My way profiteroles, Profiteroles are a French dessert made of small choux pastry filled with vanilla ice cream and covered with chocolate sauce.
They have a long history dating back to the 16th century. It is said that profiteroles were first created at the French court of Catherine de’ Medici, who married Henry II in 1540. Catherine brought with her Italian chefs, who introduced choux pastry, a light and fluffy dough used to make the choux pastry. Profiteroles quickly became a popular dessert at the French court and soon spread throughout Europe.
By the 18th century, they had become a common dessert in French patisseries. The word “profiterole” comes from the old French “profiter,” which means “to profit.” It is said that the name was chosen because profiteroles were an easy and quick dessert to prepare, and therefore profitable for pastry chefs.
The recipe I am sharing today is for profiteroles with chocolate and pastry cream, it’s a creation, I will be honest, not very easy, but not impossible, you will see. The choux pastry is prepared in a very short time, just follow the recipe step by step, once the choux pastry is done, just fill them with the pastry cream and finally cover them with the chocolate glaze. Today, profiteroles are a popular dessert all over the world.
They are often served as a dessert at the end of a meal, but can also be enjoyed as an afternoon snack or as a party dessert. Regardless of the variations, which I will discuss in the notes, profiteroles are always a delicious and decadent dessert. They are a real pleasure for the senses and a perfect way to end a special meal.
Below you can find other spoon desserts recipes:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 45 Minutes
- Portions: 10-12 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 534.36 (Kcal)
- Carbohydrates 44.25 (g) of which sugars 21.27 (g)
- Proteins 12.66 (g)
- Fat 34.87 (g) of which saturated 19.49 (g)of which unsaturated 12.17 (g)
- Fibers 5.93 (g)
- Sodium 239.28 (mg)
Indicative values for a portion of 210 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 for my way profiteroles
- 1 cup Water
- 1 1/4 cups All-purpose flour
- 7 tbsps Butter
- 1/2 teaspoon Powdered sugar (level)
- 4 Eggs
- 1/2 teaspoon Salt
- 2 cups Milk
- 1/2 cup Sugar
- 4 Egg yolks
- 2 tbsps Cornstarch
- 2 1/2 tbsps All-purpose flour
- 1 Lemon (zest)
- 1 Vanilla (pod)
- 11 1/2 oz Dark chocolate
- 1/2 cup Water
- 1/4 cup Heavy cream
- 1/4 cup Sugar
Tools
- Piping bag Cuki Pastry Bag Kit, Pack of 10 Bags + 3 Nozzles
- Saucepan Megafesa Dolomiti – Saucepan, Diameter 16 cm, Marengo Grey Color
- Pastry syringes Binjor 6Pcs Plastic Pastry Syringe with 8 Detachable Nozzles Multifunctional Cake Decorating Gun with Professional Die Syringe Decorator and 4 Scissors for Cake Decorating
- Whisks Tescoma 428288 GrandChef Whisk, Stainless Steel, Silver, 32 cm, 1 Piece
Steps for my way profiteroles
For the preparation of the choux pastry, you can look at Choux Pastry
For the procedure look at Pastry Cream
In a high-sided saucepan, heat water, sugar, and cream. Bring to a boil until the sugar dissolves, remove from heat and add the chocolate pieces. Stir with a hand whisk until you obtain a shiny glaze. Wait for it to cool a bit and use it on the choux pastries
Once the choux pastries are cool, we can proceed to fill them. Take a piping bag with a small round nozzle, the hole must be small, so as to pierce the base of the choux pastry and fill it with the syringe, fill all the choux pastries. At this point, place the choux pastries on a serving plate, and pour the glaze directly over the choux pastries, and here the profiteroles are ready to serve.
Notes and Variations for my way profiteroles
The profiteroles can be stored in the fridge for 3/4 days. The choux pastries can also be filled with chantilly cream or whipped cream, and the glaze can also be made with white chocolate
