Turkish Profiteroles

• Salt1/4 teaspoon salt
• Egg yolk1 egg yolk
• Cornstarch2 tablespoons cornstarch
• Milk720ml whole milk
• Vanilla1 teaspoon vanilla extract
• Cocoa2 tablespoons unsweetened cocoa powder
• Sugar200g granulated sugar
• Water240ml water
• Butter113g unsalted butter
• Egg4 large eggs
• Flour150g all-purpose flour
• Cream200ml heavy cream

How to Make It

• 1

  For the Choux Pastry (Pate à Choux): In a 2-liter saucepan, combine 1 cup (240ml) water, 1/2 cup (113g) butter, 1 teaspoon sugar, and 1/4 teaspoon salt. Bring to a rolling boil over medium-high heat.

• 2

  Remove from heat, immediately add 1 cup (125g) all-purpose flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to low heat for 1 minute, continuing to stir to dry out the dough slightly.

• 3

  Transfer the dough to a mixing bowl and let it cool for 5 minutes. Gradually beat in 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, glossy, and hold its shape.

• 4

  Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Pipe or spoon small (2-3 cm) mounds of choux pastry onto the sheet, leaving 2-3 cm between each. Bake for 20-25 minutes until golden brown and puffed. Do not open the oven door during baking!

• 5

  For the Pastry Cream (Crème Pâtissière): In a saucepan, whisk together 2 cups (480ml) milk, 1/2 cup (100g) sugar, 2 tablespoons flour, 2 tablespoons cornstarch, and 1 egg yolk. Cook over medium heat, whisking constantly, until the cream thickens significantly and comes to a gentle boil. Remove from heat, stir in 1 teaspoon vanilla extract, and let cool completely, covered with plastic wrap touching the surface to prevent a skin from forming.

• 6

  For the Chocolate Sauce: In a small saucepan, combine 1 cup (240ml) milk, 1/2 cup (100g) sugar, 2 tablespoons cocoa powder, and 1 tablespoon flour. Whisk until smooth. Cook over medium heat, stirring constantly, until the sauce thickens and glistens, about 5-7 minutes. Remove from heat and let cool slightly.

• 7

  Once cooled, whip 200 ml cold heavy cream to stiff peaks and gently fold it into the cooled pastry cream. Carefully make a small hole at the bottom of each choux puff and fill them generously with the vanilla pastry cream using a piping bag or spoon.

• 8

  Arrange the filled profiteroles on a serving plate or in individual bowls. Drizzle them lavishly with the warm chocolate sauce, ensuring every puff is coated. Serve immediately and enjoy the delightful combination!