Profiteroles, those small yet mighty puffs of choux pastry, filled with lusciously whipped cream and topped with a rich chocolate glaze, offer a classic French dessert that is as delightful to eat as it is to present. Each component, from the airy pastry to the creamy center and decadent topping, comes together to create a perfect bite-sized treat.
Why You'll Love This
These profiteroles are not just a treat for the taste buds but also a joy to make. Crafting them from scratch provides a sense of accomplishment that only homemade pastries can. The contrast between the light, airy pastry and the rich, creamy filling, all enveloped in a smooth chocolate glaze, makes these profiteroles a truly indulgent experience.
Perfect Occasion
Profiteroles are ideal for any gathering that calls for a touch of elegance and indulgence, such as dinner parties, weddings, or holiday celebrations. They are also perfect for a buffet-style setting where guests can help themselves to these delightful mini desserts.
Decoration Tips
For an extra touch of elegance, dust the finished profiteroles with powdered sugar or drizzle with white chocolate. Garnishing with gold leaf or silvered almonds can also add a festive flair, making them even more irresistible and visually appealing.
- Ingredients:
- For the Choux Pastry:
- 1 cup of water
- 1.5 teaspoons of sugar
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter
- 1 cup of all-purpose flour
- 4-5 eggs (adjust depending on the mixture’s consistency; start with 4)
- For the Cream Filling:
- 1 3/4 cups of whipping cream
- 1/2 teaspoon of vanilla extract
- 2 tablespoons of powdered sugar
- For the Chocolate Glaze:
- 5.3 ounces of dark chocolate
- 1/2 cup of heavy cream, heated
- For the Choux Pastry:
- Instructions:
- Preheat the oven to 190°C (374°F), with fan assistance.
- For the choux pastry, bring water, sugar, salt, and butter to a boil in a saucepan. Once boiling, quickly stir in the flour. Reduce heat and stir vigorously until the mixture forms a ball. Remove from heat.
- Beat in the eggs one at a time, checking the mixture’s consistency before adding the last egg. The dough should be thick but drop easily from the spoon.
- Pipe or spoon small balls of dough onto a baking sheet.
- Bake for about 25-30 minutes or until golden and puffed. Let cool on a rack.
- For the cream filling, whip the cream, vanilla extract, and powdered sugar until stiff peaks form. Fill a pastry bag and inject the cream into the cooled pastries.
- For the glaze, melt the chocolate into the hot cream, stirring until smooth. Dip the top of each profiterole into the chocolate or drizzle over the top.
- Chill the profiteroles before serving to set the chocolate.
Enjoy!