These Perfect and Easy Profiteroles are the star of any dessert table, promising success with every bake. Light and airy with a perfect hollow center, these profiteroles are made using the best Choux pastry recipe you'll ever encounter. Filled with a smooth and delightful cream and coated in rich, dark chocolate, these profiteroles offer an unparalleled pleasure for your taste buds.
Why You'll Love These Profiteroles
You’ll fall in love with these profiteroles because they are both light and decadent. The Choux pastry is delicate and hollow, providing the perfect vessel for a luscious filling. The combination of the creamy filling and the rich, dark chocolate coating creates a heavenly dessert that is sure to impress. Whether you're a seasoned baker or trying your hand at Choux pastry for the first time, this recipe is foolproof and guarantees perfect results every time.
Perfect Occasion for Profiteroles
These profiteroles are ideal for any celebration or gathering. Their elegant appearance and delightful taste make them perfect for special occasions such as birthdays, anniversaries, or holiday parties. They also make a stunning dessert for dinner parties, afternoon teas, or any time you want to treat yourself and your loved ones to something special. Their bite-sized nature makes them easy to serve and enjoy, ensuring they are always a hit.
Decoration Tips for Profiteroles
To decorate these profiteroles, start by filling them with your favorite cream filling using a piping bag fitted with a filling nozzle. Once filled, dip each profiterole into melted dark chocolate, ensuring they are generously coated. For an extra touch, you can drizzle white chocolate or caramel over the top, or sprinkle with finely chopped nuts or edible gold flakes. Arrange them in a pyramid on a serving platter for an impressive presentation.
Ingredients:
- 80 ml of milk
- 80 ml of water
- 70 g of butter
- Pinch of salt
- 10 g of sugar
- 100 g of flour
- 100 g of eggs (approximately 2 medium eggs)
Instructions:
- In a saucepan, bring the milk, water, butter, sugar, and a pinch of salt to a boil.
- Remove the saucepan from the heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Return the pan to the heat and cook for another minute to dry out the dough slightly, then remove from heat and let it cool for a few minutes.
- Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a round nozzle and pipe small mounds onto a baking sheet lined with parchment paper.
Baking Tip:
- Preheat your oven to 230°C (446°F) and bake for 10 minutes.
- Reduce the temperature to 180°C (356°F) and bake for an additional 15 minutes.
- Lower the temperature further to 150°C (302°F) and bake for another 10 minutes. Keep a close eye on the temperature for best results.
Finishing Touch:
- Fill the cooled profiteroles with pastry cream using a piping bag with a filling nozzle.
- Dip the tops of the filled profiteroles in melted dark chocolate (preferably 80% cocoa) to coat.
- Allow the chocolate to set before serving.
Enjoy!