Profiteroles ( cream puffs) are basically these small, hollow pastries typically filled with cream and covered with a chocolate sauce. This is a French dessert choux pastry that can be decorated or even left plain.
If angels had a favorite dessert, it would be this one! lol I recommend getting a pastry bag for this recipe, it makes it much easier to fill the profiteroles using a pastry bag.
Choux Pastry Puffs:
- 1 cup of all purpose flour
- 1 cup of water
- 1/2 cup of unsalted butter, cut into 16 equal pieces
- 2 teaspoons of sugar
- 1/2 teaspoon salt
- 4 large eggs
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
- In a medium saucepan bring water, butter, sugar and salt to a boil over medium-high heat. stirring with a wooden spoon gently.
- When mixture begins to boil add flour all at once and stir quickly. You will notice how easily the mixture pulls away from the sides of the pan. It almost becomes a mashed potato consistency. Remove from heat.
- Allow paste to cool, stirring a couple of times. It takes about 5 minutes.
- Add eggs one at a time, stirring vigorously after each egg addition. Make sure each egg is well incorporated.
- Transfer the mixture into a pastry bag fitted with a large plain tip. Pipe 1 1/2 inch high mounds onto a baking sheet about 2 inches apart.
- Light sprinkle puffs with water immediately to prevent from burning, also the water will help create steam which also allows the puffs to rise nicely. Bake until golden brown, 5-30 minutes. Turn oven off and allow the puffs to cool.
- Remove from oven; poke the puffs underneath to let the steam escape. Transfer puffs to a cool surface.
- 2 teaspoons of vanilla extract
- 1 1/4 cup of heavy cream
- 1 1/2 tablespoon of confectioners sugar, sifted. Note: If you have a hard time getting the mixture to get creamy, add more sugar.
In a bow whisk together vanilla, cream and sugar. Stir vigorously or use a mixer ( using a mixer will make it much easier). You will notice the mixture beginning to thicken. Refrigerate until you are ready to inject the creme into your puffs.
Hot Chocolate Sauce:
- 6-7 ounces of good quality dark chocolate coarsely chopped
- 1/2 cup of half & half
Place chocolate into a double boiler. ( Heat a pat with about 2 cups of water, bring to boil. Then sit another pot on top and add chocolate and half & half. The steam from the pot will then heat the chocolate safely without burning it. Stir as the chocolate begins to melt. Sit aside in a warm spot until you are ready to drizzle over puffs.
Assembling the Profiteroles
- Transfer the Chantilly into a large piping bag with a small pin tip. Pierce the base of the puff with the tip and pipe in creme. If you prefer you can even slice the puff in half and spoon in the creme.
- Once you are finished piping, drizzle with chocolate! And ENJOY!