Profiterole Cake

Let's start with the profiteroles. Pour water into a saucepan, add salt and butter, place over heat, and bring to a boil until the butter has completely melted.

Remove the pan from the heat, dump in all the flour at once, and stir vigorously with a spatula until the dough pulls away from the sides. Gather it into a ball and let it cool slightly.

Add the eggs one at a time, beating thoroughly with a mixer after each addition until you get a thick, smooth, pipeable dough.

Transfer the dough to a piping bag and pipe profiteroles onto a parchment-lined baking sheet, leaving 6–8 cm of space between them.

Preheat the oven to 180 °C (350 °F) and bake the profiteroles for 30 minutes, then remove and let cool.

For the filling, beat the softened butter thoroughly with a whisk, gradually adding both the boiled and regular condensed milk until smooth.

Bloom the gelatin in cold water for 30 minutes, then gently heat until dissolved and let cool to room temperature.

Whip the cold heavy cream with sugar until stiff peaks form, pour in the gelatin mixture in a thin stream, and whip again.

Line a cake pan with parchment paper and plastic wrap. Fill the profiteroles with the condensed milk cream, dip them in the whipped cream, and pack them tightly into the pan, sprinkling chocolate chips in between.

Pour the remaining whipped cream over the cake, sprinkle with more chocolate chips, and refrigerate for 2 hours or overnight.