Espresso Profiteroles

Choux pastry is a twice-cooked pastry: the mixture is cooked on the stove initially, then it is baked to produce the final result. These little pastries are best eaten the day they are made as they soften quickly, especially after they have been filled with the pastry cream. Instead of icing sugar, a richer topping for the profiteroles would be achieved by swirling on some softened Chocolate Cream.