The Chocolate Profiterole is my favorite dessert after the mille-feuille. I make it often and finally today I managed to add the recipe to the blog. To make this dessert, you can buy ready-made choux buns at the supermarket or prepare the choux pastry following the recipe you’ll find in the description below.
Also take a look at these other recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Chocolate Profiterole Ingredients
- 3/8 cup water
- 1/2 cup butter
- 1 cup flour
- 3 eggs
- 1 pinch salt
- 5 oz chocolate (dark)
- 1/3 cup sugar
- 1/3 cup milk
- 2 cups custard cream
- 3/4 cup whipping cream
Chocolate Profiterole Steps
First, prepare the choux buns: In a saucepan with high edges, pour the water and add the butter in pieces and a pinch of salt. Once the butter is melted and the water starts to boil, pour in the sifted flour all at once and mix with a wooden spoon. Continue cooking for a few minutes until the mixture detaches from the pan.
Transfer the mixture to a bowl and let it cool. Once the mixture is lukewarm, add one egg at a time, making sure the first egg is absorbed before adding the next. It should result in a smooth and homogeneous dough. You can also use electric beaters.
Put the mixture in a piping bag with a plain nozzle. Line a baking sheet with parchment paper and form small mounds no larger than a walnut. I recommend spacing them apart because they will puff up during baking. Bake at 350°F (180°C) in a preheated oven for 20 minutes. It’s important not to open the oven during baking until the time is up. Once golden, remove from the oven and let them cool.
Now prepare the cream using your recipe, or follow mine which you can find by clicking here
Now prepare the glaze to decorate the Chocolate Profiterole: Pour the milk and sugar into a saucepan and melt over the heat. Add the dark chocolate, stirring until it completely melts. Cook over low heat until it reaches the right consistency.
Add a couple of tablespoons of previously whipped cream to the now cold custard cream, pour the cream into a piping bag and fill all the choux buns from the base by gently inserting the bag’s nozzle. As you fill the choux buns, form a pyramid.
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Cover the choux buns with the chocolate glaze and decorate with whipped cream tufts. Store in the fridge until it’s time to serve.
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