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Profiteroles with Chocolate Cream puff

What happens on weekends? By now you have to understand ... He is like cooking (or rather, takes the guise of extra time on the weekend to let me cook what he wants). This morning it was the turn of his favorite dessert: profiteroles!

You can buy ready-made cream puffs, but your loved one will have flat-spotted Giuli here is the recipe for the perfect pseudo puffs.
to fill about 60 cream puffs with custard cream are 3DL lquida and 2 heaping tablespoons of powdered sugar.
For the chocolate sauce, take 200g of good dark chocolate, 1 / 2 cup of milk and a knob of butter.

Whip the cream (it is important that it is very cold) and add the sieved icing sugar, stirring very gently from top to bottom.
Pour into pastry syringe and being careful not to break the puffs, pierce the bottom so as to fill them with cream.
Place them in a pyramid in a serving dish and store in the fridge by covering with aluminum foil.

Now prepare the sauce by melting chocolate in a double boiler with milk chocolate. Remove from heat and add a knob of butter to make it nice and smooth and shiny.
If it turns out too thick you can add a bit 'of milk and if you want a sauce with a more delicate taste and light, you can mix it gently and let it cool a bit 'of lightly sweetened whipped cream.
Let slip the chocolate cream puff on covering them almost completely.
Set aside and cool completely before serving, perhaps with tufts of whipped cream.