Profiteroles

Written by on in Pastry
Jump to Recipe Print Recipe

Classic profiteroles filled with Chantilly cream and topped with chocolate ganache.

People are scared of making choux pastry, but it really isn’t all that difficult. Just have patience! My top tips are

  • Allow your milk, water and butter come to a rolling boil before adding the flour. This means the liquid is bubbling furiously.
  • When adding your eggs, do so gradually. You can always add, but you cannot take out. If you add too much egg then it’s game over.
  • Don’t open the oven when your choux are baking. The cold air will make them collapse.

Read the recipe thoroughly, or please feel free to reach out to me if anything is unclear. They are really not as intimidating as they seem. Just make sure to read the recipe thoroughly and be patient.

Also Chantilly is just sweetened cream, but it sounds so fancy

Print Recipe

Profiteroles

Classic profiteroles filled with Chantilly cream and topped with chocolate ganache
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Keyword: chocolate, choux, profiteroles
Servings: 4 people

Equipment

  • Piping bag

Ingredients

Choux Pastry

  • 60 g water
  • 60 g milk
  • 60 g unsalted butter
  • pinch salt
  • ½ tsp sugar
  • 60 g strong white flour can use plain flour
  • 2-3 eggs

Chantilly Cream

  • 200 ml double cream
  • 1 tsp vanilla extract
  • 20 g icing sugar

Chocolate Ganache

  • 100 g dark chocolate
  • 100 ml double cream

Instructions

Choux Pastry

  • Heat water, milk and butter in a saucepan.
  • When this reaches a rolling boil, add the flour, salt and sugar and stir continuously.
  • Beat until a smooth ball forms and it's coming away from the sides of the pan.
  • Transfer to a mixing bowl and leave cool for 20-30 mins.
  • Preheat your oven to 220°C/200°C fan.
  • Beat your eggs in a separate bowl. GRADUALLY add the eggs to your dough. Combine well after each addition. You want the dough to look smooth and shiny and be a dropping consistency. This means that if you fill the wooden spoon with your pastry and lift it up over the bowl, the pastry should fall back from the spoon into the bowl with a gentle plop. You might not need all the egg.
  • On a prepared baking sheet, pipe 3cm rounds of our choux pastry well spaced out or spoon with a teaspoon. Any pointy bits, just tap down with a wet finger. You can bake in separate batches if necessary. At this point, the rounds can be frozen to be baked later.
  • Bake in the preheated oven for 20 minutes. Do not open the door during this time.
  • When removed from the oven, poke a hole in the bottom of each to allow the steam out and leave to cool.

Chantilly Cream

  • This is easy peasy. Whip the double cream, sugar and vanilla until thick.
  • Fill a piping bag or even cut the corner off a sandwich bag. Insert the bag into the steam hole of each choux bun and fill until you feel resistance.

Chocolate Ganache

  • Chop chocolate roughly and place in a bowl.
  • Heat cream in the microwave or in a saucepan.
  • Pour hot cream over chopped chocolate and leave untouched for one minute. Stir vigorously until no lumps of chocolate are left. If necessary give a short blast in a microwave.
  • At this point, you can dip each profiterole in the chocolate ganache. Or simply just pour over the top as serving. The ganache will go hard as it cools, just reheat it for 20-30 seconds in the microwave to melt it again.
  • Decorate as you fancy. SPRINKLES.

Notes

  1. The uncooked choux can be kept in the fridge overnight or piped and frozen to be baked from frozen.
  2. These are best eaten on the day.

Enjoy, R x

views: 614