Mini Cream Cheese Profiteroles

PREPARATION

• 1
  Heat the milk, add the butter, a pinch of salt, then, stirring continuously, add the flour and mix until lump-free. It's ready when the dough separates from the sides of the pot. Continue stirring for another 2-3 minutes, then remove from the heat and let it cool for a few minutes so the dough isn't too hot when you add the eggs.
• 2
  Once slightly cooled, using an electric whisk, beat in the eggs one by one, mixing thoroughly after each egg, then spoon the dough into greased and floured muffin tins.
• 3
  Many people pipe the dough onto a baking sheet lined with parchment paper, but baking in muffin tins is a foolproof method, ensuring the dough won't spread and will have a nice shape, so this is recommended for those who want to play it safe.
• 4
  Bake the profiteroles in a preheated oven at 190 degrees Celsius, on a convection setting, for 18-20 minutes. It's important not to open the oven door during baking to prevent the dough from collapsing, and to place a heat-resistant bowl of water at the bottom of the oven to create steam during baking.
• 5
  While the dough is baking, mix the cream; it's nothing fancy, just combine the ingredients with a fork.
• 6
  Cut off the tops of the baked and cooled profiteroles, fill them with the cream, replace their 'hats', and sprinkle with powdered sugar or drizzle with melted chocolate to taste.

PREPARATION TIME

• 1
  30 minutes + baking time