Profiteroles
About This Profiteroles
This profiteroles recipe strikes the perfect balance between achievable and impressive, making it ideal for bakers ready to expand their skills while still achieving guaranteed delicious results. While this recipe requires a bit more technique and attention than basic recipes, the stunning results and incredible flavor make every moment worthwhile.
What Makes This Profiteroles Special
You'll develop valuable baking skills as you work through this recipe, from mastering proper mixing techniques to understanding how ingredients work together to create the perfect texture. This recipe has been carefully developed to guide you through each step with clear instructions and helpful tips that set you up for success. The secret to achieving bakery-quality results lies in following the timing and techniques precisely, and the reward is a spectacular creation that looks and tastes like it came from a professional bakery.
Key Techniques for Success
Perfect for impressing guests at dinner parties, celebrating milestone occasions, or treating your family to something truly special, this recipe delivers restaurant-quality results in your own kitchen. What makes this recipe stand out is the incredible depth of flavor and beautiful presentation that elevates it beyond ordinary baked goods.
Perfect for Every Occasion
With a little patience and attention to detail, you'll create something truly memorable that showcases your growing baking expertise and brings joy to everyone who tastes it.
Ingredients
- 240ml (1 cup) Water
- 115g (½ cup) Unsalted butter
- ¼ tsp Salt
- 125g (1 cup) All-purpose flour
- 4 Large eggs
- 480ml (2 cups) Heavy cream
- 60g (½ cup) Powdered sugar
- 2 tsp Vanilla extract
- 170g (6 oz) Dark chocolate, chopped
- 120ml (½ cup) Heavy cream (for sauce)
Quick Info
- Total Time:
- 90 min
- Difficulty:
- Medium
- Servings:
- 30
Instructions
- 1
Preheat oven to 425°F (220°C). Line two baking sheets with parchment.
- 2
Make choux: Bring water, butter, and salt to boil. Add flour all at once, stirring vigorously. Cook 1-2 minutes until dough forms a ball and pulls from sides of pan.
- 3
Transfer to a bowl, cool 5 minutes. Add eggs one at a time, beating well after each until smooth and glossy.
- 4
Pipe or spoon 1-inch mounds onto prepared sheets, spacing 2 inches apart.
- 5
Bake 15 minutes at 425°F, reduce to 375°F, bake 10-12 more minutes until golden and crisp. Cool completely.
- 6
Make filling: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- 7
Make chocolate sauce: Heat cream until simmering. Pour over chocolate, let sit 1 minute, then stir until smooth.
- 8
Cut puffs in half horizontally. Fill bottom half with whipped cream, replace top.
- 9
Arrange on a serving plate and drizzle with warm chocolate sauce.
- 10
Serve immediately or refrigerate until ready to serve.
Pro Tips
- •Don't open the oven during baking or puffs will collapse.
- •Make sure choux pastry forms a smooth ball before adding eggs.
- •Puffs should feel light and hollow when done baking.
- •For easier eating, make smaller profiteroles and stack them.
Variations
Fill with ice cream for a cold dessert. Use chocolate pastry cream for double chocolate. Top with caramel instead of chocolate sauce.
