Choux Pastry (profiterole pastry balls):
• 100g / 7 tbsp unsalted butter
• 1 cup water
• 1 cup flour , plain / all purpose
• 4 large eggs 55 – 60g / 2 oz each (weight with shell), at room temperature
• Pinch of salt
Filling Options (choose one):
• Vanilla custard (Creme Patissiere) (below)
• Ice cream (Note 1)
• Whipped cream (Note 2)
Thick Custard Filling (Creme Patissiere):
• 4 egg yolks (Note 5 for using leftover whites)
• 1/4 cup white sugar , caster / superfine
• 3 1/2 tbsp cornflour / cornstarch
• 2 1/3 cups milk , full fat best
• 1/4 cup extra white sugar , caster / superfine
• 1 tsp vanilla bean paste (or extract or essence)
Chocolate Sauce (Note 3):
• 250g / 8 oz dark chocolate (or US semi-sweet)
• 1 cup cream
