Profiteroles are a family favourite and, though we didn't go quite as far as making the frozen ones, we managed to make a thawed copycat that was just as tasty. Note that, for the filling, there are two different supply lists. That's because we made a mistake and had to fix it (it worked great, though the pastries were a bit less sweet).

Supplies

For the pastry

125 g of flour
80 g of butter (unsalted)
4 eggs
250 mL of water
A pinch of salt

For the filling

100 g of sugar
50 g of flour
500 mL of milk
2 egg yolks

For the filling we made (had to fix a mistake so we added chocolate)

80 g of sugar
30 g of flour
500 mL of milk
2 egg yolks
1 g of cocoa
37 g of chocolate

Step 1: Melting the Butter

Mix the butter and water and heat until butter melts. Add a pinch of salt

Step 2: Add Flour

Remove from the heat, add the flour and mix vigorously.

Step 3: Add Eggs

Add the eggs and mix well.

Step 4: Shape It

Use two spoons to shape the dough into small balls and place them on a cookie sheet.

Step 5: Bake It

Bake at 200°C for 15 minutes before decreasing the temperature to 180°C for 10 more minutes. A total of 25 minutes baking. When you turn the oven off, leave them inside to make the pastries crispy.

Step 6: Ready for Filling

The pastries are now ready to be filled

Step 7: Making the Filling

The ingredients are listed in the intro + supplies step.

The only picture missing here should be the milk.

Step 8: Whisk It

Whisk the sugar and the egg yolks and add the flour (and the cocoa if you are using the adapted recipe). Do this while boiling the milk.

Step 9: Add the Milk Whilst Mixing

Remove the milk from the stove and pour it into the pan where you whisked the eggs and the sugar. Put the mixture on the stove and mix until it thickens.

If you are trying the adapted recipe, add the chocolate here and mix it until it begins to boil.

Once it thickens/begins boiling, remove from the stove and continue mixing until it cools.