For the Profiterol Pyramid, put water, butter and salt in a pot. Whisk in the flour. Stir the mixture with a wooden spoon until it forms a uniform dough that separates from the bottom of the pot.
Let the dough cool in a bowl. When the mixture is cold, beat the eggs into the dough, one at a time, using a dough hook. Use a piping bag to pipe the mixture as a profiterole (approx. 2×2 cm) onto a baking tray lined with baking paper.
Preheat oven to 190°-200°C / hot air and bake for 18 minutes until golden brown. For the filling, whip Créme Double or whipped cream with sugar and vanilla sugar until fluffy.
When the profiteroles have cooled, pipe the filling into them with a piping bag, through the thinnest part. For the pyramid, melt the couverture and dip half of a Profiterol at a time and “stick” the chocolate side onto a plate to form a Profiterol pyramid.
Preparation Tip:
Set aside some of the melted chocolate coating and pour some liquid chocolate over the Profiterol Pyramid before serving.
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