Ingredients

For the choux pastry:
1/2 cup (120ml) water
1/2 cup (120ml) milk
1/2 cup (115g) unsalted butter
1/2 tsp salt
1 cup (125g) all-purpose flour
4 large eggs

For the Custard Filling:
2 cups (500ml) milk
4 egg yolks
1/2 cup (100g) sugar
1/4 cup (30g) cornstarch
1 tsp vanilla extract

For the Chocolate Sauce:
4oz (115g) dark chocolate
1/2 cup (120ml) heavy cream

Directions

Heat milk, water, butter, and salt. Stir in flour, then add eggs.

Pipe onto a baking sheet and bake at 400°F (200°C) for 20-25 minutes.

Whisk milk, egg yolks, sugar, and cornstarch. Cook until thickened.

Cut in half or pipe in custard.

Heat cream, pour over chocolate, and stir.

Pour over profiteroles and enjoy!