Chocolate Covered Strawberry Profiteroles

1. 1

   Preheat oven to 425? F. Line a large baking sheet with parchment paper or baking mat.

2. 2

   For the filling, place evaporated milk and vanilla in a medium metal bowl. Put both the bowl and beaters/whisk in the freezer for 30 minutes.

3. 3

   In a medium saucepan, combine 1 cup milk, butter and salt and bring to a boil. Reduce the heat, add the flour and stir vigorously with a wooden spoon. Cook until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a medium mixing bowl and allow to cool for a few minutes. Using an electric mixer, add eggs, one at a time, incorporating each egg before adding the next one. Add in the ginger and cinnamon.

4. 4

   Spoon or pipe mixture onto the baking sheet, forming a 4? x 2? log shape. Be sure to leave at least 2 inches in between each of the logs. Gently run a fork dipped in water along each top, to ensure even rising. Bake for 20 minutes, rotating the pan halfway through the baking time. Turn off the oven and leave the profiteroles in the oven for an additional 10 minutes, or until they sound hollow when you tap on them. Cool on a wire rack.

5. 5

   In the meantime, stir together strawberries and 2 tablespoons powdered sugar in a small bowl and set aside. Combine cream cheese, remaining powdered sugar and lemon zest in a small bowl and mix well. Remove evaporated milk from freezer and whip until soft peaks form. Fold the whipped milk into the filling and place both in the refrigerator.

6. 6

   Place the chocolate in a medium sized heatproof bowl and set aside. Heat the remaining 3/4 cup milk in a medium sauce pan (or microwave) until boiling. Remove from heat and pour over chocolate. Allow to stand for a few minutes without stirring. Stir gently (to prevent air from getting into the ganache) with a spoon or whisk until smooth.

7. 7

   To serve, cut each profiterole in half horizontally and fill with cream cheese mixture and strawberries on bottom half. Cover with top half and drizzle chocolate ganache over the whole thing. Dust with additional powdered sugar, if desired, for the prettiness factor.

* Per serving · 4 servings · Values may vary.