These recipes will inspire you to dive into the deep, decadent flavors and the velvety textures of chocolate profiteroles to get the taste of a dessert that will satisfy even your most intense chocolate cravings. The recipe below will guide you through crafting three unique fillings: classic whipped cream, decadent chocolate ganache, and vibrant raspberry buttercream - to take your chocolate profiteroles up by several notches.
This is the very base of the dessert, and with some practice, you can surely perfect it. There is nothing better than a delicious choux pastry that gives the profiteroles their distinct flavor.
Chocolate Profiteroles:
Ingredients:
- 251 ml milk
- 122 ml water
- 53 gm butter
- 154 gm flour
- A pinch of salt
- 1 tsp sugar
- 3 large eggs
- 301 ml cream
- 3 tbsp sugar
- 2 tsp vanilla extract
- 201 gm chocolate chips
- 102 ml cream
- 203 gm butter
- 404 gm sugar
- 101 gm raspberries
Method:
- You have to first preheat the oven to 200°C with a rack in the middle so that the pastry gets evenly cooked.
- You need to combine the whole milk, water, and unsalted butter in a medium saucepan.
- Then, you have to heat this mixture over medium heat and stir sometimes, continuing this until the butter melts.
- After that, you need to add all-purpose flour, salt, and sugar.
- At this step, your muscles will be put to work as you will have to stir the concoction vigorously until the mixture forms a ball. Yes, it could be tiring, but the result will be totally worth it.
- Finally, you can remove it from the heat and cool it a little. This will give your arms some rest as well.
- Once it is cool, you have to beat in the eggs, one at a time.
- Then, you can transfer the batter into a piping bag fitted with a large round tip.
- Next, you will need to pipe small round shapes onto a baking sheet lined with parchment paper.
- No, it's time for you to bake them for around 20 to 25 minutes.
- After around 25 minutes, your beautiful, crunchy, and absolutely yummy pastry will be ready for the unique fillings to come.
- For a classic whipped cream filling, you need to take a large mixing bowl, and in it, you need to beat the heavy cream until soft peaks form.
- To that, you have to gradually add the sugar and vanilla extract.
- You need to use a machine whisk to beat this combination until stiff peaks form.
- To complete the profiterole, you are going to transfer the whipped cream into a piping bag and fill the cooled choux pastry with it.
- Before serving, you can top it with freshly sliced strawberries or raspberries.
Chocolate ganache filling:
- Moving on to a rich chocolate ganache filling, you are going to take a small saucepan with heavy cream and heat it over low flame.
- Once it starts to simmer, you can take it away from the heat and pour it over dark chocolate chips.
- Then, you have to stir it smoothly.
- To assemble the profiterole, you have to pour the ganache into the pastry.
- Once it has cooled a little, you can dust it with some powdered sugar, and serve.
Raspberry buttercream filling:
- For a colorful raspberry buttercream filling, first, you have to whip unsalted butter in a large mixing bowl until it becomes smooth.
- And then, you need to gradually add in powdered sugar.
- You have to mix all of this until smooth.
- You can crush fresh raspberries and mix them into the buttercream, and it will be ready.
- To prepare it for serving, you have to pipe this filling into the choux pastry and dust it with some powdered sugar.
You are advised to experiment with different kinds of fillings, like lemon curd or caramel. They will undoubtedly lead to unique desserts. Sometimes, adding a fun extract to the choux pastry, including coffee or orange zest, gives the flavor profiles a new twist. Before serving, you can garnish the choux pastries with fresh fruits or chopped nuts.
To store, you have to transfer any leftover profiteroles to an airtight container and prop it into the refrigerator. This way, your dish will remain fresh for up to two days. You need to keep in mind to not fill the pastry with the fillings unless you are about to serve. This way you will be able to avoid the sogginess of the pastry.