Preheat oven to 350 degrees F.
In a sauce pan, put the butter, sugar, water, and salt over medium heat.
Once mixture is boiling, add flour and stir with a spatula. This will soon turn into a paste.
Cook this over medium heat for 1-2 minutes. You are trying to cook out the raw flour taste.
Transfer to mixing bowl fitted with a paddle attachment. Turn on medium.
Add eggs, one at a time until thoroughly combined. At this point the dough should be
really elastic and sticky.
Remove from mixer and scoop into a piping bag fitted with a large flat tip.
On a sheet tray fitted with a silpat, pipe mounds about the size of a half dollar. Space them about 2 inches apart.
Bake for 60 minutes, or until profiteroles look golden brown, and have a hard shell.
Cool before filling.
To make the peanut butter filling:Use a mixing bowl with a paddle attachment, or hand mixer. On medium to high speed, cream the cream cheese and peanut butter together. Scrape down the sides when needed. Slowly pour in sugar until combined. Keep scraping down sides.
Slowly add cream on a low speed. Once incorporated, turn to high to whip together.
Put filling in a piping bag and set aside.
Once the profiteroles are cooled, you can begin to fill.
What I do, is poke a little hole on the side or bottom of each profiterole. Then I cut my filling piping bag at an angle so I can poke through the profiterole with the tip of the pastry bag.
Fill each profiterole as much as you can, more filling = more decadent dessert.
Once all filled, start on the glaze.
Sift the powdered sugar and cocoa powder together. Make sure there are no clumps. Add the corn syrup and then add milk. You may need more milk, so add 1 T at a time until you reach you’re desired consistency.
Spoon or dip the profiteroles in the glaze, and WA-LA! Not so hard right?