Cream Filled Profiteroles

Ingredients:

1 cup water
2 tbsp milk
50 g butter
1/2 tsp salt
2 tbsp sugar
1 cup all-purpose flour (Tipo O)
3 eggs
1 tsp baking powder

Whipped Cream Filling:

200 mL whip cream
1/4 cups icing sugar
1 teaspoon vanilla extract

Chocolate Topping:

1/3 cup whip cream
100 g semisweet chocolate

Method:

Preheat oven to 210 °C.

Grease a cookie sheet.

Heat water, milk, butter, salt and sugar to boil in saucepan.

Pour in flour and stir vigorously over low heat about 1 minutes or until mixture forms a ball.

Remove from heat and let it cool for 5 minutes.

Beat in eggs, one at a time, until smooth and shiny.

Let cool to room temperature and stir in baking powder thoroughly.

Using decorating bag with large round tube, squeeze 2 inch rounds batter onto prepared baking sheet.

Bake for 15 minutes at 210°C (Do not open oven door during first 15 minutes baking).

Then turn oven down to 180°C and bake for further 15 to 20 minutes or until puffed and golden brown.

Remove from the oven, immediately make a small hole or slit in under each puff to allow the steam to escape to prevents the puffs from collapsing.

Let cool on a large wire cooling rack and pull out any filaments of soft dough.

Using decorating bag with small round tube, fill puffs with whipped cream mixture and ice with chocolate topping or any other favorite dessert topping.

Freeze 2 hours or until dessert is firm.

To Make Whipping Cream Filling:

Begin with thoroughly chilled cream and beater.

Whip the cream on medium speed until slightly thickens.

Add-in sugar and vanilla extract or any flavoring and continue whipping the cream until soft peaks formed (The peak should bend over at the top of the whisk).

To Make Chocolate Topping:

Melt chocolate over double boiler.

Remove from heat.

Add-in whipping cream and mix the mixture until evenly combined.