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1
Position racks in top and bottom thirds of oven and preheat ot 400F Line two large baking sheets weith parchment papaert or lightly buttered.
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2
In a medium saucepan, toast almonds over medium heat, stirring constantly, for about 2 minutes or until golden and fragrant.
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3
Transfer to a bowl; set aside.
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4
In same saucepan, combine water, butter, sugar and salt; bring to a boil over hight heat.
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5
Remove from heat and add flour and toasted almonds.
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6
With a wooden spoon, stir vigorously until a ball of dough forms and comes away from the sides of the pan.
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7
Return to medium heat; cook, stirring constantly, for 1 minute.
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8
Remove from heat and let cool, stirring occasionally, for 5-10 minutes or until steam subsides.
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9
Add 1 of the eggs at a time, beating until the dough is smooth, paste-like and slightly shiny.
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10
Drop by tablespoonful onto prepared baking sheets at least 2-inches apart to make about 24 profiteroles.
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11
With moistened fingers, smooth surface.
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12
Bake in top and bottom third of oven, rotating pans halfway for about 20 minutes or until puffed and golden and they sound hollow when tapped on the bottom.
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13
Turn off oven.
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14
Remove baking sheets from oven; with the tip of a paring knife, poke a slit in the side of each profiterole.
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15
Return to oven; let stand for 15 minutes.
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16
Transfer to wire racks to cool completely.
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17
(Profiteroles can be stored in a cookie tin at room temperature for up to 2 days).
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18
FILLING: In a small saucepan, heat cream over medium heat until steaming.
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19
In a bowl, whisk sugar with cornstarch; whisk in eggs until blended.
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20
gradually whisk hot cream into egg mixture in thin, steady stream.
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21
Return to saucepan.
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22
Cook over medium-low, whisking constantly for 3-8 mintues or until thick.
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23
Stir in chocolate and vanilla until melted.
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24
Transfer to a cool bowl; place plastic wrap directly on the surface and refrigerate until chilled, 1-2 hours or for up to 2 days.
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25
CHOCOLATE DRIZZLE: In a heatproof bowl set over a saucepan of simmering water, melt chocolate and cream, stirring until smooth; keep warm.
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26
TO SERVE: Cut profiteroles in half crosswise, almost but not all the way through.
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27
Spoon about 1 tablespoons filling into each profiterole, sprinkle with toasted almonds and cover with profiterole top.
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28
Place three on each serving plate, drizzle with warm chocolate mixture and sprinkle with more almonds.
