La MEILLEURE Recette de PROFITEROLES Maison | FACILES et délicieux | FrenchGourmet

Prepare the choux pastry by combining 50g of milk, 70g of water, and 50g of butter in a saucepan and heating until melted.

Add 2 pinches of sugar, 1 pinch of salt, and 75g of flour to the mixture, stirring until a dough forms.

Remove from heat and let cool slightly before adding 2 eggs, mixing until smooth.

Pipe the choux pastry into small rounds on a baking sheet and bake until golden.

For the pastry cream, heat 500g of milk and mix with 50g of Maizena and 85g of sugar in a bowl.

Add 4 egg yolks and a splash of vanilla extract, cooking until thickened.

Fill the baked choux with the pastry cream.

For the chocolate glaze, melt 50g of chocolate with 50g of cream until smooth and pour over the filled profiteroles.

Spice Level: