Description
Classic French Profiteroles showcase delicate choux pastry filled with silky cream and draped in rich chocolate sauce. Crisp shells and luxurious filling create an elegant dessert that transports you to a Parisian patisserie with each delightful bite.
Ingredients
Scale
Profiteroles Ingredients:
Main Ingredients:
- 4 eggs
- 100 grams plain flour
- 75 grams unsalted butter (cubed)
- 175 milliliters (6 fluid ounces) water
- 1/2 teaspoon salt
Filling and Topping Ingredients:
- 150 milliliters (5 fluid ounces) cream (whipped)
- 125 milliliters (4.2 fluid ounces) double cream
- 20 milliliters (0.7 fluid ounces) chocolate liqueur (or coffee liqueur)
Chocolate Ingredients:
- 200 grams dark chocolate (roughly chopped)
Instructions
- Preheat the oven to 200°C, preparing a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Heat until the mixture reaches a rolling boil.
- Remove from heat and swiftly incorporate the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth, cohesive dough.
- Return the pan to low heat, continuously stirring to eliminate excess moisture for about 30-45 seconds.
- Transfer the dough to a mixing bowl and gradually incorporate eggs, one at a time, mixing thoroughly after each addition until the mixture becomes glossy and smooth.
- Spoon or pipe the dough into uniform rounded mounds onto the prepared baking sheet, ensuring each is approximately 2.5 cm in diameter with adequate spacing.
- Bake for 20-25 minutes until the profiteroles puff up and turn a rich golden brown, developing a crisp exterior.
- Allow the pastry shells to cool completely on a wire rack, which helps maintain their structural integrity.
- Prepare the chocolate sauce by gently melting chocolate and cream together in a saucepan, stirring continuously until smooth and glossy.
- Create a small incision in each pastry shell and carefully pipe or spoon whipped cream into the center.
- Generously drizzle the warm chocolate sauce over the filled profiteroles just before serving to enhance their decadent appearance and flavor.
Notes
- Test butter and water mixture carefully to ensure it reaches a rolling boil without burning, creating the perfect choux pastry base.
- Consider using a silicone baking mat for more even heat distribution and easier removal of delicate profiteroles.
- Pipe dough uniformly by holding the piping bag at a 45-degree angle, creating consistent size and shape for professional-looking pastries.
- Experiment with alternative fillings like vanilla custard, pastry cream, or flavored whipped cream to personalize your profiteroles and cater to different taste preferences.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 415 kcal
- Sugar: 16 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 150 mg