Irresistible, don’t you think?!

And easy to make, I can assure. I used Termomix, because every time I have to do a pastry or a sauce, they become perfect!

Choux pastry

150 g water
80 g butter
1 pinch Salt
2 teaspoons sugar
120 g Flour
3 eggs 

Chocolate Ganache
200 g dark chocolate
200 g cream
1 tablespoon of butter 

Choux pastry
Place water, butter, salt and sugar in the cup and heat 5 min, 100 ° C, speed 1.
Add the flour and mix 20 sec, speed 4. Remove the cup from the base and let it cool for about 10 minutes.
Preheat the oven to 200 ° C. Line an oven tray with parchment paper and set aside.
Place the cup on the base, mix at level 5 and add the beaten eggs.
Then mix another 30 sec, speed 5.

Remove the dough into a pastry bag and in the tray make small piles leaving a space between each one. 

Bake at 200 ° C for about 20-25 minutes or until golden brown. Turn the oven off and let it cool in the oven with the door open, about 10 minutes. Remove the tray from the oven and let it cool.  Carefully cut the profiteroles and fill with chantilly or pastry cream and cover with chocolate ganache.

Chocolate Ganache
Place the cream in the cup and program 3 min, 70ºC, speed 3.
Break the chocolate and put it in the cup,  wait a little to soften and then set it 2 min. 37ºC, speed 4.
Place the butter and set a few seconds at the same speed and temperature.

Some other ideas for the filling or topping?
Share it please! ☺️