Profiteroles

Method

1. Prepare the chocolate glaze: In a saucepan, combine 250 ml cream, 200 g chocolate, 60 g sugar, and 120 g milk. Heat over medium, stirring constantly until the chocolate is fully melted and the mixture is smooth and glossy. Remove from heat and let cool to room temperature.
2. Chill the 500 g cream for the filling and the mixing bowl in the freezer for 15 minutes.
3. Pour the chilled cream into the cold bowl and beat on medium-high speed. When it starts to thicken, add 20 g powdered sugar. Continue beating until stiff peaks form.
4. Transfer the whipped cream to a piping bag fitted with a round tip. Make a small hole in each choux bun and pipe cream inside until filled.
5. Place the filled choux on a tray and freeze for 30 minutes.
6. Once the glaze has cooled, dip each frozen choux into the glaze using a fork to coat completely. Let excess drip off.
7. Change the piping tip to a star tip. Pipe a small dollop of remaining whipped cream on top of each coated profiterole.
8. Freeze again for 30 minutes.
9. Serve cold.