Italian Recipes

Chocolate Profiteroles with Chantilly Cream Filling

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Chocolate Profiteroles Recipe
Category: Desserts
Servings: 6

Profiteroles are the ultimate indulgence, small puffs of airy pastry filled with the creamy goodness of Chantilly cream and topped with a rich, glossy layer of chocolate. These chocolate profiteroles make for an elegant dessert that’s perfect for any special occasion or dinner party. Here’s how you can prepare these delectable treats at home.


Ingredients

Ingredient Amount
Water 62g
Whole Milk 62g
Butter (cubed) 55g
Salt 3g
Sugar 8g
All-purpose Flour (00) 77g
Eggs 120g
Egg Yolks 1
Water (for adjusting dough) q.b.
Fresh Whipping Cream 250g
Powdered Sugar 50g
Vanilla Bean Pod 1
Water (for chocolate sauce) 200g
Dark Chocolate 450g
Fresh Whipping Cream (for sauce) 80g
Sugar (for sauce) 150g
Sea Salt Flakes A pinch

Instructions

Step 1: Preparing the Choux Pastry

To begin preparing the profiteroles, start by placing the water, whole milk, butter, salt, and sugar into a medium-sized saucepan. Heat this mixture over medium-high heat, stirring occasionally until it reaches a gentle boil. As soon as the butter has melted completely and the liquid is bubbling, add the flour in one go. Stir the mixture vigorously for at least 2-3 minutes, allowing the flour to absorb the liquids and form a smooth dough-like consistency.

Once the dough pulls away from the sides of the pan and forms a ball, transfer it to a mixing bowl. Let it cool slightly for a couple of minutes before adding the eggs one at a time. To do this, add the first egg and mix vigorously until the dough is smooth, then repeat this process with each egg. The dough should become thick, shiny, and slightly elastic. If necessary, add a small amount of water to adjust the consistency.

Step 2: Shaping the Profiteroles

Transfer the dough into a pastry bag fitted with a plain round nozzle, about 12-13mm in diameter. Prepare a baking sheet by lining it with parchment paper. To prevent the paper from sliding, dab a bit of dough on the corners to keep it in place. Pipe small mounds of dough (about the size of a walnut) onto the parchment paper, spacing them apart to allow for expansion.

With a slightly damp spoon, gently press down on the top of each mound to flatten them slightly, smoothing out the peaks of the dough.

Step 3: Preparing the Egg Wash

In a small bowl, beat the egg yolk with a little water. Using a pastry brush, lightly brush the tops of the dough mounds with the egg wash to give the profiteroles a golden, glossy finish when baked.

Step 4: Baking the Choux Pastry

Preheat your oven to 180°C (350°F). Bake the profiteroles for about 20-25 minutes, or until they are puffed up and golden brown. Once baked, leave them to cool completely on a wire rack.

Step 5: Making the Chocolate Sauce

While the profiteroles are cooling, it’s time to prepare the rich chocolate sauce that will coat the pastries. Begin by chopping the dark chocolate into small pieces and placing it in a heatproof bowl.

In a saucepan, bring the water and sugar to a gentle boil over medium heat. Once the sugar has dissolved, remove the pan from the heat and pour the hot liquid over the chopped chocolate. Stir continuously with a whisk until the chocolate has completely melted and the sauce is smooth. Add the fresh cream and continue to whisk until everything is well combined. Return the pan to low heat if the mixture needs to be warmed up again. Once ready, set the sauce aside to cool slightly.

Step 6: Making the Chantilly Cream Filling

For the Chantilly cream, place the fresh whipping cream into a cold mixing bowl. Using a hand whisk or electric mixer, begin whipping the cream. As it starts to thicken, gradually add the powdered sugar and the seeds scraped from the vanilla bean pod. Continue whipping until stiff peaks form, but be careful not to overwhip the cream.

Step 7: Assembling the Profiteroles

Once the profiteroles have cooled completely, use a small sharp knife or a piping tip to make a small hole at the bottom of each pastry. This will be where the cream will be injected.

Fill a clean pastry bag with the Chantilly cream and carefully pipe the cream into each profiterole until it feels full but not bursting.

Step 8: Dipping in Chocolate Sauce

Take each filled profiterole and, using two forks, dip them into the slightly cooled chocolate sauce. Ensure that each one is fully coated in the sauce, and then carefully place it on a wire rack lined with parchment paper to catch any drips. Repeat for all profiteroles, creating a beautiful layer of chocolate around each one.

Step 9: Assembling the Profiterole Pyramid

To create the classic profiterole pyramid, carefully stack the dipped profiteroles on top of each other in a circular pattern. Start by placing a small circle of profiteroles in the center, then continue layering outward, creating a conical shape.

Once your pyramid is complete, decorate the top with a few dollops of the remaining Chantilly cream, using a piping bag or a spoon. For an added touch, sprinkle a pinch of sea salt flakes on top for contrast against the rich chocolate.

Step 10: Chilling and Serving

Cover the assembled profiteroles with plastic wrap and place them in the refrigerator for about 30 minutes to allow the chocolate coating to set. Once they have chilled and the chocolate has hardened, they are ready to be served.

These chocolate profiteroles can be enjoyed as a sweet, bite-sized dessert that combines creamy, airy filling with a decadent chocolate glaze. Perfect for impressing your guests, they will disappear as quickly as you can make them!


Tips for Success

  • Choux Pastry Tips: If the dough seems too thick when mixing in the eggs, you can add a little water to adjust the consistency. The dough should be smooth and slightly sticky.
  • Chantilly Cream: Be sure to chill the mixing bowl and the cream beforehand for the best results when whipping the cream. If using an electric mixer, stop once the cream has reached stiff peaks.
  • Chocolate Sauce: Be patient when melting the chocolate. Stir constantly to prevent burning, and make sure the water and sugar are completely dissolved before adding the chocolate to avoid graininess.

Enjoy your chocolate profiteroles, a perfect balance of light pastry, rich cream, and smooth chocolate that will delight your taste buds with every bite.

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