Profiteroles with chocolate and mascarpone cream

Ingredients

For the choux

• 200 ml still water
• 130 g butter
• 200 ml milk
• 30 ml sunflower oil
• 1/4 teaspoon salt
• 250 g plain flour
• 5 eggs

For the cream

• 200 g dark chocolate
• 200 g vegetable whipping cream
• 250 g mascarpone

For the glaze

• 100 g dark chocolate
• 50 ml cooking cream or vegetable whipping cream
• 50 g chocolate candies

Preparation

1. Put the water, butter, milk, oil and 1/4 teaspoon salt in a saucepan over low heat. Heat until they start to simmer, about 5 minutes. 2. Take the pan off the heat, add all the flour and stir vigorously with a whisk until smooth. 3. Let the mixture cool, then, using a mixer, add the 5 eggs one at a time. 4. Preheat the oven to 200°C and line two trays with baking paper. 5. Put the dough in a piping bag, then pipe the choux to the size you want, leaving space between them because they rise in the oven. 6. Bake the trays for 35-40 minutes, and halfway through reduce the temperature to 180°C. Do not open the oven while the choux are baking. 7. Take the choux out when they are golden and baked, then let them cool in the trays. 8. For the cream, melt 200 g dark chocolate with 100 g vegetable whipping cream in a small saucepan over low heat, about 3 minutes, until smooth. Let it cool, then put it in the fridge for at least 30 minutes. 9. Whip the other 100 g vegetable whipping cream, cold from the fridge. Fold in the melted and cooled chocolate, and at the end the mascarpone. You get a smooth, airy cream. 10. Put the cream in a piping bag with a long narrow nozzle. Make a hole at the base of each choux and fill them with cream. 11. Place the filled choux on the tray. Melt 100 g chocolate for the glaze with 50 ml cooking cream or vegetable whipping cream over low heat, about 2 minutes. Spoon a teaspoon of glaze over each profiterole, sprinkle with the chocolate candies and put the tray in the cold until serving.