Profiteroles

Place in a saucepan a glass of water, a pinch of salt, a tablespoon of sugar and 80 g of butter, bring to a boil, then remove the Pan from heat and Add flour all at once, stirring.

Put the saucepan on the heat and cook the mixture, stirring vigorously with a wooden spoon, until you detach from the walls.

At this point, turn off the heat and stir the mixture eggs, one at a time.

Spread the dough on greased oven plate with the rest of the butter, forming many well spaced dollops among them with the help of a teaspoon.

Cook the cream puffs prepared in the oven (200 degrees) for 20 minutes, then turn off the oven and let them cool without opening the door.

When they are cold, gently soak off the soleplate, made a cut on the basis of each one and stuff them with cream, whipped and sweetened with icing sugar, using a syringe for desserts.

Chop the chocolate and put it in a saucepan, add three tablespoons of milk and let it dissolve sweet heat, so you get a cream with semi-fluid.

Soak the profiteroles, one at a time, and place them as in a dish, placing them in the dome.

At the end paid on advanced bignè cream, decorated the cake with some cream bow and let cool in refrigerator for at least two hours before serving.