Step-by-Step Instructions

1. 1.Prepare the Choux Base

   Pour 250ml of water into a pot. Add 100g of butter to the water. Bring the mixture to a boil over medium heat.

2. 2.Add Flour and Stir

   Once the water and butter mixture boils, quickly add 140g of plain flour. Beat vigorously with a spatula until a smooth dough forms and pulls away from the sides of the pot. Continue stirring continuously for 30 seconds to dry out the dough.

3. 3.Cool the Dough

   Remove the pot from the heat and leave the batter to cool for 5-10 minutes.

4. 4.Incorporate Eggs

   Gradually add 4 eggs, one at a time, to the cooled dough. Beat well with a spatula after each addition until the batter is silky smooth and forms a thick, glossy consistency.

5. 5.Pipe the Choux Pastry

   Scoop the choux pastry dough into a large piping bag fitted with a large plain nozzle. On a baking sheet lined with parchment paper, pipe small balls of dough, approximately the size of small walnuts. Leave a little space between each ball as they will expand during baking.

6. 6.Bake the Choux Pastry

   Bake the choux pastry in a preheated oven at 180°C (fan-assisted) for 30 minutes, or until they are puffed up, crisp, and golden brown. It is crucial not to open the oven door during baking to prevent the choux from collapsing.

7. 7.Prepare the Cream Filling Base

   In a clean bowl, add 100g of Philadelphia cheese, 30g of vanillin sugar, and 40g of icing sugar. Combine these ingredients well with a spatula until smooth.

8. 8.Add White Chocolate and Whip

   Pour 150g of melted and cooled white chocolate into the cream cheese mixture. Using an electric mixer, whip the mixture until it becomes fluffy and well combined.

9. 9.Add Heavy Cream and Whip

   Add 250ml of heavy whip cream to the bowl. Continue to whisk with the electric mixer until the cream thickens and increases significantly in volume, forming a stable, pipeable consistency.

10. 10.Fill Piping Bag with Cream

    Transfer the prepared white chocolate cream filling into a piping bag fitted with a small plain nozzle.

11. 11.Fill the Profiteroles

    Using a wooden skewer or a small knife, make a small hole in the underside of each baked choux pastry ball. Carefully pipe the white chocolate cream into each ball until it is filled.

12. 12.Chill and Serve

    Arrange the filled profiteroles on a serving plate. Refrigerate them before serving to allow the cream to set. Just before serving, drizzle generously with warm chocolate sauce.