Chocolate profiteroles are a classic in pastry making, a show-stopping and irresistible dessert that captures attention at first glance and first bite.
The soft choux pastry puffs, light and crispy, are filled with a velvety cream worked with whipped cream, giving the filling a delicate and enveloping texture.
Everything is then covered with a rich dark chocolate glaze, with an intense flavor, capable of perfectly balancing the sweetness of the filling.
The puffs are arranged to form a characteristic pyramid, making the profiteroles not only a delicious dessert but also a real centerpiece.
The final decoration, often made with dollops of whipped cream or chocolate shavings, adds a touch of elegance.
As beautiful as they are good, profiteroles always make a great impression on any occasion, from birthday parties to family lunches, up to the most important events.
Loved by both adults and children, they are a dessert that pleases everyone.
For the preparation, you can choose to make the choux pastry puffs at home, for an even more artisanal and genuine result, or buy them ready-made, a practical and quick solution that allows you to reduce time without sacrificing taste.
Moreover, profiteroles lend themselves to numerous variations: besides the classic chocolate version, pistachio, coffee, or white chocolate ones are also very popular.
Whatever version is chosen, one thing is certain: bringing profiteroles to the table means ensuring guaranteed success.
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 50 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 527.83 (Kcal)
- Carbohydrates 57.43 (g) of which sugars 38.85 (g)
- Proteins 8.44 (g)
- Fat 31.44 (g) of which saturated 11.24 (g)of which unsaturated 9.67 (g)
- Fibers 2.36 (g)
- Sodium 83.26 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 qt milk
- 5 egg yolks
- 4.23 oz sugar
- 4.59 oz cornstarch
- 1 packet vanillin
- 1 cup fresh whipping cream
- 3.4 fl oz milk
- 1 oz sugar
- 12.35 oz chocolate (50% dark)
- 5.3 oz choux pastry puffs
Tools
- 1 Small Pot
- 1 Saucepan
- 1 Wooden Spoon
- Electric Whisks
- Bowls
- Piping Bag
- Plain Nozzle for filling
- Star Nozzle
Steps
To prepare the custard, start by placing the egg yolks in a saucepan after separating them from the whites.
Add the sugar and vanillin to the saucepan.
Immediately work with a wooden spoon until a homogeneous mixture is obtained.
Gradually add the cornstarch, alternating with the addition of milk, while incorporating it.
Move the small pot to the heat, and over moderate heat, stirring continuously, bring to a boil.
Cool the cream in a large bowl, stirring very often.
After a few hours, when the cream is cold, whip 150 ml of fresh cream sweetened with a tablespoon of sugar.
Beat with the electric whisk.
Now take the cream and briefly mix it with the electric whisk. Add two or three tablespoons of whipped cream to this, incorporating it always with the help of the whisk.
With the cream obtained, fill the choux pastry puffs. This can be done by equipping the piping bag with a plain nozzle and piercing the bottom of the puff, or as I do, cutting it in half and filling it with the help of a teaspoon.
This method always guarantees me puffs very rich in cream inside.
Once all the puffs are filled, move on to the chocolate glaze.
Chop the dark chocolate into small pieces and transfer it to a bowl suitable for holding hot liquids.
Place 100 ml of cream, milk, and sugar in a pot.
Bring to a boil, then immediately pour into the bowl containing the finely chopped dark chocolate.
When it has melted, add a tablespoon of the cream used for the filling and incorporate it, stopping as soon as it is well blended.
To intensify the color, you can add a few tablespoons of unsweetened cocoa dissolved in a little warmed milk.
Decide whether to turn the profiteroles in the glaze or pour it over the various layers as you build up the layers that will form a pyramid.
Finally, decorate here and there with dollops of whipped cream.
The chocolate and cream profiteroles are thus ready.
Storage
Well sealed in an airtight cake container, they keep in the refrigerator for about 2 or 3 days.
