Cream Puffs with Chocolate Sauce and Whipped Cream (French Profitéroles)

A French treat.  Tiny donuts filled with cream and covered in chocolate sauce!

Profiteroles:
1 cup water
6 Tbsp. butter
pinch sea salt
1 Tbsp. raw sugar
1 cup flour, unbleached
4 eggs

Whipped Cream:
1 Tbsp. unflavored gelatin
1 Tbsp. cold water
1 cup cold heavy or whipping cream
3 Tbsp. raw sugar

Chocolate Sauce:
½ cup sugar
1 Tbsp. cocoa
2½ tsp. cornstarch
½ cup water
2 Tbsp. butter
½ Tbsp. pure vanilla
pinch of Maldon sea salt (optional)

Profiteroles:  Put the water, butter, salt, and sugar in a saucepan. Bring to a boil. Take the saucepan off of the heat. Add the flour. Beat until everything comes together. Put back on the heat and beat vigorously until everything is off the sides of the pan. The dough will lump together and there will be a film on the bottom of the pan.

Put the mixture into the bowl of a mixer or a large bowl. Beat until it breaks up a little. Add eggs one at a time. It might seem like it is not going to come back together, but keep mixing, it will.Transfer the batter into a piping bag.

Line a baking sheet with parchment paper. Pipe drops onto the baking sheet. Moisten your finger with water to smooth out the peaks. You can brush them with egg wash if you are so inclined so they are shiny when they are baked.

Bake in a preheated 425°F oven for 15-20 minutes. They will be golden brown and puffed.

Whipped Cream:  In the bowl of a mixer, beat the cream until it gets thick and starts to form peaks. Gradually make your way to high speed. Gradually add sugar and gelatin.

Chocolate Sauce:  In a saucepan, whisk together the sugar, cornstarch, and cocoa. Add the water. Bring the mixture to a boil over medium-high heat. Let it come to a bubble. Whisk in the butter. Add vanilla, and a pinch of sea salt. Pour into a gravy boat.

Assembly:  Slice the puffs in half and fill with whipped cream, drizzle them with chocolate sauce.

Bon Appetit!