Profiteroles (Cream Puffs)

Directions

For Rolls:

1. Preheat oven to 425°F.
2. In a saucepan, heat milk, butter, and salt over medium heat until scalded.
3. When the butter has melted, add all the flour at once.
4. Beat the mixture with a wooden spoon until the dough comes together.
5. Continue to cook, stirring constantly, over low heat for 2 minutes.
6. Place the mixture in the bowl of a food processor fitted with the steel blade.
7. Add the eggs and pulse until fully incorporated.
8. With a spoon, transfer the mixture to a pastry bag fitted with a large plain round tip.
9. Line a baking sheet with parchment.
10. Pipe the mixture in mounds 1½ inches wide and 1-inch high, making about 18 puffs.
11. With a wet finger, lightly press the swirl at the top of each puff flat.
12. Bake for 20 minutes, until lightly browned, then turn off the oven and allow to sit for 10 minutes, until the puffs produce a hollow sound when tapped on the bottom. (Making a small slit in the side of each puff allows the steam to escape.)
13. Set aside to cool.

For Chocolate Sauce:

14. In a bowl set over a pot of simmering water, place the cream and chocolate chips and stir until the chocolate just melts.
15. Stir in the honey and the coffee. Set aside.

For Filling:

16. Beat the heavy cream to soft peaks in a small bowl.
17. Stir in the powdered sugar and rosewater, if using, until the sugar has dissolved.

For Assembly:

18. Slice the rolls in half horizontally.
19. Place a dollop of filling on the bottom half of each roll and then replace the tops.
20. Drizzle each with warm chocolate sauce and serve immediately.