- Place the butter, water, sugar and salt in a saucepan.
- Separately sift the flour and cocoa.
- Bring the mass to a boil.
- As soon as it boils, add the flour mixture, and start brewing the pastry, stirring all the time with a spatula.
- The pastry should turn out homogeneous and glossy. No lumps should remain. Let the pastry cool.
- Then gradually add the eggs one at a time, and mix. * For the choux pastry, the number of eggs is determined not by the recipe, but by the consistency of the mass. You may need 4-6 eggs.
- It is necessary to obtain a consistency when the dough flows slowly from the spatula in a thick ribbon.
- Using a nozzle, pipe the profiteroles on a special mat or parchment, leaving a sufficient distance between them. Sprinkle them with powdered sugar.
- Bake the profiteroles in the oven preheated to 356F (180C) for 20 minutes; then reduce the temperature to 320F (160C), and bake for another 10-15 minutes. Do not open the oven!
- Let the profiteroles cool down.
- Melt the white chocolate in the microwave, and let it cool.
- Whip cold heavy cream, add melted chocolate, and mix thoroughly until smooth.
Stuff the profiteroles using a special nozzle, or by cutting off the top.
Let the dessert stabilize for several hours (better overnight).
Sprinkle the profiteroles with powdered sugar, and enjoy!