Preheat your oven to 170°C.
In a saucepan, combine 145g water, 72g butter, a pinch of sugar, and a pinch of salt. Bring to a boil.
Add 80g plain flour, remove from heat, and whisk until it forms a thick, smooth paste. Set aside to cool for 5 minutes.
Gradually add 110-150g eggs (about 3 eggs), stirring until the mixture becomes a smooth, shiny paste with a thick, flowing texture. You may not need the entire amount of eggs.
Transfer the choux mixture to a piping bag fitted with a round tip.
Lightly grease a baking tray with spray oil, or lightly coat with oil using a kitchen towel.
Pipe 2-3cm round balls onto the tray, leaving space between each to allow for expansion.
Bake in the oven for 30 minutes or until golden brown.
Use 5 profiteroles per portion. Alternate filling each profiterole with Wicked Sister High Protein Chocolate Pudding and Wicked Sister High Protein Strawberry Pudding by poking a hole at the bottom and filling with a piping bag fitted with a round tip.
In a bowl, combine 5 tablespoons of Wicked Sister High Protein Chocolate Pudding with 1 tablespoon of water. Microwave for 45 seconds to create a smooth chocolate sauce.
Arrange filled profiteroles on a plate or in a bowl. Drizzle with the chocolate sauce and garnish with strawberries, roasted hazelnuts, and mini marshmallows.
