Profiteroles (Step by Step Recipe) with Chocolate Topping
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
10 mins
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Total Time
50 mins
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Servings
14
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Calories
219 kcal
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Course
Bread, Baked Goods
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Cuisine
French
Profiteroles (Step by Step Recipe) with Chocolate Topping
Description
This step-by-step Profiteroles recipe begins by preparing choux pastry through boiling butter and water, incorporating flour to form dough, and then adding eggs carefully to achieve a sticky, smooth consistency. Spoonfuls of dough are baked into puffs at 400ºF, turning the tray midway to ensure even baking, and finished by letting them dry in the turned-off oven. This technique yields light, hollow pastry shells suitable for filling.
The filling combines homemade custard with whipped cream and Grand Marnier to add flavor and lightness. The profiteroles can be topped with a warm chocolate glaze made by melting dark chocolate with heavy cream, or simply dusted with confectioners sugar if preferred. This dessert offers a balance of crispy choux exterior, creamy custard filling, and rich chocolate topping.
Profiteroles typically expand significantly during baking, so the dough portions should be about half the desired final size. The dish can be served as a unique presentation topped with chocolate ganache or enjoyed simply with custard filling, making it a versatile dessert choice.
Ingredients
Profiterole Pastry:
- 8 Tbsp butter (good quality)
- 8 oz water
- 1 cup all-purpose flour
- 4 egg at room temperature
Filling:
- 1 custard printable card below using all the same ingredients, but reduce the milk to ¾ cup/ 175 ml, recipe's yield, homemade
- 6 oz heavy whipping cream
- 2 Tbsp Grand Marnier
Chocolate Glaze (optional):
- ¼ cup dark chocolate
- 1 ½ oz heavy whipping cream
Alternative Topping
- ¼ cup confectioners sugar as needed
Instructions
Make the Choux Pastry:
- Heat oven to 400ºF.
- First prepare the choux pastry, by placing the butter and water in a medium sized saucepan over medium heat, until it comes to a rolling boil.
- Add all of the flour.
- Stir well until a dough forms, then remove from the heat. Continue to stir and allow to cool for a few minutes.
- Add one egg and beat vigorously until it is incorporated. Continue in this way with the rest of the eggs, adding one at a time and clearing in between.
- When all the eggs are added you will be left with a sticky, but smooth dough.
- Using two spoons, drop spoonfuls of dough (your desired size) onto a lined baking tray. Give them space to expand.
Bake the Profiteroles:
- Place in the preheated oven for 20 to 30 minutes, depending on the size you made. Turn the tray 180 degrees about 10 minutes before they're done if they are baking unevenly (I need to do this). Turn off the oven and leave them inside another 10 minutes or so.
- Remove them from the oven and place on a cooling rack.
Make the Filling:
- Make the custard recipe below, using only ¾ cup (175 ml) of milk. When it is made and chilled, add the Grand Marnier and stiffly beaten whipping cream.
- Fold in gently until the mixture is evenly combined. Cover and place in the refrigerator until ready to use. (This will keep in the fridge for about two days, so this can be made ahead.)
Make the Chocolate Topping (When Ready to Assemble):
- Melt the chocolate into the cream and stir until smooth.
- Remove from heat so the topping doesn't get too hot/runny.
Assemble the Profiteroles:
- Start by cutting each profiterole in half, almost all the way through, then remove the uncooked dough inside if there is any to remove.
- Spoon some filling into each pastry.
- Top with the chocolate ganache. Place on plate and keep in fridge until ready to serve (best served within a few hours). You can also keep them unglazed and serve them with the intention of pouring the chocolate glaze topping on upon serving them.
Notes
- Shape the dough portions about half the intended final size as they expand greatly during baking.
- Serve profiteroles plain or topped with chocolate glaze applied right before serving.
- For a dessert variation, fill with custard and top with chocolate ganache, recreating a layered mousse presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1 profiterole | |
| Calories | 219kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 116mg | 39% |
| Sodium | 87mg | 4% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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