Profiteroles

These are surprisingly easy to make and look fancy!  From Food and Drink Winter 2000.

PASTRY
1 cup water
1 tbsp sugar
1/3 cup butter
1 cup all purpose flour
5 eggs

WHITE CHOCOLATE MOUSSE
1 1/4 cups whipping cream
8 oz (250g) white chocolate, chopped

CHOCOLATE GANACHE
3/4 cup whipping cream
8 oz (250g) semi sweet chocolate, chopped

1. Preheat oven to 450F.
2. Bring water, sugar and butter to a boil in a pot.  Turn off the heat but leave the pot on the stove and add flour.  Stir until no lumps remain.  Take the pot off the stove and beat in eggs with a wooden spoon one at a time.
3. Line a baking sheet with parchment paper.   Using a wet teaspoon or piping bag make balls about the size of a chocolate truffle.  They will double in size as they bake.  Bake for 15 to 20 minutes or until balls are a nice golden brown colour.  Cool.  The recipe will make about 60 profiteroles.  Freeze the ones you do not use for another occasion.
4. Bring the cream to a boil.  Take off heat and stir in the white chocolate until smooth.  Refrigerate until very cold.  With a whisk or electric beaters whisk mousse until it is thick.
5. Slice profiteroles in half or use a piping bag with a small tip and fill them with the white chocolate mousse.
6. To make ganache, bring cream to a boil and take off the heat.  Add semi sweet chocolate.  Stir until combined.
7. To serve:  Rewarm chocolate ganache gently.  Use as a fondue-like dip for the filled profiteroles or dip them into the warm ganache and allow to dry.  The profiteroles are small so about 6 per person is probably enough.

Makes about 60 profiteroles.