1-Preparing the Choux Pastry: Start by combining 250 ml water and 90 g cubed butter in a saucepan, bringing it to a boil, then remove from heat. In a separate bowl, sift together 150 g plain flour, a pinch of salt, and 2 tsp sugar before adding it all at once to the hot mixture. Stir over medium heat until the dough forms and pulls away from the pan sides, then cool for 5 minutes to avoid cooking the eggs too soon the dough should be smooth and elastic, not runny.

2-Preparing the Choux Pastry: Beat in 3 to 4 large eggs one at a time until you get a glossy, elastic dough; add that extra half egg if it needs it. Pipe rounds about 2.5 inches in diameter on your lined tray, spacing them 2 inches apart. Bake at 220°C for 10 minutes, then reduce to 190°C (375°F) and bake another 10-15 minutes until golden and puffed. Make a small slit in the base of each to release steam, then return to the oven briefly to dry inside for extra tips, check out a choux pastry guide that dives into the basics.

3-Making the Custard Cream Filling: While the pastry bakes, warm 250 ml milk, 175 ml heavy cream, and 2 tsp vanilla flavoring over medium heat without letting it boil. In another bowl, whisk 75 g caster sugar and 3 egg yolks until pale, then mix in 50 g flour. Gradually whisk this into the milk mixture over medium heat until it thickens, then cool and refrigerate until it’s chilled and thickened but still easy to pipe.

4-Assembling and Adding Chocolate Sauce: Once everything is ready, lift the tops of the puffs and spoon or pipe 1-2 teaspoons of custard inside. For the chocolate sauce, melt 113 g dark semi-sweet baking chocolate and 2 tbsp butter over low heat, then stir in 65 ml thickened cream and 2 tbsp sugar until smooth and thick. Top your profiteroles with the warm sauce and serve right away. This method takes about 30 minutes to prepare and 30 minutes to cook, making it a quick win for any occasion.