Profiterole is one of the most loved desserts in my family, always present on our table during special occasions such as birthdays and important celebrations. A great classic of pastry, composed of soft cream puffs filled with Chantilly cream and wrapped in a cloud of cream. An elegant yet delicious dessert, capable of pleasing everyone. The variations are endless: from custard cream to chocolate cream, from hazelnut to more creative versions. Whatever the chosen filling, success is always guaranteed.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5 oz water
- 3.5 oz butter
- 1.25 cups all-purpose flour
- 5 eggs
- 1 pinch salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 drops vanilla extract
- 3.5 oz heavy whipping cream
- 1 tablespoon unsweetened cocoa powder
- dark chocolate
Tools
- Piping Bag
- Hand Mixer
Preparation
To prepare the profiteroles, start with the cream puffs. In a non-stick pan, pour the water, butter, and a pinch of salt. Turn the heat to medium-low and wait until the butter is completely melted. At this point, add the sifted flour all at once and, with a wooden spoon, mix vigorously until the ingredients are well combined, and the dough detaches from the sides, forming a compact ball.
Turn off the heat and let the dough cool for a couple of minutes. Then incorporate the eggs, one at a time, stirring well after each addition. You will need about 5–6 eggs in total, depending on their size. Continue working until you obtain a smooth, thick, and creamy dough.
Transfer the dough into a piping bag with a smooth nozzle of approximately 1/2 inch (12 mm). Line a baking sheet with parchment paper and form the cream puffs, spacing them about 3/4 inch (2 cm) apart. The cream puffs should be about the size of a walnut, as they will increase in volume during baking.
Bake in a preheated static oven at 356°F (180°C) for about 30 minutes, until they are well puffed and golden. Do not open the oven during baking to prevent them from deflating.While the cream puffs cool, focus on preparing the filling, that is, the Chantilly cream. In a bowl, pour the cream, which you have kept in the refrigerator for at least 12 hours before use, and start working it with the electric mixer. When it begins to thicken, add the vanilla extract and powdered sugar.
Continue beating until you obtain a firm and well-set cream.It’s time to assemble the profiteroles. When the cream puffs are completely cool, fill them using a piping bag with a smooth nozzle, inserting inside the Chantilly cream prepared earlier. Gently pierce the base of the cream puffs and fill them. As you complete them, arrange them on a tray and set aside.
Now proceed with the coating. Divide the heavy whipping cream into two bowls. Beat the first portion of plain cream until firm, then focus on the second, adding cocoa during beating to obtain chocolate cream.
Take half of the filled cream puffs and place them in the bowl with the plain cream, gently mixing so they are completely covered. Do the same with the other half in the bowl with the chocolate cream. Then transfer the cream puffs to a serving platter.
To finish, decorate as desired with melted chocolate or other decorations of your choice. Let them rest in the refrigerator for at least 3 hours before serving so the profiteroles firm up and the flavors blend perfectly.
Tips
Profiteroles can be stored in the refrigerator for up to 36 hours in optimal conditions. To make them even more delicious, you can top them with melted white chocolate or shavings, or add hazelnut crunch on the surface before serving.
