A flawless profiterole starts with an airy, crisp shell consisting of flour, butter, eggs, and water.
For a rich, potent ganache filling, use premium dark chocolate (60–70% cocoa).
The richness of the chocolate is counterbalanced by the smooth, creamy texture of the heavy cream used to prepare the ganache.
When added to the ganache, butter improves its flavor and gives it a glossy sheen.
They are necessary for the choux pastry to rise because they produce the airy, hollow framework that holds the filling in place.
The ganache or pastry is slightly sweetened with sugar, which doesn't overshadow the chocolate flavor.
A hint of vanilla adds depth and perfume to the sweetness of the pastry and ganache.
A dash of salt enhances the sweetness and blends the taste profile of the pastry and ganache.