Profiteroles
Delight your taste buds with the irresistible charm of homemade profiteroles—light, airy choux pastry shells filled with luscious whipped cream and topped with a rich, velvety dark chocolate sauce. This elegant French dessert is deceptively simple to make, requiring just a handful of pantry staples like butter, eggs, and flour. Perfectly golden and crisp on the outside, each profiterole offers a delightful contrast to its creamy, sweet center. Whether you drizzle the warm chocolate sauce over the tops or indulge by dipping, these bite-sized pastries are a show-stopping treat for dinner parties, celebrations, or indulgent afternoons. Ready in under an hour, this profiteroles recipe is a must-try for anyone who loves classic European desserts with a decadent twist.
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Recipe Information
Ingredients
- 120 ml Water
- 60 g Unsalted butter
- 75 g All-purpose flour
- 1 pinch Salt
- 1 tsp Granulated sugar
- 2 large Eggs
- 250 ml Heavy cream
- 2 tbsp Powdered sugar
- 1 tsp Vanilla extract
- 100 g Dark chocolate
- 50 ml Milk
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a medium saucepan, combine the water, butter, salt, and sugar. Heat over medium heat until the butter melts and the mixture begins to boil.
Remove the saucepan from the heat and quickly stir in the flour all at once. Mix vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Return the saucepan to low heat and stir for 1–2 minutes to dry the dough slightly.
Transfer the dough to a mixing bowl and let it cool for 5 minutes.
Beat in the eggs one at a time, mixing thoroughly after each addition. The dough should become smooth, shiny, and just thick enough to hold its shape.
Using a piping bag fitted with a round nozzle, pipe small mounds (about 1.5 inches wide) onto the prepared baking tray, leaving space between each mound.
Dip your finger in water and smooth out any pointed tops on the mounds to prevent burning.
Bake in the preheated oven for 20–25 minutes or until the profiteroles are puffed and golden brown. Do not open the oven during baking, as this may cause them to collapse.
Remove from the oven and pierce each profiterole with a skewer or knife to release steam. Allow them to cool completely on a wire rack.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a small nozzle.
Slice each profiterole in half horizontally or make a small hole in the base. Fill each with whipped cream.
In a heatproof bowl set over simmering water, melt the dark chocolate with the milk, stirring until smooth. Alternatively, melt the chocolate and milk in the microwave in short bursts, stirring in between.
Drizzle the warm chocolate sauce over the filled profiteroles or dip the tops into the chocolate.
Serve immediately and enjoy this elegant dessert!
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.9 g | 228% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 416 mg | 18% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 71.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 215 mg | 17% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1026 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
