Profiteroles with a Luxurious Chocolate Sauce
PROFITEROLES
Growing up at home, when family or guests arrived to the house meant that the best desserts were showcased! One of them is a personal favorite of mine; PROFITEROLES! A savory puff filled with vanilla cream and served with a warm, rich, dark chocolate sauce. It is one dessert that always left empty bowls!
PROFITEROLE INGREDIENTS
- FLOUR: Plain flour or all purpose flour is needed for choux pastry.
- WHOLE MILK: Milk is used in this recipe to create a softer choux pastry. For a crispier bun use only water but double volume.
- WATER: Filtered or tap water is good.
- EGGS: 4 organic eggs are incorporated into the dough to create the silky choux batter. Add only enough beaten eggs to produce a smooth pipable batter.
- BUTTER: Salted or unsalted real butter. If using salted butter, drop the 1/4 tsp salt from the choux pastry ingredients.
- CASTER SUGAR
- SALT: table salt is ok.
- DOUBLE CREAM: Double cream or whipping cream for the chantilly cream and chocolate sauce
- POWDERED SUGAR
- VANILLA EXTRACT: Use extract, never essence. Essence is a manufactured product whereas extract is a natural product.
- DARK CHOCOLATE: Use you favorite dark chocolate for the sauce. For me its 60% cocoa. It produces a nice chocolate bitter sauce to cut the creamy richness of the chantilly filled profiterole.
SERVING SUGGESTIONS
Traditional profiteroles are traditionally filled with whipped cream or Chantilly cream. Chantilly cream is used in this recipe. It is a sweetened vanilla cream.
If you are feeling adventurous you could try a custard filling or even a wonderful fruit jam. I am thinking along the lines of fill doughnuts here.
Furthermore, ice-cream would be another fantastic filling to try. A frozen cream center contrasting with a warm chocolate sauce would be delicious. The preparation would be the same only for the added step of softening your favorite ice-cream in place of cream. Pipe into the buns and place in the freezer to set.
As i am also a big cheesecake fan I am thinking my next visit will be a baileys cheesecake center, chocolate sauce and a biscuit crumb!
Give this recipe or your own a go and let me know how it went in the comments below! I’d love to know!
Love your food.
RECIPE
Profiteroles
Ingredients
Choux Pastry
- 120 g flour
- 120 ml whole milk
- 120 ml water
- 4 large eggs
- 120 g butter
- 1 tbsp caster sugar
- 1/4 tsp salt
Chantilly Cream
- 270 ml double cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Chocolate Sauce
- 150 g dark chocolate
- 150 ml double cream
- 20 g butter
Instructions
Choux Pastry
- Preheat oven to 220 degC, Gas 7
- Heat milk, butter sugar and salt over medium heat. Once melted add flour and beat with a wooden spoon until dough comes away from the side of the pan.
- Take off the heat and continue to beat to help cool down
- Add the eggs one at a time and ensure each is incorporated before adding another. Not all of the eggs may be needed. Your need a thick paste consistency
- Spoon the dough into a piping bag
- Pipe onto parchment 1.5" rounds 1" high
- With a wet finger, flatten each pastry peak
- Sprinkle water on the tray to help create steam during the cooking process
- Bake for 20 minutes until golden and risen. Switch off oven and allow the pastry to rest in the residual heat for 10 min
- Remove and transfer to a wire rack to cool.
- Using a straw or pencil, pierce each bun to allow the steam to escape.
Chantilly Cream
- Pour double cream and vanilla extract into a bowl and whisk to soft peaks
- Add the powdered sugar and combine by whisking to stiff peaks
- Transfer to a piping bag and fill each individual profiterole.
Chocolate Sauce
- Add the chocolate and cream into a small heavy bottom pan over a medium low heat. Stir occasionally until melted
- Add the butter for a glossy sauce
- Keep the sauce warm until ready to serve.
- Cover the profiteroles generously
- Enjoy!