I get the choux pastry and how you put filling in it, but there's always a hole left and the filling shows. Does anyone know of a sure-fire way to make a profiterole that looks completely intact from the outside while the filling is in?
Fill from the bottom. Take a paring knife and cut a half-circle about the size of a dime near one end on the bottom, with the ends of the cut facing the end of the profiterole. This makes a sort of trap-door to get the filler tip into. Afterwards, you can use the paring knife tip to pull the trap door flush with the bottom.