Perfect profiteroles

Perfect profiteroles
Choux pastry:
•100 g butter (82%)
•250 ml water
•150 g sifted flour
•A pinch of salt
•3 g baking powder
•4-5 eggs (total weight without shells 230 g)
•a pinch of vanilla
Cream:
•100 g soft butter
•1 l boiled condensed milk
Glaze:
90 g milk chocolate
50 g cream or milk

Bring the butter and water to a boil (but do not boil❗️), add the flour, baking powder, salt, and knead the dough vigorously.
The dough should form a ball.
Then cool to room temperature (test with your finger to make sure it is pleasantly warm, not hot❗️)
and only then add the eggs one at a time and knead the dough thoroughly after each egg (at this stage, add the vanilla).
The dough should be neither runny nor thick (the golden mean).
Transfer to a pastry bag (use any shaped nozzle you like, I use a closed star) and pipe the profiteroles onto silicone parchment paper.
Place in an oven preheated to 200°C and bake.
10 min - 200°C (they will rise nicely)
25 min - 180°C (they will turn golden brown)
10 min - 160°C (nothing changes, the dough just cooks through)
MOST IMPORTANT ‼️
Do not open the oven during baking ❌
Once the profiteroles are ready, gently open the oven door, leaving a small gap, and allow to cool.
Make a small hole in each one and fill with the cream of your choice (custard, meringue, cream cheese, condensed milk + butter, cream). The dough is also suitable for savory fillings (very tasty (Philadelphia + red fish)).
This recipe makes 47 pieces.
If that's too many for you, divide into 2 and make half portions 🤗
Bon appetit🤗