White Chocolate Profiteroles

1. 1

   Preheat oven to 425u00b0F. Grease 2 baking trays.

2. 2

   Combine butter and 1/2 cup water over medium heat until butter melts and mixture comes to a boil. Add flour and cocoa powder. Cook for 1 min, or until mixture pulls away from the sides of the pan and forms a ball. Transfer to mixer and let cool slightly. Gradually beat in eggs, 1 at a time, until mixture becomes glossy. Transfer to a piping bag fitted with a plain tip. Pipe small mounds onto prepared trays, about 2 inches apart. Bake for 8 mins.

3. 3

   Lower heat to 350u00b0F. Bake profiteroles for 10 mins more, or until puffed and crisp. Cut a small slit in the side of each profiterole to let steam escape. Let stand in oven with door ajar for 5 mins. Let cool completely.

4. 4

   Meanwhile, to make the filling, combine chocolate and cream over low heat, stirring, until chocolate melts and mixture is smooth. Chill for 20 mins, stirring, or until just set. Whip cooled filling for 30 seconds, or until light and fluffy. Transfer to a piping bag. Pipe into slits to fill.

5. 5

   Dust profiteroles with powdered sugar. Serve with strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.