Delicate spheres crafted from choux pastry emerge through the baking process. Gently extruded to a size akin to a walnut, these spheres undergo a final touch of a lustrous coating, derived from a mixture of beaten egg and milk. Subsequently, they are placed in a preheated oven set at 425°F for approximately 15 to 20 minutes. Once the profiteroles have attained their desired golden hue, a puncture is made on their side or the puffs are delicately split open. This incision serves as an entry point for a delectable filling, ranging from velvety ice cream and luscious pastry cream to airy whipped cream. To enhance the gastronomic experience, these profiteroles are best savored alongside a lavish drizzle of a rich, dark chocolate sauce.