Profiteroles with white chocolate hazelnut sauce

Put the milk and half the sugar in a saucepan over medium heat to get hot.

Whisk the remaining sugar, salt, egg yolks, cornstarch and heavy whipping cream until smooth.

Pour the steaming milk into the eggs while mixing to raise their temperature so they do not scramble, then return everything to the pot.

Whisk over the heat until it boils and thickens; it thickens very quickly, so do not step away.

Off the heat, whisk in the vanilla extract and unsalted butter, transfer to a bowl, press parchment or plastic wrap on the surface, cool to room temperature and refrigerate.

In a small saucepan cook water, cut-up butter, salt and granulated sugar until the mixture boils and most of the butter has melted.

Add the flour and mix with a wooden spatula to a dough; keep it on the heat to toast off the floury taste until it thickens, releases from the sides and leaves a layer on the pot.

Put the dough in the mixer with the whisk attachment and mix to cool it, then add the eggs one at a time on high speed until each is incorporated; the paste should be neither thinner nor thicker than shown.

Pipe rounds about one to one and a half inches tall onto parchment-lined baking trays, then dip a finger in water and smooth the tips so they do not burn.

Bake at 400F for 20 minutes, swap the trays top to bottom and bake another 15 minutes.

Turn the oven off and prop the door with oven mitts; ten minutes later open the door fully so they cool slowly and do not go soggy or deflate.

Cool at room temperature; optionally poke holes in the bottoms with a knife for filling.

Melt semi-sweet chocolate in the microwave in 30 second increments, drizzle it over parchment on a tray and freeze until hard to make shards.

Melt the white chocolate over a double boiler or in the microwave in 30 second increments, being careful not to burn it.

Whisk the hazelnut butter and vanilla extract into the melted white chocolate until smooth; warm it before pouring, and thin with vegetable oil or more white chocolate if wanted.

Pipe the chilled pastry cream into the cooled puffs until the cream starts to come out.

Plate, drizzle with the white chocolate hazelnut sauce and add shards of the semi-sweet chocolate; toasted chopped hazelnuts or cut-up Kinder Bueno bars optional.