Caramel and chocolate profiteroles

2_17306 CARAMEL PROFITEROLES and chocolate INGREDIENTS for 4 PEOPLE 10 tablespoons of cornstarch, 4 eggs, 2 tablespoons full of flour, 100 g of butter, 10 tablespoons milk, 10 tablespoons of water, a pinch of salt.

In a saucepan, mix the milk, water, butter and salt and put everything to heat up to boiling.

Meanwhile, stir the cornstarch with flour and sift the mixture.

When the liquid in the pot begins to boil, add at once the two flours, stirring vigorously with a wooden spoon.

Remove from heat and continue stirring until dough is smooth.

Add eggs, one at a time, stirring to mix well before adding the next.

When you have incorporated all 4 eggs, the dough should be smooth and glossy, but thick enough.

In a casserole dish that is baked, previously greased with butter, place small dollops of dough with the help of a pastry pocket and bake for 20 minutes at 160ø.

Pull out the oven the beignets, stuff them lightly and it is advisable with pastry cream, whipped cream, or other type of cream at your leisure.

Meanwhile, prepare the caramel sauce: heat a little water with the sugar and a drop of lemon juice until it is golden.

Wet half of this caramel cream puffs and the other half with the melted chocolate and serve.