Profiteroles:

1) Preheat oven to 425˚.

2) In a sauce pan, bring water, butter & salt to a boil.

3) Take off the heat – Add the flour while stirring until fully incorporated.

4) Return to the heat and slowly stir to evaporate the remaining moisture.

5) Add the mix into a mixer.

6) Set to medium speed and add the eggs one at a time till smooth.

7) Place the mix into a piping bag – Pipe large marble-sized dollops.

8) Bake for 15 minutes, then reduce to 350˚ for an additional 20 minutes.

9) Allow to fully cool.

Chocolate Mousse:

1) Whip the QimiQ Classic smooth.

2) Add the cream and chocolate – whisk till smooth.

3) Add to a piping bag with an injection tip.

4) Fill each pofiterole with the mousse.

Caramel:

1) In a sauce pan, add the sugar and the water.

2) Cook to the sugar and water till it becomes dark amber.

3) Use a dollop of the carmel to be the glue for the profiteroles.

4) Keep warm and drizzle once the mixture begins to cool.

Chocolate Ganash:

1) Warm the cream to a scald.

2) Pour the cream in with the chocolate and blend till smooth.

3) Drizzle over the tower.