Cream Puffs Filled with (What Else?) Chocolate Cream

   

These are so much simpler than you are thinking so don't just click off until you really look.
Profiteroles, doesn't it sound fancy? It is a very easy batter, spooned onto sheet pans and baked, when opened it is hollow so fill it with loads of cream, custard, or chicken salad. What?! yes, the puff itself is not sweet, so it can host a variety of fillings, how about some pimiento cheese?
The finished photo is this recipe but doubled that gives you perspective on how large and how many it makes.
This is just before I dusted them with powdered sugar. A chocolate glaze is good too...

Ingredients:
1 cup water
1/2 cup butter (only the real thing)
1 cup flour, all purpose or white spelt
14 teaspoon salt
4 eggs
In a heavy sauce pan, bring the water and butter to a boil.

 Add flour and salt all at once and stir constantly until a smooth ball forms.

Remove from heat and add eggs one at a time, stirring well after each addition.

 Beat well. Preheat the oven to 400F.

Cover a baking sheet with foil or parchment paper. Spoon onto the baking sheet like drop cookies.
Bake at 400F. for 15minutes then reduce the temperature to 350F. and continue to bake for 30 minutes longer. They should be puffed and golden.

When completely cool, make the cream.
1 cup heavy whipping cream
1 teaspoon vanilla
2 tablespoons powdered sugar
If you want chocolate cream just add 1 tablespoon cocoa and 1 more tablespoons sugar. I used both vanilla and chocolate cream in these photos.
Beat until fluffy, if you over beat it will be butter so don't turn it on and walk away.
Fill pastry bag, if you have one, if not you can spoon it into the puffs.

 Snip off the end.

Cut off  the tops of each puff and set aside.

Pipe the cream into each puff and replace the top.

Now, before anyone walks into the kitchen, pop one in your mouth, it is your duty, as the cook, to taste test everything.

Wow!