Profiteroles al cioccolato

The profiteroles draws its origins from the Renaissance, Catherine de Medici, upon her marriage to Henry II of France, and later became a queen, she brought with her from her native land (Tuscany) all the recipes for food, one of the its chefs, some Popelini, created in 1540 for the choux pastry (for cream puffs), which became very popular in France (like many other recipes of Italian origin), and with it the profiteroles, the fame of this sweet spread, however, after the seventeenth century, a period in which it developed the true art of pastry.

The term derives from the profiteroles diminutive of the French word profit, (ie profit, gain), and is constituted by a preparation consisting of a series of small puffs which form a single sweet chocolate.
In England the profiteroles is a very popular sweet which is prepared with cream filling, cream or ice cream, covered with hot chocolate, in France is a sweet essential in a wedding feast, where it is presented as a croquembouche, ie a pyramid of cream puffs fillings and caramel.

Ingredients

Water (250ml)
Butter (100g)
Salt
Sugar (100g)
Flour (150g)
Eggs (4)
Chocolate (200g)
Milk (200ml)
Cream (300ml)

Elaboration

In a thick-bottomed saucepan, bring to boil the water, butter and salt. Remove the saucepan from the heat and add the flour and sugar. Stir with a wooden spoon to create an homogeneous  composite. Put back on the heat and continue to stir until the mixture comes off the walls.

Remove from heat, let cool a few minutes and add the eggs one at a time doing well incorporate each egg before adding the next. Continue stirring until the choux pastry does not become full-bodied, and n fall from the spoon when shaken.

Line a baking sheet with paper forno. Put the choux pastry into a piping bag with a plain nozzle and roll into balls well spaced. Bake the puffs in the preheated oven and bake at 200 degrees for about 20 minutes.

Let cool the cream puffs qindi drill a hole with a knife on their surface. Whip the cream and put it in the piping bag. Fill the cream puffs inserting in the nozzle of the piping bag into the hole in the cream just practiced.

Now prepare the chocolate glaze. Melt the chocolate and butter in a saucepan. Just melted, add the milk and sugar and stir and cook over low heat for about 5 minutes. Let cool the frosting, place the cream puffs from time to time in the chocolate icing. Arrange the chocolate profiteroles on a plate.

Decorate the chocolate profiteroles with the remaining cream.
Keep the profiteroles in the fridge until ready to serve