Profiteroles with Chestnut Cream and Chocolate Sauce

**Make the Choux Pastry:** Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a saucepan, combine water, butter, sugar (if using), and salt. Bring to a boil over medium heat, stirring until butter is melted.

Remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry the dough slightly. This step is important for the pastry to puff up properly.

Transfer the dough to a mixing bowl and let it cool for a few minutes.

Gradually add the eggs, one at a time, beating well after each addition. The dough should be smooth, glossy, and have a thick, pipeable consistency. To test, lift the dough with a spoon. It should slowly fall off in a 'V' shape.

Transfer the dough to a piping bag fitted with a plain round tip (or use two spoons). Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving some space between each puff.

Bake for 20-25 minutes, or until golden brown and puffed up. **Do not open the oven door during baking!**

Turn off the oven and leave the puffs inside with the door slightly ajar for 5-10 minutes to dry out further. This will prevent them from collapsing.

Remove from the oven and let cool completely on a wire rack.

**Make the Chestnut Cream:** In a bowl, whip the cold heavy cream until stiff peaks form.

Gently fold in the chestnut puree and powdered sugar (if using) until well combined. Be careful not to overmix.

Transfer the chestnut cream to a piping bag fitted with a small round tip.

**Make the Chocolate Sauce:** In a small saucepan, heat the heavy cream over low heat until simmering.

Remove from heat and add the chopped chocolate. Let it sit for a minute to melt, then stir until smooth and glossy.

**Assemble the Profiteroles:** Use a small knife or skewer to make a small hole in the bottom of each choux pastry puff.

Pipe the chestnut cream into each puff until filled.

Arrange the filled profiteroles on a serving plate and drizzle generously with the chocolate sauce. Serve immediately or chill for later.

Dust with powdered sugar, if desired, for extra decoration.