It was at a wedding of an uncle around 10 years ago that I first got to eat profiteroles/cream puffs. They were small balls of pate a choux, a tad bigger than quail eggs, filled with cold pastry cream, served in glasses and topped with a warm chocolate sauce. They've been my favorite dessert to eat and make ever since!
You can imagine my happiness when in pastry school, our final exam for level 2 was to make cream puffs. But to be technically proper, we had to top our cream puffs with dry caramel (I personally prefer the round cream puffs than elongated eclairs but the chocolate ganache than dry caramel, but I wasn't boss). This was the bummer part. Caramel tastes great but making it and dipping cream puffs in it hurriedly to be able to churn out 10 cream puffs in an hour has its consequence: I 2nd-degree-burned my thumb. Nevertheless, I still love profiteroles and dry caramel aside, making them is quite easy!---
I make this recipe whenever I'm out of heavy cream. I make chocolate pastry cream instead and dust the profiteroles with powdered sugar. I adapted it from the recipe I got from school.
CHOCOLATE PROFITEROLES
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