Ingredients for the Pâte Sucrée Dough (sweet pastry dough):
75 grams (2,6 oz) unsalted butter, at room temperature
65 grams (2,3 oz) powder sugar
A pinch if salt
1 small egg
1/4 tea spoon vanilla extract
160 grams (5,5 oz) all-purpose flour
Ingredients for the choux (makes 25 profiteroles):
150 ml. water
60 grams (2,1 oz) butter
1 table spoon white sugar
80 grams (2,8 oz) plain flour
A pinch of salt
2 medium eggs, beaten
Ingredients for the white chocolate chestnut mousse:
240 grams (8,5 oz) white chocolate
200 ml. (7 fl oz) heavy whipping cream
300 grams (10, 5 oz) chestnut puree
To make the dough:
Beat butter, sugar and a pinch of salt with your electric mixer until light and fluffy. Add the egg and vanilla and beat for another minute. Add flour and stir with a rubber spatula until a dough is formed. Remove dough from the bowl and knead with your hands for a minute or so to form a ball.
Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 2 hours (or overnight).
To make profiteroles:
Preheat your oven to 200 C fan-forced.
Add water, sugar and butter into a medium sized saucepan and bring to the boil on medium high heat.
Add the flour into the saucepan all at once and start beating with a wooden spoon until the batter thickens and begins to pull away from sides of the pan.
Remove from the heat and transfer to a clean bowl. Let is cool a bit, 3-4 minutes, then add the eggs one at a time, mixing until batter is completely smooth.
Put the batter into a piping bag and set aide.
Assemble and bake profiteroles:
Remove pastry dough from the fridge, remove plastic wrap and place over a large piece of baking paper. Put another piece of baking paper over the dough and roll to 1/8th of an inch (3 mm) thickness.
Put the rolled dough in the freezer for about 10 minutes to firm up again.
Using a round cookie cutter (just a bit bigger than the size of piped profiteroles) cut out enough rings for all profiteroles.
Now, line a baking tray with parchment paper and pipe choux into medium size round balls, as you leave room between the profiteroles. Gently place pastry rings on top of the profiteroles pressing gently just enough to stick to each other. Don’t press too hard.
Immediately transfer the tray into the oven and cook profiteroles for about 20 minutes on 200 C. Decrease the temperature to 180C and cook for another 20 minutes.
Leave the door of the oven ajar and cook for another 10 minutes.
Turn off the oven and take profiteroles out to cool completely.
On the inside profiteroles should be dry, if the batter inside is still moist, bake for another few minutes.
To make the chocolate chestnut mousse:
Add chocolate and cream in a medium saucepan. Heat until cream is hot. Right before boiling, remove from stove and stir until chocolate melts. Let mixture cools completely, then whip up with an electric mixer until fluffy.
Add chestnut puree to the chocolate mixture and stir with a rubber spatula until you have a fine, light mousse. Transfer to a piping bag and set aside until needed.
To assemble profiteroles: cut profiteroles in half, fill in with the chocolate chestnut mousse and serve immediately.