Chocolate Profiteroles - cooking recipe

Ingredients

5 1/2 tbsp butter
1 cup all-purpose flour, sifted
4 None eggs, lightly beaten
None None Hot Fudge Sauce
5.25 oz dark chocolate
3/4 cup heavy cream
1/4 cup milk
1/4 cup brown sugar
1 tsp vanilla extract
1 1/4 cups heavy cream, to fill
2 tbsp powdered sugar, to fill
55 g brown sugar
1 tsp vanilla extract

Preparation

Preheat oven to 350\u00b0F. Lightly grease 2 baking trays.
In a medium saucepan, bring 1 cup water and butter just to a boil. Add flour and beat over medium heat for 1-2 mins, until mixture leaves sides of pan and forms a ball around spoon. Transfer to a bowl and beat to release steam. Let cool for 5 mins.
Gradually add eggs, 1 at a time, beating well after each addition, until mixture is smooth and glossy. (You may not need all eggs.) Transfer to a piping bag and pipe mounds onto prepared trays, leaving space for spreading. Bake for 10 mins. Reduce heat to 350\u00b0F and bake for 20 mins, until golden. Make a small slit in the side of each puff then return to oven to dry out for 5 mins. Let cool.
Meanwhile, to make the hot fudge sauce, combine dark chocolate, heavy cream, milk, sugar and vanilla over low heat, stirring, for 2-3 mins, until melted and smooth. Keep warm.
Whip heavy cream and powdered sugar to medium-stiff peaks. Split profiteroles in half and remove any uncooked dough. Fill with whipped cream. Serve with hot fudge sauce.