Profiteroles
Profiteroles are delightful little French cream puffs made from light, airy choux pastry filled with fresh whipped cream and topped with a glossy chocolate ganache. With their crispy shell giving way to a luscious, creamy centre, these bite-sized treats are the perfect indulgence for any occasion.
Ingredients
For the profiteroles
- 125 ml whole milk
- 125 ml water
- 100 gr unsalted butter
- 1 tbs sugar
- 1/4 tsp salt
- 140 gr plain flour sifted
- 4 egg at room temperature
For the homemade whipped cream filling
- 300 ml Double cream chilled
- 30 gr icing sugar
- 1 tsp vanilla extract
For the chocolate ganache
- 200 gr dark chocolate 65% cacao, chopped
- 200 ml Double cream
Equipment
- 2 saucepan
- 2 mixing bowl one large, chilled if possible, for whipping cream
Instructions
- 1. Make the choux pastryPlace the water, milk, butter, sugar, and salt in a medium saucepan over medium heat. Stir until the butter melts and the mixture comes to a boil. Remove from heat, add all the flour at once, and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
- 2. Cool slightly and add eggsTransfer the dough to a bowl or mixer. Let it cool for about 10 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should fall in a thick ribbon from the spoon.
- 3. Pipe and bakePreheat the oven to 220°C (425°F). Pipe small mounds (about 3-4 cm diameter) onto the lined baking tray, spacing well apart. Smooth any peaks with a wet finger. Bake for 10 minutes, then reduce heat to 165°C (325°F) and bake for another 20-25 minutes until golden and puffed. Avoid opening the oven during baking.
- 4. CoolRemove from the oven and pierce each puff with a skewer to let steam escape. Cool completely on a wire rack.
- 5. Make the homemade whipped creamPour the chilled double cream into a large, cold mixing bowl. Add the icing sugar and vanilla extract. Whisk with an electric mixer until soft peaks form, the cream should be light, fluffy, and hold its shape but still be smooth. Be careful not to overwhisk or else you will get butter!
- 6. Prepare chocolate ganacheHeat the double cream gently until just boiling. Pour over the chopped chocolate in a bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy.
- 7. AssembleSlice each profiterole in half horizontally. Spoon or pipe a generous dollop of the homemade whipped cream into the base and replace the top. Drizzle generously with warm chocolate ganache just before serving!
Notes
- For the best profiteroles, drying the dough well on the stove before adding eggs is crucial as it ensures a light, hollow puff that won’t collapse.
- When piping, keep the sizes even so they bake consistently. Avoid opening the oven door during baking to prevent sudden temperature drops that can deflate the puffs.
- Using chilled cream straight from the fridge helps the whipped cream hold its shape longer.
- Assemble the profiteroles just before serving to keep the pastry crisp and the cream fresh.
- If you want to prepare ahead, bake the choux shells in advance and freeze them; reheat briefly in the oven before filling and serving.