Delicious Chocolate Cream Profiterole Cake

In a saucepan, combine water, unsalted butter, and a pinch of salt. Heat the mixture until the butter has melted and small bubbles begin to appear, ensuring it does not reach a boil.

Next, add all-purpose flour to the mixture and stir vigorously for 3-4 minutes. Remove from heat and let the dough cool slightly.

In a separate bowl, crack the eggs and whisk them together. Gradually incorporate the eggs into the dough, mixing with a spatula until well combined. The resulting dough should be thick and should barely drip off the spatula.

In a heatproof bowl, melt the milk chocolate until smooth. Once melted, slowly pour in the heavy cream and whisk until the mixture is uniform and creamy.

Cover the chocolate cream with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Chill in the refrigerator for 3-4 hours or overnight.

Once chilled, whisk the cream for another 3-4 minutes until it reaches a light, fluffy consistency. The cream is now ready to use.

Start with very cold heavy cream and whip it in a mixing bowl with powdered sugar until soft peaks form.

Next, gently fold in the sour cream, being careful not to deflate the whipped cream. Mix until the frosting is smooth and combined.

To assemble, start by filling each profiterole with the chocolate cream. Then, dip them into the sour cream frosting and place them in a cake ring.

You can layer them with additional frosting between layers. Once assembled, refrigerate the cake for at least 3 hours to set.

Before serving, decorate the top with melted chocolate and chopped walnuts. Your delicious chocolate cream profiterole cake is now ready to enjoy!