Easy Chocolate Profiteroles Recipe
By Olivia Hayes
Chocolate profiteroles are elegant French pastries that serve as a delightful dessert option. They are light and airy, with a rich chocolate flavor that pairs perfectly with various creamy fillings. The choux pastry base, often filled with diplomat cream or whipped cream, creates a delicious contrast in texture. These treats are perfect for special occasions or as a sweet indulgence to enjoy at home.
Ingredients
- •95 ml milk (any kind)
- •31 ml water
- •50 g unsalted butter
- •75 g all purpose flour
- •1 tsp salt (1/4 tsp)
- •1 tbsp sugar
- •1 to taste eggs (1-3, add gradually)
- •1 egg egg (to paint the profiteroles)
- •1 tbsp water (to paint the profiteroles)
- •250 ml milk (for pastry cream, any kind)
- •50 g granulated sugar
- •1 tsp salt (1/4 tsp)
- •4 none egg yolks
- •12 g all purpose flour
- •12 g cornflour
- •1 tsp vanilla paste (or seeds from 1 vanilla pod, or 1 tsp vanilla extract/essence)
- •200 ml whipping cream (for diplomat cream, cold)
- •2 tbsp icing sugar
- •400 ml whipping cream (for whipped cream, cold)
- •6 tbsp icing sugar
- •1 tsp vanilla paste (or seeds from 1 vanilla pod, or 1 tsp vanilla extract/essence)
- •150 g dark chocolate (60-70% cacao)
- •300 ml whipping cream (for chocolate sauce, warm)
Instructions
- 1
In a pot over medium-high heat, add the water, milk, butter, salt, and sugar.
- 2
When the mixture reaches a rolling boil, add the flour and quickly mix with a spatula until the dough forms a large ball.
- 3
Transfer the dough to a bowl and let it cool completely before adding eggs.
- 4
Once cool, add an egg and mix until combined.
- 5
Perform the 'V' test with the dough and add more egg gradually if necessary.
- 6
Fill a piping bag with the dough and pipe small 3cm diameter buns on a lined baking tray, leaving space between them.
- 7
Bake in a preheated oven at 180°C/350°F for 15-20 minutes, then lower the temperature to 150°C/300°F and bake for an additional 10 minutes.
- 8
Remove from the oven and cool on a rack.
- 9
For the pastry cream, mix half the sugar with egg yolks, then add flour and cornstarch.
- 10
Heat the milk with the remaining sugar, salt, and vanilla until steaming.
- 11
Gradually add the milk to the yolks, whisking continuously, then return to the saucepan and cook until thick.
- 12
Cover the pastry cream and refrigerate until cold.
- 13
For the diplomat cream, whip the cream with icing sugar until stiff, then fold it into the cold pastry cream.
- 14
Fill the choux buns with diplomat cream or whipped cream.
- 15
For the chocolate sauce, melt the chocolate in the microwave and mix with warm cream until smooth.
- 16
Serve the filled profiteroles drizzled with warm chocolate sauce.
