Profiteroles, also known as cream puffs, are a decadent dessert originating from France. These delicate choux pastry puffs are filled with a luscious vanilla cream or custard and topped with a rich chocolate sauce. Perfect for special occasions or as a show-stopping dessert, profiteroles strike a balance between light, airy textures and indulgent flavors. The magic lies in their versatility; you can experiment with various fillings like whipped cream, ice cream, or even flavored custards. This recipe will guide you through creating these elegant treats that are as delicious as they are beautiful.
Ingredients
For the Choux Pastry:
- 1/2 cup (120ml) water
- 1/2 cup (120ml) milk
- 1/2 cup (113g) unsalted butter
- 1/4 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Filling:
- 1 cup (240ml) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Chocolate Sauce:
- 1/2 cup (120ml) heavy cream
- 4 oz (115g) dark chocolate, chopped
- 1 tbsp unsalted butter
Instructions
- Prepare the Choux Pastry:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, milk, butter, and salt. Bring to a boil.
- Remove from heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth dough.
- Return the pan to low heat and cook for 2 minutes, stirring constantly, to dry out the dough slightly.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition, until the dough is smooth and shiny.
- Spoon or pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes, until puffed and golden brown. Cool completely on a wire rack.
- Make the Filling:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a small round tip.
- Prepare the Chocolate Sauce:
- In a small saucepan, heat the heavy cream until just simmering.
- Remove from heat and stir in the chopped chocolate until smooth. Stir in the butter for a glossy finish.
- Assemble the Profiteroles:
- Slice each choux pastry puff in half horizontally.
- Pipe the whipped cream into the bottom half of each puff and place the top half back on.
- Drizzle the warm chocolate sauce generously over the profiteroles.
- Serve:
- Serve immediately, or refrigerate for up to 4 hours. Bring to room temperature before serving for the best texture.
Enjoy these delicate chocolate profiteroles as a delightful treat that’s sure to impress!
