Decadent Chocolate Profiteroles
Indulge in the delightful world of Decadent Chocolate Profiteroles, a classic French pastry that has charmed dessert lovers across Europe, especially in Great Britain. These exquisite miniature cream puffs are filled with rich, velvety cream and draped in a luscious chocolate sauce, creating a symphony of textures and flavors you won't soon forget. Often arranged in a stunning pyramid for special occasions, these treats can also be elegantly served in dessert cups for a sophisticated touch. Perfect for impressing guests or simply enjoying at home, these profiteroles are sure to become a favorite, just as they have for many dessert enthusiasts. For an extra twist, consider filling them with a silky custard-style cream – the possibilities are endless!
8
Servings
375
Calories
11
Ingredients
Ingredients
Cold water
200 ml (none)
Caster sugar
1/2 teaspoon (none)
Butter
85 g (reduce to melted)
Salt
1/8 teaspoon (none)
Plain flour
115 g (none)
Medium eggs
4 (beaten)
Double cream
600 ml (none)
Icing sugar
1 tablespoon (none)
Butter
15 g (reduce to melted)
Water
4 tablespoons (none)
Good quality chocolate
175 g (broken into pieces)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large saucepan, combine butter, cold water, and caster sugar. Heat gently until the butter is melted.
3
While the butter melts, mix the plain flour and salt in a separate bowl, then set aside.
4
Once the butter mixture has melted, increase the heat and add the flour and salt all at once. Stir quickly with a wooden spoon until the mixture forms a smooth paste that pulls away from the sides of the pan.
5
Remove the pan from the heat and let the mixture cool for 10-15 minutes in a large bowl.
6
Once cooled, gradually beat in the beaten eggs, adding a little at a time, until the mixture is smooth, shiny, and has a soft dropping consistency. You may not need to add all the eggs.
7
Lightly oil a large baking tray. Dampen a teaspoon with warm water, scoop a teaspoon of the pastry mixture, and shape it into a ball with your fingertip dampened with warm water. Place on the baking tray, ensuring there’s space between each puff.
8
Bake in the preheated oven for 25-30 minutes or until they turn a gorgeous golden brown. Avoid opening the oven door during baking.
9
Once baked, remove them from the oven and use a skewer to poke a small hole in the bottom of each profiterole. Return them to the oven for another 5 minutes to dry out.
10
To prepare the filling, lightly whip the double cream with the icing sugar until soft peaks form, being careful not to overwhip.
11
Once the profiteroles are cool, use a piping bag or a freezer bag with a corner snipped off to fill them with whipped cream through the holes at the bottom.
12
For the chocolate sauce, melt the chocolate with the water and butter over a double boiler or a pan of simmering water, stirring gently until smooth and glossy.
13
Allow the chocolate sauce to cool slightly before drizzling it over the filled profiteroles. Alternatively, create an elegant presentation by stacking them in a pyramid and carefully pouring the sauce on top.
14
Serve and enjoy the luxurious taste of your homemade profiteroles!
Nutrition Information
25g
Fat
31g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Profiteroles?
They are a classic French pastry consisting of miniature cream puffs filled with velvety whipped cream and topped with luscious chocolate sauce.
What is the origin of this dessert?
Profiteroles are a traditional French pastry that has become popular across Europe, particularly in Great Britain.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 375 calories.
What temperature should the oven be set to?
Preheat your oven to 400°F (200°C).
What ingredients are needed for the choux pastry base?
You will need cold water, caster sugar, butter, salt, plain flour, and medium eggs.
How do I know when the flour mixture is ready on the stove?
Stir the mixture until it forms a smooth paste that pulls away from the sides of the saucepan.
How long should the pastry paste cool before adding eggs?
Let the mixture cool for 10-15 minutes in a large bowl.
How should the eggs be added to the pastry mixture?
Beat the eggs gradually into the cooled mixture, a little at a time, until it is smooth and shiny.
What is the correct consistency for the pastry dough?
The mixture should have a soft dropping consistency.
Do I have to use all four eggs?
No, you may not need to add all the eggs to reach the desired consistency.
How do I shape the profiteroles for baking?
Use a dampened teaspoon to scoop the mixture and shape it into a ball with a dampened fingertip.
How long do the profiteroles bake?
Bake them for 25-30 minutes until they are golden brown.
Why should I avoid opening the oven door during baking?
Opening the door can cause the delicate cream puffs to collapse.
What is the purpose of poking a hole in the bottom of the puffs?
A small hole allows steam to escape and helps the inside dry out.
How long should the puffs dry in the oven after poking holes?
Return them to the oven for an additional 5 minutes.
What is the filling made of?
The filling is made of double cream lightly whipped with icing sugar.
How do I avoid over-whipping the cream?
Whip the double cream only until soft peaks form.
What is the best way to fill the profiteroles?
Use a piping bag or a freezer bag with a snipped corner to inject cream through the holes in the bottom.
How is the chocolate sauce prepared?
Melt good quality chocolate with water and butter over a double boiler until smooth and glossy.
Can I use a different type of filling?
Yes, you can consider filling them with a silky custard-style cream for a different flavor profile.
What is the fat content per serving?
Each serving contains 25g of fat.
How many carbohydrates are in one serving?
There are 31g of carbohydrates per serving.
How much protein is in each serving?
Each serving provides 3.75g of protein.
How much flour is required for this recipe?
The recipe calls for 115g of plain flour.
What type of chocolate should I use for the sauce?
Use 175g of good quality chocolate broken into pieces.
How can I serve these for a special occasion?
You can stack them in an elegant pyramid and pour the chocolate sauce over the top.
What tags are associated with this recipe?
Tags include dessert, french pastry, cream puffs, chocolate sauce, and party food.
Is there salt in the recipe?
Yes, 1/8 teaspoon of salt is mixed with the flour.
What should I do before drizzling the sauce?
Allow the chocolate sauce to cool slightly before pouring it over the filled profiteroles.