Profiteroles with chocolate cream

Ingredients:

Profiteroles

• 6 tablespoons unsalted butter
• 1 tsp. granulated sugar
• 1/4 teaspoon fine salt
• 1 cup premium flour
• 4 large eggs + 1 yolk

Filling

• 1 cup diced strawberries or whole raspberries
• Chocolate Whipped Cream, recipe below

Chocolate whipped cream

• 2 cups chilled heavy cream
• 2 tablespoons powdered sugar
• 110 g semi-sweet chocolate, chopped
• Special equipment: a large pastry bag with a simple round tip

Preparation:

1. Bake profiteroles:
   
   In a medium saucepan, combine the butter, granulated sugar, salt, and 1 cup of water. Bring to a boil over medium heat. Remove from the heat and sift the flour directly into the saucepan. Stir with a wooden spoon. Return the saucepan to medium heat. Stir until the dough begins to pull away from the sides of the saucepan and becomes slightly shiny, about 3 minutes.
2. Transfer the dough to a medium bowl and stir with a wooden spoon until slightly cool, about 2-3 minutes. Add 3 eggs, one at a time, mixing thoroughly after each addition. Before adding the third egg, beat it in a small bowl. Add it by the tablespoonful to the dough until the dough is smooth and thick. If the dough becomes too soft, do not add the last egg completely.
3. Position the oven rack in the middle position and preheat the oven to 200°C. Line a baking sheet with parchment paper.
4. Fill a large pastry bag fitted with an open tip with the dough. Pipe 12 6-cm balls onto the prepared baking sheet, spacing them about 5 cm apart. Alternatively, use a large spoon to scoop out the dough. Smooth the top of each ball with a finger dipped in water to smooth it out. Whisk the egg yolk with a tablespoon of water and brush the top of the dough with the beaten yolk.
5. Bake on the middle rack of the oven for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking until golden brown and the profiteroles are light, airy, and crisp, about 30-35 minutes more. Let cool on a wire rack.
6. Assemble the profiteroles:
   
   Using a serrated knife, cut the profiteroles in half and set the tops aside. If the insides are very wet, shake out any excess batter and bake them in the oven at 175°C for 5 minutes. Let them cool completely before continuing to assemble.
7. Place 1 tablespoon of berries on the bottom halves of the profiteroles. Pipe or spoon about 1/3 cup of chocolate whipped cream on top. Top with the tops of the profiteroles. Refrigerate for up to 3 hours or serve immediately.
   
   
   Chocolate whipped cream:
   
   Whip the cream in a medium bowl with a mixer or whisk until soft peaks form. Sift the powdered sugar into the cream. Continue whipping until stiff but still soft peaks form. Set aside.
8. Place the chocolate in a clean, medium microwave-safe bowl. Melt in the microwave at 50% power in 30-second intervals until soft and warm. Stir until smooth. Alternatively, melt the chocolate in a double boiler.
9. Stir about 1/2 cup of whipped cream into the warm chocolate to lighten it. Add the chocolate mixture to the remaining whipped cream, stirring until fully incorporated. Store the whipped cream in a tightly sealed container until ready to use. It's best used the same day. Yield: about 4 cups.