Classic Profiteroles with Vanilla Chantilly and Chocolate Ganache

For the Choux Pastry

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring to a rolling boil over medium heat, stirring until butter is melted.
3. Remove from heat, add the sifted flour all at once, and stir vigorously with a wooden spoon until a dough ball forms and pulls away from the sides of the pan.
4. Return the saucepan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough slightly.
5. Transfer the dough to a large mixing bowl. Add eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick but fall slowly from the spoon.
6. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 1.5-inch mounds onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 20-25 minutes, or until puffed, golden brown, and firm. Turn off the oven, prop the door open slightly, and let the profiteroles dry out for another 5-10 minutes to prevent collapsing. Remove from oven and let cool completely on a wire rack.

For the Vanilla Chantilly Cream

1. In a large mixing bowl, combine cold heavy cream, powdered sugar, and scraped vanilla bean seeds (or vanilla extract).
2. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.
3. Transfer the Chantilly cream to a piping bag fitted with a small round tip.

For the Chocolate Ganache

1. Place chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, heat heavy cream and corn syrup (if using) until simmering gently. Pour the hot cream over the chopped chocolate.
3. Let stand for 5 minutes, then whisk until smooth and glossy. If lumps remain, gently heat over a double boiler or in short bursts in the microwave, stirring until smooth.

Assembly

1. Once the profiteroles are completely cool, make a small hole in the bottom of each profiterole using a knife or the tip of your piping bag.
2. Pipe the vanilla Chantilly cream into each profiterole until full.
3. Arrange the filled profiteroles on a serving platter. Drizzle generously with the warm chocolate ganache immediately before serving.