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Profiteroles

Profiteroles recipe image
These elegant profiteroles are the ultimate showstopper for dessert tables, featuring crisp, airy choux pastry puffs that have been baked to a golden perfection. Each hollow shell is generously filled with light, sweetened whipped cream, offering a delightful contrast in texture. The dish is completed with a velvety, homemade chocolate sauce made from semisweet chocolate and butter, which pools invitingly on the plate. While they look sophisticated, they are surprisingly approachable to make at home. Perfect for celebrating special occasions or simply indulging in a classic French treat, these puffs deliver a rich, indulgent flavor experience that balances sweetness with creamy richness.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 520.7
Dietary: Vegetarian
Description
These elegant profiteroles are the ultimate showstopper for dessert tables, featuring crisp, airy choux pastry puffs that have been baked to a golden perfection. Each hollow shell is generously filled with light, sweetened whipped cream, offering a delightful contrast in texture. The dish is completed with a velvety, homemade chocolate sauce made from semisweet chocolate and butter, which pools invitingly on the plate. While they look sophisticated, they are surprisingly approachable to make at home. Perfect for celebrating special occasions or simply indulging in a classic French treat, these puffs deliver a rich, indulgent flavor experience that balances sweetness with creamy richness.
Ingredients
  • 2 tablespoon Butter
  • 1/2 pound Semisweet chocolate
  • 1 cup Water
  • 2 tablespoon Corn syrup
  • 2/3 cup Heavy cream
Directions
  1. 1
    Chop the semisweet chocolate and butter into small, uniform pieces to ensure even melting.
  2. 2
    Place the chopped butter, chocolate, water, and corn syrup in the top of a double boiler set over hot (not boiling) water.
  3. 3
    Stir occasionally until the chocolate is just melted and the mixture is smooth.
  4. 4
    Remove the sauce from the heat and whisk in the heavy cream until fully incorporated.
  5. 5
    Set the chocolate sauce aside; it can be made several days ahead and brought to room temperature before serving.
  6. 6
    Line two baking pans with parchment paper or butter and dust them with flour.
  7. 7
    For the choux pastry, combine water, butter, and a pinch of salt in a heavy saucepan over medium heat.
  8. 8
    Bring the mixture just to a boil, then remove from heat.
  9. 9
    Add flour all at once and beat vigorously to combine into a dough.
  10. 10
    Return the pan to medium-low heat and stir constantly and vigorously until the paste forms a ball and leaves a thin film on the bottom of the pan, about 5 minutes.
  11. 11
    Remove from heat and let the dough cool for a few moments.
  12. 12
    Add eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
  13. 13
    Preheat the oven to 425&# 194;°F (218ðC).
  14. 14
    Place the choux dough into a pastry bag fitted with a 1/2-inch plain tip.
  15. 15
    Pipe 1-inch mounds onto the prepared pans, spacing them about 1 inch apart.
  16. 16
    Lightly brush the tops of the mounds with an egg wash made from beaten egg and a tablespoon of water.
  17. 17
    Bake in the preheated oven for 10 minutes.
  18. 18
    Lower the oven temperature to 350ðF (177ðC) and bake until the puffs are lightly browned and all beads of moisture on the tops have evaporated, about 8 minutes longer.
  19. 19
    Transfer the baked puffs to a wire rack to cool completely in a dry place.
  20. 20
    Whip the heavy cream with sugar and vanilla extract until stiff peaks form.
  21. 21
    Place the whipped cream into a pastry bag fitted with a 1/2-inch fluted tip.
  22. 22
    Cut the tops off the cooled pastry puffs using a serrated or sharp paring knife.
  23. 23
    Pipe or spoon the whipped cream into the hollow centers of the puffs.
  24. 24
    Replace the cut tops on the filled puffs.
  25. 25
    Pour a generous amount of the chocolate sauce onto each serving plate.
  26. 26
    Place the cream-filled puffs on top of the sauce and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 520.7kcal
% Daily Value *
Total Fat 37.5g58%
Saturated Fat 22.8g115%
Cholesterol 60.1mg21%
Sodium 66.0mg3%
Total Carbohydrate 40.0g14%
Dietary Fiber 6.2g25%
Sugars 29.5g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: profiteroles, choux pastry, french dessert, chocolate sauce, whipped cream, cream puffs, baking, pastry, dessert, indulgent, classic, rich, chocolate, cream, special occasion, homemade, sweet, airy, crispy, delicious
Read it online: https://www.chefs-mate.com/recipe/profiteroles-2/