Chocolate profiteroles are a classic of pastry, a spectacular and irresistible dessert that captivates at first glance and taste.
The soft, light, and fragrant puffs are filled with a velvety cream made with whipped cream, giving the filling a delicate and enveloping texture.
Everything is then covered with a rich dark chocolate glaze with an intense taste, 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 true centerpiece.
The final decoration, often made with whipped cream tufts or chocolate flakes, adds a touch of elegance.
As beautiful as they are tasty, profiteroles always make a great impression on any occasion, from birthday parties to family lunches, and even on the most important occasions.
Beloved by both kids and adults, they are a dessert that pleases everyone.
For the preparation, you can choose to make the puffs at home, for an even more artisanal and genuine result, or buy them ready-made, a practical and quick solution that reduces time without sacrificing taste.
Moreover, profiteroles lend themselves to numerous variations: besides the classic chocolate version, pistachio, coffee, or white chocolate ones are also highly appreciated.
Whatever version you choose, 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
- 4.25 cups milk
- 5 egg yolks
- 4.23 oz sugar
- 4.58 oz cornstarch
- 1 packet vanillin
- 1.06 cups heavy whipping cream
- 3.38 fl oz milk
- 1.06 oz sugar
- 12.35 oz chocolate (50% dark)
- 5.29 oz puffs
Tools
- 1 Saucepan
- 1 Pan
- 1 Wooden Spoon
- Electric Whisks
- Bowls
- Piping Bag
- Round Tip for filling
- Star Tip
Steps
To prepare the custard, start by placing the egg yolks in a pan after separating them from the whites.
Add the sugar and vanillin to the pan.
Work immediately with a wooden spoon until you get a homogeneous mixture.
Gradually add the cornstarch alternating with the addition of milk while incorporating it.
Place the saucepan on the stove and, over moderate heat, continuously stirring, bring to a boil.
Let the cream cool in a large bowl, stirring frequently.
After a few hours, when the cream is cold, whip 5 fl oz of sweetened heavy cream with a tablespoon of sugar.
Work with electric whisks.
At this point, take back the cream and briefly work it with the electric whisks. Add two or three tablespoons of whipped cream to it, always incorporating with the help of the whisks.
With the cream obtained, fill the puffs. This can be done by equipping the piping bag with a round tip and piercing the bottom of the puff, or as I do by cutting it in half and filling it with the help of a teaspoon.
This method always guarantees puffs very rich in cream inside.
Once all the puffs are filled, proceed to prepare the chocolate glaze.
Chop the dark chocolate into small pieces and transfer it to a bowl suitable for holding hot liquids.
Place 3.38 fl oz of cream, the milk, and the sugar in a saucepan.
Bring to a boil, then immediately pour into the bowl containing the finely chopped dark chocolate.
When it is melted, add a tablespoon of the cream used for the filling and incorporate it, stopping as soon as it is well mixed.
To intensify the color, a few tablespoons of unsweetened cocoa dissolved in a little warmed milk can be added.
Decide whether to roll the profiteroles in the glaze or pour it over the various layers of these as you make the different levels that will form a pyramid.
Finally, decorate here and there with tufts of whipped cream.
The chocolate and cream profiteroles are now ready.
Storage
Stored in an airtight cake container, it will keep in the fridge for about 2 or 3 days.
