Step‑by‑Step Instructions

• In a medium saucepan over medium heat, combine 1 cup of water, ½ cup butter, 1 tablespoon sugar, and ½ teaspoon salt. Stir gently until the butter melts and the mixture starts to bubble, about 5 minutes. Once boiling, swiftly add 1 cup of all-purpose flour, stirring vigorously until the dough forms a smooth ball that pulls away from the pan sides.
• Transfer the warm dough to a mixing bowl and let it cool for about 5 minutes. Next, beat in 4 large eggs, one at a time, using a hand mixer or wooden spoon. Mix until the dough becomes thick, smooth, and glossy, taking about 3-5 minutes to incorporate each egg fully.
• Line a baking tray with parchment paper for easy removal. Using a piping bag or two spoons, scoop tablespoon-sized mounds of dough and place them evenly spaced on the prepared tray. Preheat the oven to 425°F (220°C).
• Bake for 20-25 minutes, until the profiteroles are puffed and golden brown. Resist the urge to open the oven door.
• Remove the tray from the oven and let the profiteroles cool slightly. Using a skewer, carefully pierce the side of each puff to release steam.
• In a chilled bowl, combine 1 cup heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract. Whip the mixture on high speed until stiff peaks form, about 3-5 minutes.
• Fit a piping bag with a narrow tip and fill it with the whipped cream. Insert the tip into the bottom of each cooled profiterole and squeeze to fill until you feel resistance.
• In a small saucepan, heat ½ cup of butter and 1 cup of chocolate chips over low heat, stirring constantly until melted and smooth.
• To serve, place the filled profiteroles on a serving plate and drizzle the warm chocolate sauce generously over each one.