Profiteroles with caramel filling in chocolate glaze. I have long dreamed of making them myself, and finally the result, I share the recipe with you. And by the way, do not be afraid of choux pastry! I used to be bad at such pastry, but this recipe turned out wonderful!

Dough:

-75 g flour

-120 g milk

-20 g sugar

-50 g butter

-120 g eggs

Cream:

-125 g boiled condensed milk (dulce de leche, or caramel)

-200 g cream cheese

Glaze:

-100 g chocolate

- a couple of spoons of milk

-1 tbsp oil

Beat eggs lightly. Heat milk, salt, sugar with butter until butter melts. Let it boil, remove from heat and add flour.  Mix well, return to the fire and stir with a spatula, drying the dough, for two minutes. Remove from heat, leave for 10 minutes to cool slightly. Then gradually add eggs, whipping. Whip for 5 minutes. The dough should be smooth and shiny. Cover with cling film and leave at room temperature for half an hour.

Fill a pastry bag with dough and make small balls at some distance from each other. Bake for 30 minutes at 180 C.

Cool down.

Whip the cream. Make holes in the bottoms of the profiteroles and fill with cream. Put in cold for an hour.

Melt the chocolate with milk, add the butter and dip the profiteroles into it. I also sprinkled with nuts.