Profiteroles (Petit Choux) (approximately 30 pastries)
1 cup/125g. milk
1 cup/125g. water
1 sticks/110g.unsalted butter
1 pinch/5g kosher salt
1 teaspoon/10g. sugar
1 cup/140g all purpose flour
4 large/250g whole eggs
Powdered sugar
Egg wash
Warm slowly all ingredients (except flour and eggs) in large sauce pan. Once it is fully melted and mixture is beginning to simmer add flour to pan off the heat. Stir with wooden spoon until mixture becomes dry. Begin incorporating the eggs (one at a time) to the dough and mix well until incorporated.
Place dough in pastry bag and pipe 2 tbsp. dot onto baking sheet (coated with baking spray or with silpat or parchment paper). Brush egg wash then dust with powdered sugar and bake 15 minutes in 350F oven. Then 15 more minutes at 300F.
Chocolate Sauce
5 oz./150g. valhrona guanaja chocolate (dark bitter 70% cacao)
5 oz/150g. heavy cream
3 ½ oz./100g. whole milk
Make a nice ganache by warming milk and heavy cream and pouring over chocolate pieces in mixing bowl. Use immediately or store in fridge. Can be loosened back up in microwave.
