Profiteroles with Cream and Chocolate Sauce, an irresistible sweet pyramid that can easily be prepared at home. With choux pastry, a neutral-tasting dough is prepared, and with a piping bag, choux puffs the size of a walnut are formed and baked in the oven. The filling can be whipped cream, custard, or other creams, and finally, they are dipped in a chocolate cream. Being a neutral dough, they can also be filled with cheeses.

Other Recipes

Difficulty: Medium
Cost: Medium
Preparation time: 1 Hour 30 Minutes
Portions: 20 People
Cooking methods: Stovetop, Oven
Cuisine: French
Seasonality: All seasons

287.84 Kcal

calories per serving

Info Close

Energy 287.84 (Kcal)
Carbohydrates 22.52 (g) of which sugars 13.81 (g)
Proteins 4.68 (g)
Fat 20.66 (g) of which saturated 5.39 (g)of which unsaturated 3.66 (g)
Fibers 2.00 (g)
Sodium 136.13 (mg)

Indicative values for a portion of 94 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

1 cup water
3.5 oz butter
1.2 cups flour
0.5 tsp fine salt
1 tsp powdered sugar (optional)
4 eggs (large)
1.7 cups milk
0.25 cup sugar
3 egg yolks
2.5 tbsps cornstarch
1 tbsp rice flour
1 lemon (whole zest)
1 tsp vanilla extract
1 cup whipping cream (whipped and sweetened)
2 tbsps powdered sugar (to mix with whipped cream)
1.7 cups whipping cream
0.2 cups milk
0.3 cup sugar
0.3 cup unsweetened cocoa powder
2.6 oz acacia honey
0.5 tsp fine salt
3.5 oz 75% dark chocolate

With these amounts, I prepared 60 choux puffs, with a serving of 3 per person for a total of 20 servings

Tools

Food Scale
Pot
Whisk
Bowl
Piping Bag
Electric Whisks

Steps

In a saucepan, pour the water, cut butter, salt, sugar, and bring to a boil. Remove from heat and pour the flour all at once, mix with the whisk to prevent lumps from forming, and then use a wooden spoon.
Put back on the heat, and when the dough comes off the sides well, turn off and let cool slightly. In a bowl, crack the eggs and incorporate them one by one into the dough; for this operation, it is better to use electric whisks. The consistency of the dough should be like a slightly thicker cream. Transfer the dough into a piping bag with a plain nozzle.
Prepare the trays; I tried placing parchment paper on one while I spread a thin layer of butter on the other. In both ways, they stayed well and did not stick. With the piping bag with a plain nozzle, squeeze an amount as big as a walnut, and with the back of a teaspoon, flatten the tip so it doesn’t burn. Bake in a static oven preheated to 390°F for the first 12 minutes, then lower to 356°F for another 12 minutes. At the end of baking, the choux puffs should be swollen and golden.
Pour the milk (minus a few tablespoons) into a saucepan along with the lemon peel and bring to a boil. In a bowl, whisk the egg yolks with sugar and vanilla extract for a few seconds. Add cornstarch, rice flour, and mix while adding the reserved milk. Remove the lemon peel from the boiling milk and pour everything in, stirring quickly with the whisk. It is ready at the first puffs of boiling. Let the cream cool covered in contact with plastic wrap to prevent skin formation. Once cold, fold in the sweetened whipped cream.
In a bowl, pour the unwhipped cream, milk, sugar, unsweetened cocoa powder, acacia honey, salt and mix. Pour into a pot and bring to a boil over moderate heat, stirring with the whisk. When it is about to boil, add the chopped chocolate and stir until boiling. Once the chocolate has melted, turn off, pour into a bowl and chill in the refrigerator.
Fill the choux puffs from the bottom using a piping bag and place them upside down on the tray. Once finished, take each one, I used two picks, dip them in the chocolate sauce, and place them on a plate forming a pyramid. Let them rest in the refrigerator for a few hours. Decorate as desired with mint leaves or dollops of whipped cream.