Chocolate Profiteroles with Pastry Cream (Cream Puffs) - rich, creamy custard filling inside light, airy, crispy, perfectly baked choux pastry shells, and then drizzled with a luscious chocolate sauce on top.
Pipe 1 - 1 ½ inch round choux pastry mounds on to the baking sheet, with at least 1 inch space between each. (When piping choux pastry, keep the tip slightly embedded just under the surface of the piped choux pastry. This is to ensure the piped shape is as smooth as possible). Then gently flatten the pointy tip with a damp finger.
Transfer the piped choux pastry to the oven, and immediately lower the heat to 375°F. Bake in preheated oven for 30 - 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door at least until you have reached the 25 minute mark.
Remove from the oven, and prick each shell with a toothpick and let them cool down completely.
When the prepared choux pastry has been chilled, place the pastry cream in a piping bag with a bismarck filling tip, or round tip (about ½ cm). Keep it chilled until needed.
Place all the ingredients, except for the butter and bourbon, in a saucepan or microwave-safe bowl.
Heat over medium low heat (or over a double boiler). Stir and melt the chocolate to get a smooth, shiny sauce. This can be done in the microwave as well.
Use immediately. If it cools down too much, you can warm it up again in the microwave in 15 second intervals.
Cut an ‘x’ on the bottom of the choux pastry (see photos in the post). Pipe in the pastry cream (with a bismarck tip), until the pastry cases are almost full.
Place the profiteroles on a plate and keep in the fridge (covered) until ready to serve. The cases are best filled as close to serving time as possible, to prevent them from getting too soggy.
Dip them in the chocolate sauce or pour the warm chocolate sauce over the profiteroles just before serving.