Homemade Chocolate Profiteroles
Homemade Chocolate Profiteroles are delightful, bite-sized pastries filled with creamy goodness and topped with rich chocolate sauce. These sweet treats are perfect for any occasion, whether you are celebrating a special event or just want to indulge your sweet tooth. They are fun to make and even better to eat!
Why Make This Recipe
Making Homemade Chocolate Profiteroles allows you to enjoy a classic French dessert right from your kitchen. The process of making choux pastry and pastry cream may seem a bit challenging, but the result is worth it. You get to impress your family and friends with these delicious pastries that are both crunchy and creamy at the same time. Plus, they are customizable based on your taste, making them a versatile dessert for all to enjoy.
How to Make Homemade Chocolate Profiteroles
Ingredients
- 500 g whole milk
- 1 tsp Pure Vanilla Extract
- 20 g all-purpose flour
- 30 g corn starch
- 40 g caster sugar
- 1/4 tsp salt
- 6 egg yolks
- 125 g unsalted butter (cubed and cold)
- 185 g water
- 52 g unsalted butter
- 8 g granulated sugar (optional)
- 1/4 tsp fine salt
- 112 g bread flour
- 3 large eggs (room temperature)
- 50 g powdered sugar to dust
- 200 g dark cooking chocolate
- 30 g unsalted butter
- 10 g brown sugar
- 125 g heavy cream
Directions
- Prepare the vanilla bean if you are using one.
- Make the French Pastry Cream by combining milk, vanilla, and sugar in a saucepan over medium heat. Stir the mixture until it starts to heat up. In another bowl, whisk together the egg yolks, flour, and corn starch. Once the milk is warm, slowly whisk it into the egg mixture. Return everything to the heat and cook until it thickens. Let it cool.
- Prepare the Choux Pastry by boiling the water, butter, salt, and sugar in a saucepan. Once it boils, remove it from the heat and add the flour. Stir until it forms a smooth dough. Let it cool slightly, then add eggs one at a time, mixing well after each addition.
- Pipe the choux pastry onto a baking sheet lined with parchment paper. Bake in a preheated oven until they puff up and turn golden brown.
- Make the Chocolate Sauce by melting the dark chocolate and butter together with the heavy cream. You can use a microwave or a double boiler for this.
- Assemble the profiteroles by filling the baked choux with the cooled pastry cream, drizzling the chocolate sauce over the top, and dusting with powdered sugar.
How to Serve Homemade Chocolate Profiteroles
Serve Homemade Chocolate Profiteroles on a beautiful plate. You can arrange them in a stack or in a line. These pastries are best enjoyed fresh, but they can also be stored for later.
How to Store Homemade Chocolate Profiteroles
If you have leftovers, it’s best to store the filled profiteroles in the refrigerator. Place them in an airtight container, and they should stay fresh for a day or two. However, for the best taste and texture, serve them as soon as possible.
Tips to Make Homemade Chocolate Profiteroles
- Make sure to let the choux pastry cool slightly before adding the eggs. This will prevent them from cooking.
- If you want extra sweetness, you can add a bit more sugar to the pastry cream.
- To prevent soggy pastries, avoid filling the profiteroles too far in advance.
Variation
You can fill your profiteroles with flavored creams like coffee or orange, or even ice cream, for a different twist. You can also experiment with white chocolate or caramel sauces instead of dark chocolate.
FAQs
1. Can I make the pastry cream in advance?
Yes, you can make the pastry cream ahead of time. Just store it in the refrigerator until you are ready to use it.
2. Can I freeze the profiteroles?
Yes, you can freeze the unfilled choux pastry. Once baked and cooled, place them in an airtight container and freeze. When ready to serve, fill with cream and add sauce.
3. Why did my choux pastry not puff up?
This can happen if the dough was too wet or if it did not bake long enough. It might be helpful to bake them longer until they are fully cooked and puffed up.
