Delicious Profiteroles with Cream Filling Recipe

In a saucepan, heat 250 milliliters of milk, 5 grams of salt, 10 grams of sugar, and 120 grams of butter until it comes to a rolling boil. Make sure to stir constantly to prevent burning.

Once boiling, add 145 grams of flour and stir vigorously over low heat. The mixture will begin to form a dough. Keep stirring until it pulls away from the sides of the pan.

Remove from heat and let it cool until the dough reaches around 55-60°C (130-140°F). Gradually incorporate 185-200 grams of eggs, mixing until the dough is smooth and falls from a spatula in a triangular shape.

Let the dough rest for 2-3 hours at room temperature.

Using a piping bag with a round tip, pipe the dough into silicone molds shaped like half-spheres with a diameter of 3-5 centimeters (1-2 inches). You can also pipe them directly onto a baking sheet lined with parchment paper.

Once piped, freeze the profiteroles until they are solid. This will help them maintain their shape while baking.

Preheat your oven to 170°C (340°F). Arrange the frozen profiteroles on a baking tray, spacing them evenly.

Bake the profiteroles for 20-30 minutes, or until they are puffed and golden brown. The exact baking time will depend on the size of your profiteroles.

While the profiteroles are baking, prepare the cream filling by whipping 200 milliliters of heavy cream and 40 grams of powdered sugar until you reach stiff peaks. This can be done using a hand mixer or stand mixer.

Once the profiteroles have cooled, carefully fill each one with the prepared cream using a piping bag fitted with a small round tip (6-8 centimeters in length).

You can dust the filled profiteroles with powdered sugar or drizzle with melted chocolate for an extra touch. Serve and enjoy your delicious treats!