Profiteroles Choux Puffs
Delight your taste buds with these elegant and indulgent Profiteroles Choux Puffs, a classic French dessert perfect for any occasion. Light and airy choux pastry is baked to golden perfection, then filled with luscious vanilla-infused whipped cream and topped with a silky drizzle of rich dark chocolate. This recipe balances simplicity and sophistication, featuring a straightforward technique to achieve perfectly puffed pastries and creamy, decadent fillings. Ideal for dinner parties or luxurious afternoon treats, these profiteroles are guaranteed to impress your guests while satisfying your sweet cravings. With step-by-step instructions, you’ll master this timeless dessert in no time.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 80 grams Unsalted butter
- 240 ml Water
- 1 pinch Salt
- 5 grams Granulated sugar
- 4 large Eggs
- 250 ml Heavy cream
- 15 grams Powdered sugar
- 1 tsp Vanilla extract
- 150 grams Dark chocolate
- 60 ml Milk
Instructions
Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
In a medium-sized saucepan, combine water, butter, salt, and sugar. Heat over medium heat until the butter fully melts and the mixture starts to simmer.
Remove the saucepan from heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a cohesive dough and pulls away from the sides of the pan.
Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly, to remove excess moisture.
Transfer the dough to a mixing bowl and let it cool for 5 minutes.
Beat in the eggs one at a time, fully incorporating each egg before adding the next. The final dough should be smooth, glossy, and thick enough to hold its shape when piped.
Transfer the dough to a piping bag fitted with a large round nozzle. Pipe small mounds (about 4 cm in diameter) onto the prepared baking sheets, spacing them about 5 cm apart.
Lightly dampen your finger with water and smooth out any peaks on the mounds.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven during baking to prevent deflation.
Remove the puffs from the oven and poke a small hole in the bottom of each to release steam. Allow them to cool completely on a wire rack.
For the cream filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a small round nozzle.
Fill each choux puff through the steam-release hole with the whipped cream filling.
For the chocolate sauce: Melt the dark chocolate and milk together in a heatproof bowl set over a pot of simmering water, stirring until smooth.
Drizzle the chocolate sauce over the filled choux puffs before serving.
Nutrition Facts
Calories |
3083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.0 g | 283% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 98.3 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 333 mg | 26% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1586 mg | 34% | |
*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.
