Profiteroles with cream filling and rich chocolate sauce

I cannot speak French nor can pronounce the name correctly but that doesn't stop this dessert becoming one of my favourite. I used to buy them from local bakery but never really had enough filling plus chocolate topping not very rich.. Not their faults tho, it's  just me who love rich chocolate taste and loads of cream filling :) .. So I make them myself to suit my taste buds.. Remember taking them to share with some friends and one of my friend, Timothy really do love them, he ate three in one go!.. good on ya, mate!..

Ingredients

For Choux pastry

1 cup plain flour, sifted

1 cup water

80g butter

2 tsp sugar

A pinch of salt

4 eggs

For whipping cream filling

250ml thicken cream (double cream)

2 tsp caster sugar

1tsp vanilla extract 

For chocolate sauce

120g dark baking chocolate

2tbs sugar

2tbs butter

80ml thicken cream (double cream)

Methods

Preheat oven at 220 c

Combine water and butter in a saucepan, bring to just boil. Remove from heat.

In another bowl, mix together.. flour, salt and sugar..then add the dry mixture into the butter mixture.

Over medium heat, stir until the mixture forms a dough and not sticking on the sides of saucepan. Remove from heat & let it cool for 5 mins.

Beat one egg at the time, stir in each egg until dough mixture is smooth, after all the eggs, the dough should be smooth and shiny.

Spray 12 holes non stick muffin tray with cooking spray, spoon the dough into 12 holes evenly..I use muffin tray but you can use lined baking tray with baking paper. 

Place in the oven and lower the heat to 190 c and cook for 30 mins until become puffing and golden brown.. Each ball should feel light & hollow.

Remove the tray from the oven, let it cool down.

If the doughs are still not dried enough, slit a small hole go each ball to release steam and return it to the oven for few minutes (oven is still warm) to dry out the pastry.

In another bowl, whisk the cream until stiff peaks, beat in the vanilla extract and sugar until peak form. Don't over beat the cream or it will become lumpy butter like.

In a small saucepan over low heat, melt butter and chocolate together, then mix the cream and sugar in, stir until the sauce is thick and smooth.

Cut pastry balls in half horizontal, fill each of them with whipping cream, them close them back together into ball shape. Top each filled pastry ball with chocolate sauce..serve immediately.