Chocolate profiteroles are light, airy pastry shells filled with luscious chocolate cream. What makes them all the more luxurious is the fact they are drizzled with a rich ganache that makes your dessert all the more picture-worthy. Chocolate profiteroles are perfect when you are hosting a soirée or simply indulging on a cozy evening.
Ingredients:
Don't be intimidated by the name–Choux pastry, pronounced "shoe," is nothing but a light and airy pastry dough used to make éclairs, cream puffs, and, of course, profiteroles. Unlike regular traditional pastry, it’s made by cooking a mixture of water, butter, flour, and eggs on the stovetop. To make the choux pastry, you'll need the following things:
- 125 gm all purpose flour
- 75 gm unsalted butter
- 150 ml water
- 3 large eggs
- 1 tsp sugar
- ½ tsp salt
For the chocolate filling:
- 200 gm Cadbury Bournville
- 250 ml heavy cream
- 30- 50 gm icing sugar
For the chocolate ganache:
- 90 gm Cadbury Bournville
- 115 ml heavy cream
Instructions:
- Start by preheating your oven to 200°C.
- Meanwhile, line a baking tray with parchment paper, and get ready for some pastry magic!
- In a saucepan over medium heat, combine the water, butter, sugar, and salt. Once the butter has melted and the mixture starts to simmer a bit remove it from the heat and add the flour all at once. Stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan. This is your choux pastry dough.
- Let the dough cool slightly and make sure the eggs are at room temperature. Add the eggs one at a time, mixing well after each addition. The dough should be glossy and thick enough to hold its shape.
- Pipe the pastry by transferring the choux pastry to a piping bag fitted with a large round tip. Pipe small mounds (about the size of a walnut) onto your prepared baking tray, leaving space between each one. These will puff up, so allow them room to grow!
- Bake at 200°C in the preheated oven for 20-25 minutes, or until the profiteroles are puffed and golden brown. Allow your dessert some standing time, it's crucial! Resist the urge to open the oven door until they’re done; a sudden rush of air can deflate them! Once baked, turn off the oven and leave them inside for another couple of minutes to dry out.
- While your profiteroles cool, you can start to whip the heavy cream until soft peaks form. Melt the dark chocolate over a double boiler or in the microwave, being careful not to burn it. Once melted, fold the chocolate into the whipped cream along with the icing sugar until it is smooth and velvety.
- Once the pastries have cooled completely, use a sharp knife to poke a small hole in the bottom of each. Pipe in the chocolate cream, filling them generously but not overflowing.
- For the finishing touch, heat the cream until it’s just about to boil, then pour it over the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
- Dip the tops of the filled profiteroles into the ganache or drizzle it over the pastries for an irresistible finish. This makes your profiteroles all the more appealing to the eyes!
These chocolate profiteroles are the perfect mix of textures: the crispness of the outer shell, the light and airy cream inside, and the smooth, rich ganache that ties everything together.They’re a true showstopper recipe. They are ideal for impressing guests who are dessert connoisseurs.
And if you want to mix things up, consider adding a splash of vanilla extract to your cream or experimenting with different types of chocolate for the ganache. Or, how about filling them with a raspberry coulis instead? The possibilities are endless!Homemade chocolate profiteroles are a treat best enjoyed in various ways, maybe with a double shot espresso, an or an oreo berry milkshake. Drizzle the profiteroles with warm chocolate sauce, fill them with creamy whipped cream or ice cream, or pair them with a fruity compote.