A warm and yummy recipe for hot fudge drizzled cream puffs.
Preheat oven to 425 degrees F.
Place the milk, butter, sugar and salt in a heavy saucepan over medium high heat and bring to a boil, about 3 minutes. Remove from heat and, with a wooden spoon, quickly add the flour. Return to heat and stir constantly until the dough does not stick to the sides of the saucepan and forms a thick, smooth ball, about 1 to 2 minutes. Remove from heat. Add the eggs, one at a time, mixing constantly with a wooden spoon until smooth and thick.
Transfer the dough into a piping bag and pipe the dough onto a baking sheet covered with parchment paper, spacing them a couple of inches apart. Beat together 1 egg and water, and with a pastry brush gently brush the egg wash on the top of the dough. Flatten down the dough peaks to ensure you have nice rounded puffs. Sprinkle with the pistachios and sugar.
Bake for 15 minutes then reduce the oven temperature to 350 F. Bake for another 15 minutes or until the shells are golden and dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for another 15 minutes. Remove from oven and let cool on a wire rack.
For the hot fudge sauce. In a sauce pan on medium heat, melt the butter. Stir in thechocolatechips. Add the Sweetened Condensed Milk.Stir well to combine.
Split the pastry shells in half, fill the bottom half of the shells with whipped cream, and replace the top. Drizzle hot fudge sauce over the profiterole. Serve immediately.