YIELD: serves 6

ACTIVE TIME: 25 minutes



  • 1/2 cup water
  • a pinch of salt
  • 1 cup flour 
  • 4 eggs 
  • 1 tsp. sugar
  • 1/2 cup milk
  • 1 stick butter(117 gr)

    For the cream

  • 1 packet creme patisserie
  • 1 1/2 cup milk 

    For the sauce

  • 1 cup sugar 
  • 1/2 cup cocoa powder 
  • 1/2 cup flour 
  • 4 cups milk 


    1. Preheat the oven to 390oF.
    2. Place parchment paper in a baking sheet.
    3. Put the butter, milk, water, sugar and salt in a saucepan and heat until butter is melted. Boil for 3 minutes.
    4. Remove from heat and add the flour. Mix with a spoon until everything is combined. 
    5. Let it cool for ten minutes.
    6. Add the eggs and beat until it becomes smooth. 
    7. Use a spoon and place golf-ball-sized dollops of the dough on the sheet. 
    8. Bake for 20 minutes.
    9. Let them cool and cut the small profiteroles in half. 
    10. Make the cream. Using an electric mixer, mix the creme patisserie and milk until it sets. Spoon the cream into the buns.
    11. Make the sauce. Place all the ingredients into a saucepan. Boil and stir well until everything is combined. Let the sauce cool. 
    12. Place the buns into a bowl. Spoon the sauce over the profiteroles. Decorate with some whipping cream and nuts.