Chocolate Profiteroles Recipe
If you’re craving a decadent dessert that combines the richness of chocolate with the delicate crunch of pastry, look no further than these Chocolate Profiteroles. The perfect balance of creamy, chocolatey filling encased in a light, airy pastry makes them a show-stopping treat. Here’s how to make this indulgent dessert at home, step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 100g |
| Butter (unsalted) | 50g |
| All-purpose flour (00) | 65g |
| Eggs | 105g (about 2 large eggs) |
| Sugar | 1 teaspoon |
| Salt | A pinch |
| Whole milk | 250g |
| Heavy cream (liquid) | 250g |
| Sugar | 100g |
| Vanilla bean | 1 pod |
| All-purpose flour (00) | 20g |
| Cornstarch (corn flour) | 20g |
| Dark chocolate (good quality) | 100g |
| Egg yolks | 125g (about 6 yolks) |
| White chocolate | 150g |
| Heavy cream (liquid) | 600g |
Instructions
Step 1: Prepare the Choux Pastry
To begin making the profiteroles, start with the choux pastry. Cut the butter into small pieces and place it into a medium-sized saucepan. Add the water, sugar, and a pinch of salt. Heat the mixture over medium heat until the butter has melted and the water is nearly boiling. Once it starts to bubble slightly, remove the pan from the heat.
Sift the all-purpose flour directly into the pan with the butter-water mixture. Stir vigorously with a whisk to avoid lumps. Place the saucepan back onto the heat, and stir continuously with a wooden spoon. The dough will quickly begin to thicken and pull away from the sides of the pan, forming a soft dough-like consistency. When a thin layer of film forms on the bottom of the pan, remove the saucepan from the heat.
Transfer the dough to a stand mixer with a paddle attachment. Start mixing on low speed, and allow the dough to cool slightly. Once the mixture stops steaming, begin adding the eggs one by one. Make sure each egg is fully incorporated before adding the next one. When all the eggs are mixed in, the dough should have a smooth, glossy texture and hold its shape.
Transfer the choux pastry into a piping bag fitted with a round tip. Line a baking sheet with parchment paper and pipe small rounds of dough about the size of a walnut, leaving some space between each one. The recipe should yield about 30 profiteroles. After piping, lightly wet a brush and press down any peaks on the tops of the dough.
Step 2: Bake the Profiteroles
Preheat your oven to 220°C (428°F) for static ovens, or 175°C (350°F) for a fan-forced (convection) oven. Bake the profiteroles for 15 minutes at the higher temperature, then reduce the oven heat to 190°C (375°F) for an additional 10 minutes. If using a fan-forced oven, bake for 30 minutes at the lower temperature.
After baking, turn off the oven, and leave the oven door slightly ajar (you can use a wooden spoon to prop it open). Let the profiteroles rest for 20 minutes to ensure they dry out completely. This helps them maintain their structure when filled. Once rested, remove them from the oven and set aside to cool.
Step 3: Prepare the Custard Filling
While the profiteroles cool, make the custard filling. Begin by chopping the dark chocolate into small pieces. Split the vanilla bean pod down the middle and scrape out the seeds. In a medium bowl, whisk together the egg yolks and 100g of sugar until the mixture becomes pale and creamy.
Place the milk, cream, vanilla seeds, and the vanilla pod into a saucepan. Heat the mixture gently over medium heat until it’s just about to boil. Once it’s hot, remove the vanilla pod and pour the milk and cream mixture over the egg-sugar mixture, whisking constantly to prevent curdling.
Return the combined custard to the saucepan and cook over medium heat while stirring continuously until the mixture thickens and coats the back of a spoon. Add the dark chocolate and stir until it melts completely into the custard. Pour the custard into a shallow dish and cover it with plastic wrap, making sure the wrap touches the surface to prevent a skin from forming. Chill in the refrigerator until it is set, around 1 hour.
Step 4: Prepare the White Chocolate Coating
While the custard chills, prepare the white chocolate glaze. Chop the white chocolate into small pieces and place it in a heatproof bowl. In a saucepan, heat the cream over medium heat until it just begins to simmer, then pour it over the chopped white chocolate. Stir gently until the chocolate has fully melted and the mixture is smooth.
Allow the white chocolate mixture to cool slightly at room temperature, stirring occasionally. Once it has thickened to a spreadable consistency, refrigerate for about 30 minutes to help it firm up further.
Step 5: Assemble the Profiteroles
Once the choux pastry shells have cooled and the custard filling and white chocolate glaze are ready, it’s time to assemble the profiteroles. Using a small knife, carefully make a small hole at the bottom of each pastry. Fill a piping bag with the chilled chocolate custard and pipe it into the center of each profiterole.
Next, dip each filled profiterole into the white chocolate glaze, covering the top completely. You can also drizzle the glaze over the top for a more decorative touch if preferred. Once coated, allow the profiteroles to set in the refrigerator for a few minutes until the glaze has firmed up.
Step 6: Serve and Enjoy
Once the profiteroles are assembled and the glaze has set, serve them chilled. They make an elegant dessert for any occasion, from dinner parties to holiday celebrations. Their creamy, chocolaty filling and crisp, delicate pastry make them irresistible.
Enjoy your delicious homemade Chocolate Profiteroles, a sweet, indulgent treat that is sure to delight your guests and satisfy your dessert cravings!
Nutritional Information (per serving, approx.)
| Nutrient | Amount per serving |
|---|---|
| Calories | 230 kcal |
| Protein | 3g |
| Carbohydrates | 20g |
| Sugars | 12g |
| Fat | 16g |
| Saturated Fat | 9g |
| Fiber | 1g |
| Sodium | 40mg |
| Cholesterol | 45mg |
This recipe yields approximately 30 profiteroles, and the nutritional values are estimates based on average ingredients and serving sizes. Enjoy them as a special treat without guilt!
