1. Prepare the dough
   Combine 100g water, 100g milk, 1 pinch of sugar, 1 pinch of salt, and 100g butter in a saucepan and bring to a boil. Add 120g of KOMEKO KUCHENGLÜCK all at once and stir vigorously with a wooden spoon until a ball of dough forms and a white coating appears on the bottom of the pan. This is the toasting of the mixture.
2. Let the dough cool
   Remove the pot from the stove, transfer the dough to a second bowl and let it cool to below 40°C.
3. Add eggs
   Using a spoon or the dough hook of a hand mixer, gradually add the eggs at low speed until you have a smooth dough.
4. Pipe dough
   Using a piping bag, pipe the dough onto a baking tray lined with baking paper.
5. Bake
   Bake at 200°C top/bottom heat for 20–25 minutes, depending on the size.
6. Cool and decorate
   Allow the profiteroles to cool on a wire rack. Melt the chocolate coating and coat the profiteroles in either white for ghosts or dark for monsters. Then decorate with sugar eyes and icing as desired. Once the chocolate coating and decorations have completely hardened, the profiteroles can be filled with whipped cream, chocolate mousse, or a custard layered with orange marmalade.

Our tip:Do not open the oven door during baking.