Carmel Sauce for Profiteroles

Rao's Caramel Sauce

9 ounces granulated sugar
2.5 ounces water
5.25 ounces heavy cream
1.5 ounces butter

Combine the sugar and water in a stainless pot. Wash down any crystals from the inner sides of pot with a clean brush, dipped in cold water to prevent crystallization. Bring the mixture to boil and cook until sugar is caramelized. When the syrup is mahogany brown, add the butter and swirl the pan. Carefully pour in the heavy cream and let the mixture return to boil. Strain the caramel sauce into a container over an ice bath.

Chocolate Sauce
10.5 ounces bittersweet chocolate chips
9 ounces milk
1.75 ounces heavy cream
1.75 ounces butter

Combine the milk with the heavy cream and bring them to simmer. Put the chocolate chips into a bowl and pour it in the boiling milk/cream mixture. Stir with a rubber spatula until the chocolate has melted and the mixture is perfectly smooth. Take off the flame and swirl in the butter. Keep it warm for service