Chocolate Profiteroles with Rich Chocolate-Cream Filling

In a saucepan, combine the butter, water, sugar, and salt. Sift the flour and cocoa powder together in a separate bowl. Bring the liquid mixture to a boil.

Once boiling, add the flour mixture all at once and stir constantly with a spatula to cook the dough.

The dough should become smooth and glossy, with no lumps remaining. Let the dough cool down.

Next, beat in the eggs one at a time, mixing until the dough slowly falls from the spatula in a thick ribbon.

Using a piping tip, pipe the profiteroles onto a baking mat or parchment paper, leaving enough space between them, and dust with powdered sugar.

Place the profiteroles in an oven preheated to 180°C (350°F) for 20 minutes, then lower the temperature to 160°C (320°F) and bake for another 10-15 minutes without opening the oven door.

For the filling, melt the white chocolate in the microwave in short bursts and let it cool.

Whip the cold heavy cream, fold in the melted chocolate, and mix thoroughly until smooth.