about 1–2 minutes) to cook the flour. Return to low heat and stir 30 seconds more to dry slightly.

Transfer dough to a bowl or stand mixer. Let cool 3–5 minutes so it’s warm but not hot. Add the eggs one at a time, beating well after each addition (by hand or with paddle) until the dough is glossy and smooth and just holds a soft peak. You may not need all 4 eggs; stop when dough is pipeable and heavy ribbons fall slowly off the spatula.

Pipe or spoon 1.5-inch rounds (or desired size) onto prepared sheets spaced 1.5–2 inches apart. Optionally brush lightly with egg wash for shine.

Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) without opening the door. Bake an additional 20–25 minutes until puffed and deep golden brown and the shells feel very dry. If they collapse, return to oven with door ajar to dry for 5–10 minutes.

Cool: Remove to a rack and cool completely. To help steam escape and prevent sogginess, poke a small hole in the side or base of each puff once cool enough to handle.

Infuse milk: In a medium saucepan, combine 2 cups whole milk and the scraped seeds and pod of 1 vanilla bean (or 1 tsp extract). Heat over medium until just simmering; remove from heat and let sit 10 minutes if using a pod to infuse flavor, then remove pod.

Whisk yolks and sugar: In a bowl whisk 4 egg yolks with 3/4 cup granulated sugar until pale and slightly thickened. Whisk in 1/4 cup cornstarch until smooth and there are no lumps.

Temper and thicken: Slowly pour about one-quarter of the hot milk into the yolk mixture while whisking constantly to temper. Then return the tempered yolk mixture to the remaining milk in the saucepan, whisking to combine. Cook over medium heat, whisking constantly until the mixture thickens and comes to a full boil (about 1–2 minutes after boiling). Boil gently 30–60 seconds while whisking to fully activate starch.

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.

Add chocolate and butter: While still hot, stir in 6 oz finely chopped milk chocolate until melted and smooth, then stir in 3 tbs cubed unsalted butter until fully incorporated and glossy.

Chill: Cover pastry cream with plastic pressed directly onto surface to prevent a skin. Chill until fully cold, at least 2 hours. Before using, beat briefly to loosen and make pipeable; transfer to a piping bag fitted with a small round tip.

Place 4 oz chopped 70% dark chocolate in a heatproof bowl.

Heat 1/2 cup heavy cream in a small saucepan until steaming and just simmering. Pour hot cream over the chopped chocolate and let sit 30–45 seconds, then stir gently until smooth and glossy. Stir in 1 tbsp unsalted butter, 1 tsp light corn syrup (or honey), and 1/8 tsp fine sea salt. Keep warm or reheat gently before assembly.

Toast (optional): If hazelnuts still have skins, toast 1 cup hazelnuts in a 350°F (175°C) oven for 8–10 minutes, then rub in a towel to remove loose skins. Let cool slightly.

Make caramel: In a medium skillet or heavy saucepan combine 1/2 cup granulated sugar and 1 tbsp water. Cook over medium heat without stirring (you can gently swirl the pan) until the syrup turns a deep amber (watch carefully — sugar can burn).

Add nuts: Immediately stir in the toasted hazelnuts to coat with caramel, then spread the nuts on a piece of parchment or a silicone mat to cool and harden. Sprinkle with 1/4 tsp fine sea salt while still warm. Once set, chop coarsely for garnish.

Fill the puffs: Using a small round tip or a sharp small knife, make a hole in the base of each cooled choux. Pipe the chilled milk chocolate pastry cream into each shell until filled but not overstuffed (you should feel slight resistance).

Plate and sauce: Arrange filled profiteroles on a serving plate or platter. Spoon warm bitter chocolate sauce over the top of the profiteroles — either drizzled individually or poured over a mound to create a glossy coating.

Garnish: Scatter chopped caramelized hazelnuts over the sauced profiteroles for crunch and a salty-sweet contrast. Optionally dust lightly with powdered sugar and add a few whole hazelnuts for decoration.

Serve: Serve immediately while the sauce is warm and the shells remain crisp. If you must hold them, keep sauce separate and assemble within 1 hour to preserve crispness.