Profiterols

Pâte à Choux

1 cup water

8 Tb butter

1 pinch salt

1 cup flour

1 cup eggs (about 5 large eggs)

Preheat oven to 425 degrees F.

Boil water, butter, and salt. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a ½ inch round tip. Pipe immediately into 4 inch lengths, 2 inches apart onto parchment lined sheet pans. Cook for 20 minutes, then turn the oven down to 350 degrees F and bake for 10 to 15 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

Ganache

1 c cream

12 oz semisweet chocolate, chopped (or chips)

Bring cream to a simmer and pour over chopped chocolate. Stir until smooth. Flavor as desired. Refrigerate until firm. Can be remelted and used as a sauce.

Whipped Cream

1Tbsp sugar

1 cup heavy cream, chilled

1/4 tsp vanilla extract, optional

Combine the cream and sugar and extract if using in a chilled mixing bowl. Whip on high speed just until soft peaks form. Do not over whip.