Embark on a gourmet journey with these decadent profiteroles, a classic French dessert that combines light and airy choux pastry with a smooth vanilla cream filling, all topped off with a rich, glossy chocolate sauce. This recipe takes you through the steps to create the perfect bite-sized treats that are sure to impress at any gathering. The combination of textures and flavors—from the crisp exterior of the pastry to the velvety filling and the luxurious chocolate topping—makes this dessert an unforgettable indulgence.
Why You’ll Love This
Profiteroles offer the ultimate dessert experience, blending the elegance of French pastry with the irresistible appeal of chocolate and vanilla. The process of making choux pastry from scratch is deeply satisfying, and the results are well worth the effort. This recipe is a wonderful way to showcase your baking skills, providing a delightful treat that’s as pleasing to the eye as it is to the palate. Whether you’re celebrating a special occasion or simply looking to treat yourself, these profiteroles will hit the spot.
Perfect Occasion
These exquisite profiteroles are perfect for special occasions such as birthdays, anniversaries, and dinner parties. They make an excellent dessert option for holiday celebrations or as a sophisticated addition to a bridal or baby shower menu. Their individual serving size and elegant presentation also make them ideal for high tea events or as a luxurious treat to end a romantic dinner.
Decoration Tips
Presentation is key when serving profiteroles. Arrange them on a platter in a pyramid shape for a dramatic effect, or serve them individually for a more personalized touch. A light dusting of powdered sugar on top of the chocolate sauce can add an extra element of sophistication. For a festive occasion, consider garnishing with edible gold leaf or a few fresh berries for a splash of color and freshness.
Ingredients
- For the Choux Pastry:
- 200ml water
- 120g butter
- 130g flour
- 3 medium eggs (60-62g each with shell)
- 1 tablespoon sugar
- A pinch of salt
- For the Vanilla Cream Filling:
- 1 egg yolk
- 500ml milk
- 180g sugar
- 1 packet vanilla sugar
- 2 level tablespoons flour
- 2 level tablespoons cornstarch
- 1 teaspoon butter
- For the Chocolate Sauce:
- 500ml milk
- 1 tablespoon flour
- 1 tablespoon cornstarch
- 2 tablespoons cocoa powder
- 8 tablespoons sugar
- 1 teaspoon butter
- 30g dark chocolate
Instructions
- Prepare the Choux Pastry: Boil water, butter, sugar, and salt. Add flour at low heat and stir for 2-3 minutes until smooth. Transfer the dough to a bowl, cool for 3-4 minutes, then incorporate eggs one at a time, mixing each for 30 seconds until smooth. Pipe small dollops onto a baking sheet and bake at 180°C (356°F) for 20-30 minutes. Let cool in the oven with the door ajar for 20 minutes.
- Make the Vanilla Cream Filling: Combine egg yolk, milk, sugar, vanilla sugar, flour, and cornstarch in a saucepan. Cook until thickened, then stir in butter. Cool and transfer to a piping bag.
- Prepare the Chocolate Sauce: Mix milk, flour, cornstarch, cocoa powder, and sugar in a saucepan. Cook until thick, then remove from heat and add butter and chocolate, stirring until smooth.
- Assemble the Profiteroles: Fill each pastry with vanilla cream, then generously drizzle with chocolate sauce.
Enjoy the delightful combination of light pastry, creamy filling, and indulgent chocolate with these homemade profiteroles, a dessert that promises to transport you straight to the heart of Paris.
