PROFITEROLES CAKE Perfect: Original Recipe with Crispy Choux and Glossy Glaze
PROFITEROLES CAKE: The Three Secrets (Crispy Choux, Stable Cream, Glossy Glaze)
Problem No. 1: Are the choux (even if bought) soft? Does the Chantilly cream collapse? Is the glaze dull? SOLVED!
A perfect profiterole is a balance of temperatures and textures. Often store-bought choux lose their crunch, the whipped cream doesn’t hold its shape, or the glaze becomes too dull once cooled.
The Solution (The Three Secrets to Perfection):
Reviving the Choux: Choux should always be briefly passed in the oven just before use. This not only dries them but reactivates their crispness even if they were purchased the day before.
Cold Chain for the Chantilly: For rock-solid whipped cream, the bowl and whisk must be chilled. This prevents the cream from warming and turning into butter, ensuring exceptional stability.
Italian-Style Glossy Glaze: Adding a small amount of butter at the end of preparation, off the heat, ensures a mirror shine and prevents the glaze from breaking or going dull once cooled.
The Profiteroles Cake is the ultimate spoon dessert. A triumph of choux filled with soft vanilla Chantilly cream and drowned in a glossy, enveloping chocolate glaze. A timeless classic that, with these tricks, will be worthy of the best pastry shops.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Cooking time: 20 Minutes
- Portions: 6-8 servings
- Cuisine: Italian
- Energy 536.44 (Kcal)
- Carbohydrates 47.10 (g) of which sugars 32.60 (g)
- Proteins 6.04 (g)
- Fat 36.15 (g) of which saturated 12.14 (g)of which unsaturated 10.02 (g)
- Fibers 5.07 (g)
- Sodium 231.42 (mg)
Indicative values for a portion of 70 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
- profiteroles (choux) (about 30 ready-made choux)
- 1 cup heavy cream for whipping, 35% fat
- 1.8 oz confectioners' sugar
- 1 vanilla bean
- 1 lb 70% dark chocolate
- 7 fl oz water
- 3/4 cup granulated sugar
- 1/3 cup heavy cream (liquid)
- 1 pinch salt
Tools
- Mixers
Step-by-Step Procedure: Tricks for Success
[TRICK #1] If you use ready-made choux, arrange them on a baking tray lined with parchment paper and warm them in a preheated oven at 302°F (conventional) for 5-7 minutes. Turn the oven off and let them cool completely in the open air. They will be crunchy again!
Melt 2 tsp of butter in a small saucepan for the glaze and set aside.If instead you prefer to make them at home rather than buy them ready-made, follow this recipe
Finely chop the chocolate.
In a saucepan, pour the water and the granulated sugar and bring to a boil, stirring.
As soon as it boils, add the cream and the pinch of salt. Bring back to a boil and remove from the heat.
Add all the chopped dark chocolate. Whisk vigorously until the mixture is completely combined.
[TRICK #3] When the glaze is smooth and glossy, add the 2 tsp of cold melted butter and stir quickly. The melted (but not hot) butter will give a perfect emulsion and a mirror-like shine.
Let the glaze cool until it reaches a thick but still pourable consistency (about 20-30 minutes at room temperature).[TRICK #2] Place the bowl and the beaters (or the stand mixer whisk) in the freezer for at least 10 minutes.
Pour the cold cream from the refrigerator into the chilled bowl. Start whipping.
As soon as it begins to thicken, add half of the confectioners’ sugar and the seeds from the vanilla bean.
Continue whipping and, after a couple of minutes, add the remaining confectioners’ sugar, whipping until you reach a firm and glossy consistency. Do not overwhip, or lumps of butter will form.Transfer the Chantilly to a piping bag fitted with a plain tip. Pierce the base of each choux with the tip of a knife and fill them.
Place the filled choux in the refrigerator to set for 10 minutes.
[TRICK #4] Make sure the glaze is at a warm temperature (about 86-95°F) so it doesn’t melt the cream. Dip the choux one at a time into the glaze and let them drain on a wire rack.
Arrange the glazed choux on the serving plate creating a pyramid with descending tiers.
Return to the fridge for at least 30 minutes, or until serving time.
Fill the choux and place them on a tray as you go; when all are filled, chill them in the refrigerator for 10 minutes.
Store in the refrigerator until serving.
Notes & Tips, Storage and Variations
Tips & Notes
Temperature: Temperature is key. Very cold cream. Warm glaze for coating. Cake served cold.
Clarified butter: If you make the choux at home, use clarified butter for the pâte à choux.
Chocolate: For a more stable and shiny glaze, prefer a good-quality dark chocolate (at least 70%).
Storage
Once filled and glazed, the Profiteroles Cake can be kept in the refrigerator for a maximum of 2 days.
Variations and Alternatives
Filling: Chantilly cream can be replaced with pastry cream or chocolate cream.
White Profiteroles Cake: Replace the dark chocolate in the glaze with white chocolate and slightly reduce the sugar.
STORAGE
If the choux are not filled they can be stored up to one week in a tin box.
Once filled they should be kept in the refrigerator for a maximum of 2 days.
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FAQ (Questions & Answers)
My chocolate glaze became dull and cracked as it cooled. What did I do wrong?
Answer: The issue is temperature and composition. If the glaze was cooled too quickly or the liquid/sugar ratio isn’t correct, it tends to lose shine. The Solution: For a mirror glaze: 1) Use high-quality dark chocolate (min. 70%). 2) Add a small piece of butter at the end of preparation, off the heat, to emulsify and ensure shine. 3) Coat the choux when the glaze is warm (about 86-95°F), not hot and not too cold.
I whipped the Chantilly cream, but after 15 minutes it starts to lose volume and melt. How can I stabilize it?
Answer: Chantilly cream loses stability if it warms up or if the base cream isn’t fatty enough. The Solution: Before whipping, ensure the cream is very cold (at least 35% fat) and that the bowl and beaters have been chilled in the freezer for at least 10 minutes (the cold chain). You can also add a teaspoon of honey or a spoonful of mascarpone at the end of whipping; they act as natural stabilizers and prolong the holding power of the cream.
Can I prepare the cake in advance, for example the day before? How long will it keep?
Answer: Absolutely yes, it’s recommended to prepare it in advance! The Solution: Complete assembly (filled and glazed choux) should be done at most 12-24 hours before serving. The moisture from the Chantilly will tend to soften the choux too much after 24 hours. Always store it in the refrigerator, covered but taking care that plastic wrap does not touch the glaze.
