Discover the art of creating delicious profiteroles with this step-by-step recipe! Indulge in these heavenly, cream-filled choux pastries that are perfect for any occasion. I am no expert baker, but I will try and share some secrets to achieving that light, crisp shell, and rich, velvety filling. Satisfy your sweet tooth with this classic French dessert, and impress friends and family alike. Don't forget to like, share, and subscribe for more delicious recipes!

Ingredients:

For the pastry:

230g water

115g unsalted butter

Pinch of salt

115g strong bread flour

225g eggs (4-5 large eggs)

For the filling:

500ml double cream

70g icing sugar

10g vanilla extract

For the sauce:

200g 70% dark chocolate

30g unsalted butter

3 tbsp clear honey

125ml whole milk

Method:

1. Preheat your oven to 200°C and line a baking tray with parchment paper or lightly grease it and dust it with flour.

2. In a saucepan, combine water, butter, and salt, and heat it over medium heat until the butter has melted.

3. Add the bread flour to the saucepan and stir it vigorously with a wooden spoon until it forms a smooth and thick paste.

4. Remove the saucepan from heat and allow the mixture to cool for a couple of minutes before adding the eggs.

5. Crack the eggs into a separate bowl and beat them well. Add the eggs to the paste mixture, one at a time, and stir vigorously until the eggs are fully incorporated.

6. Check the consistency of the dough with the "V" test, where you allow the dough to fall off a spoon and it should leave a "V" shape drooping down off the spoon. If the dough doesn't fall off easily, add more eggs to your mixture and mix it again until it passes the "V" test.

7. Transfer the dough to a piping bag fitted with a round nozzle and pipe out rounds onto the prepared baking tray, using the round cookie cutter marks as a guide.

8. Dip your finger in water and press down any peaks in the dough to prevent them from burning.

9. Bake the profiteroles in the preheated oven for about 20 minutes or until golden brown, turning the tray halfway through if your oven cooks unevenly.

10. After baking, pierce the bottom of each profiterole with a small knife to release any steam, which will help them to keep their shape.

11. Whip the double cream with icing sugar and vanilla extract until stiff peaks form.

12. Melt the chocolate, butter, and honey together in a bowl set over a pan of simmering water. Once melted, remove from the heat and stir in the milk until fully combined.

13. Once the profiteroles have cooled, fill them with the whipped cream using a piping bag fitted with a round nozzle.

14. To make the chocolate glaze, place the profiteroles on one side, the chocolate sauce in the middle, and a wire rack over a baking tray on the other side. Flip the profiteroles upside down and dunk them halfway into the chocolate sauce, twisting as you pull them out.

15. Set the glazed profiteroles aside to cool and set up completely before serving. Store any leftover profiteroles in the fridge for up to 3 days or freeze the shells without any filling or chocolate if you need to store them for a longer time.