A Sweet Memory from Childhood
This dessert holds a special place in my heart, as it takes me back to the sweet moments of my childhood when my mother used to make profiteroles with creamy filling and chocolate glaze. It was such a delightful treat that I always dreamed of making it myself when I grew up. Now, I share this cherished recipe with you, hoping it brings as much joy and deliciousness to your home as it did to mine.
Why You'll Love This Recipe
You'll love these profiteroles because they combine the light, airy texture of choux pastry with a rich and creamy chocolate filling, all topped with a smooth chocolate glaze. The bittersweet taste of the chocolate and the creamy texture make each bite a delightful experience. This classic dessert is perfect for any occasion and will surely impress your guests with its elegance and deliciousness.
Perfect Occasion
These profiteroles are perfect for any celebration, from family gatherings and dinner parties to special holidays and birthdays. Their beautiful presentation and delightful flavors make them an excellent choice for impressing your loved ones. Serve them as a dessert after a festive meal, or enjoy them as a special treat on a cozy afternoon.
Decoration Tips
Enhance the presentation of your profiteroles with these decoration tips:
- Powdered Sugar: Lightly dust the top with powdered sugar for an elegant and classic look.
- Chocolate Drizzle: Drizzle extra melted chocolate over the top for a glossy finish.
- Fresh Berries: Garnish with fresh berries, such as raspberries or strawberries, for a pop of color and flavor.
- Mint Leaves: Add a sprig of fresh mint for a touch of green and a refreshing contrast.
Ingredients for 14-18 Profiteroles:
For the Choux Pastry:
- 125g water
- 140g milk
- 115g butter (80% fat)
- 125g flour
- 210g eggs (lightly beaten)
- 4g sugar
- 2g salt
For the Chocolate Cream:
- 240g chocolate
- 1 liter unsweetened whipping cream
- 6g gelatin sheets
For the Chocolate Glaze:
- 125g chocolate
- 300ml unsweetened whipping cream
- 1 packet vanilla sugar
Instructions:
- Prepare the Choux Pastry:
- Preheat your oven to 180°C (350°F).
- In a saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil.
- Remove from 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.
- Let the dough cool slightly, then gradually add the beaten eggs, mixing well after each addition until the dough is smooth and glossy.
- Pipe small mounds of dough onto a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until golden brown and puffed. Let cool completely.
- Prepare the Chocolate Cream:
- Soak the gelatin sheets in cold water until soft.
- In a saucepan, heat 500ml of the whipping cream until hot but not boiling. Remove from heat.
- Add the softened gelatin sheets to the hot cream, stirring until dissolved.
- Pour the hot cream over the chopped chocolate and let it sit for a minute, then stir until smooth and melted.
- Let the mixture cool, then fold in the remaining 500ml of whipped cream. Chill in the refrigerator until set.
- Prepare the Chocolate Glaze:
- In a saucepan, heat the whipping cream and vanilla sugar until hot but not boiling.
- Pour the hot cream over the chopped chocolate and let it sit for a minute, then stir until smooth and glossy.
- Assemble the Profiteroles:
- Cut a small hole in the bottom of each choux pastry or slice them in half.
- Pipe or spoon the chocolate cream into each profiterole.
- Dip the tops of the filled profiteroles into the chocolate glaze or spoon the glaze over the top.
- Serve:
- Arrange the profiteroles on a serving plate and garnish as desired with powdered sugar, chocolate drizzle, fresh berries, or mint leaves.
Enjoy your delicious and nostalgic profiteroles with chocolate cream and glaze, a perfect blend of rich flavors and delightful textures!