Preheat oven to 375 degrees F (190 degrees C).
Into a pot, add
Salted Butter (1/2 cup)
Water (1 cup)
. Bring to a light boil.
All-Purpose Flour (1 cup)
. Lower heat to medium. Cook for 2-3 minutes, stirring constantly.
Into the bowl of a stand mixer fitted with a paddle attachment, add the batter. Mix on medium speed for 1 minute.
one at a time, beating for about 30 seconds in between each.
Scoop 2 tablespoons of the batter out at a time. Space them evenly across a baking tray lined with parchment paper. You should be able to make about 20 balls.
Into a small mixing bowl, add
Milk (1 tsp)
. Beat until well-combined. Brush the dough balls with the egg wash.
Bake for 25-30 minutes. Do not open the oven early!
Into the bowl of a stand mixer, add
Peanut Butter (1 1/2 cups)
Milk (1/2 cup)
Vanilla Extract (1 Tbsp)
. Mix to combine.
Powdered Confectioners Sugar (1 1/2 cups)
. Mix until well-combined, adding more milk if needed. Set in the fridge to chill until ready to use.
Into a saucepan over medium heat, add
Heavy Cream (1/4 cup)
and bring to a near-boil.
Pour cream over
Dark Chocolate (1/2 cup)
. Let sit for a few seconds, then mix until melted and smooth.
Cut each profiterole in half. Place a dollop of the peanut butter mixture in the middle, then press the two sides back together. Drizzle with chocolate ganache.