Classic Profiteroles

Name: Classic Profiteroles
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Yield: 12 servings
Cuisine: French
Ingredients: 1/2 cup water; 1/2 cup milk; 1/2 cup unsalted butter (cut into pieces); 1 tbsp sugar; 1/4 tsp salt; 1 cup all-purpose flour (sifted); 4 large eggs (room temperature); 2 cups heavy cream (chilled); 1/4 cup powdered sugar; 1 tsp vanilla extract; 200 grams dark chocolate (chopped); 1/2 cup heavy cream

80 min 12 servings Medium

All Recipes

Classic Profiteroles

Light and airy profiteroles filled with rich cream and drizzled with chocolate.

Prep

20 min

Cook

30 min

Total

80 min

Servings

Difficulty

Medium

Profiteroles are a classic French dessert that never fails to impress with their combination of textures and flavours. The light choux pastry, creamy filling, and rich chocolate topping create a delightful treat that's perfect for any occasion. Originating in France, profiteroles have become a beloved dessert worldwide. They are often served at celebratory events and fancy dinners, adding a touch of elegance to the menu. Whether filled with whipped cream, pastry cream, or ice cream, profiteroles offer a versatile dessert option that can be adapted to suit various tastes.

Ingredients

Servings

Choux Pastry

Cream Filling

Chocolate Sauce

Instructions

Prepare the choux pastry

In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat. Remove from heat and stir in flour until a dough forms.

Pro tip: Ensure the flour is completely incorporated to avoid lumps.

Dry the dough

Return the saucepan to the heat and cook the dough for 2-3 minutes, stirring constantly, until it pulls away from the sides and forms a smooth ball.

Pro tip: This step helps to remove excess moisture from the dough.

Incorporate eggs

Transfer the dough to a mixing bowl. Add eggs one at a time, beating well after each addition, until the dough is smooth and shiny.

Pro tip: The dough should be thick enough to hold its shape when piped.

Pipe the pastry

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a piping bag, pipe 1-inch mounds onto the sheet, spaced 2 inches apart.

Pro tip: Dip your finger in water and smooth any peaks.

Bake the choux

Bake for 20-25 minutes until golden brown and puffed. Reduce oven to 350°F (175°C) and bake for another 5 minutes to dry out the centres.

Pro tip: Avoid opening the oven door during the initial baking.

Prepare the filling

Whip cream with powdered sugar and vanilla until stiff peaks form. Chill until ready to use.

Pro tip: Cold cream whips more easily.

Fill the profiteroles

Once cooled, cut profiteroles in half and fill with whipped cream using a piping bag.

Pro tip: Alternatively, make a small hole and pipe cream directly inside.

Make the chocolate sauce

In a bowl over simmering water, melt chocolate with cream, stirring until smooth.

Pro tip: Do not let the bowl touch the water to prevent scorching.

Assemble and serve

Drizzle chocolate sauce over filled profiteroles and serve immediately.

Pro tip: Garnish with fresh berries for added colour.

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Tips & Tricks

<ul><li>Use a piping bag for evenly sized choux pastry balls.</li><li>Ensure all ingredients are at room temperature for best results.</li><li>Use a small ice cream scoop for easy filling of profiteroles.</li><li>Chill the filled profiteroles before serving to enhance flavour.</li></ul>

Serving Suggestions

Serve profiteroles as a stunning dessert at your next gathering. Pair them with a glass of dessert wine or a cup of espresso for an indulgent experience. To store, keep unfilled choux pastry in an airtight container for up to 2 days. Once filled, profiteroles are best consumed within a day for optimal freshness.