1-Boil 250 ml (1 cup) water and 90 g (6 tbsp) cubed butter in a saucepan.

2-Remove from heat and mix in 150 g (1 cup) sifted plain flour, a pinch of salt, and 2 tsp sugar until the dough forms and pulls away from the pan.

3-Cool the dough for 5 minutes, then beat in 3 to 4 large eggs one at a time until it’s smooth and elastic. Add an extra egg if needed for the right consistency.

4-Pipe the dough into 2-inch balls on the prepared sheet and smooth the tips with a wet finger.

5-Bake for 10 minutes at 220°C, then reduce heat to 190°C (375°F) and bake for another 10-15 minutes until golden and puffed. Slit the bases to release steam and return to the oven briefly to dry.

6-Warm 250 ml (1 cup) milk, 175 ml (3/4 cup) heavy cream, and 2 tsp vanilla flavoring over medium heat without boiling.

7-Whisk 75 g (1/3 cup) caster sugar and 3 egg yolks until pale, then add 50 g (1/3 cup) flour and mix well.

8-Gradually whisk the egg mixture into the warm milk, stirring until thickened. Chill in the fridge and thin with cream or milk if too thick. Fill the puffs with 1-2 teaspoons of custard.

9-Melt 113 g (3/4 cup) dark baking chocolate and 2 tbsp butter over low heat.

10-Stir in 65 ml (1/4 cup) thickened cream and 2 tbsp sugar until smooth and thick.

11-Serve by pouring over the filled profiteroles. For eggs health benefits, learn more from this reliable source.