The chocolate profiteroles filled with cream and hazelnut cream are an irresistible dessert perfect for parties, birthdays, and special occasions. This dessert is assembled in a pyramid shape by placing delicious puffs filled with a cream made of whipped cream and hazelnut cream, then covered with dark chocolate. If you want to impress and amaze friends and family at the table, these profiteroles are perfect!
Check out the collection:
Profiteroles – Homemade Recipes
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Cooking time: 50 Minutes
- Portions: 6 People
Ingredients
- 3 Eggs
- 3/4 cups Flour
- 5 tbsp Butter
- 6 oz Water
- 1 pinch Salt
- 2/3 cup Whipping cream
- 1/2 cup Hazelnut cream
- 14 oz Dark chocolate
- 1 1/4 cups Fresh liquid cream
- to taste Fresh liquid cream
Preparation
For the preparation of chocolate profiteroles filled with cream and hazelnut cream, melt the butter in a double boiler then pour it into a pot, add water and a pinch of salt. Put on the stove over low heat and bring to a boil. Add the flour and mix until the mixture detaches from the sides of the pot, making sure no lumps form. Remove from heat and let cool to room temperature.
Then add the eggs, one at a time until the previous one is absorbed, obtaining a homogeneous and creamy mixture.
Place the choux pastry in a pastry bag with a star nozzle and, on a slightly buttered baking sheet, form the puffs, making small mounds of dough the size of a walnut, spacing them apart.Heat the oven to 482°F, bake and lower to 356°F, cook for 15-20 minutes. Then lower to 248°F and cook for another 20 minutes, never opening the oven door. Once cooking is finished, leave the puffs in the turned-off oven with the door ajar for 10 minutes, then remove and let cool completely.
Whip the cream in a bowl. Then incorporate the hazelnut cream, if it turns out to be dense, heat it for a minute in a double boiler or microwave. Mix everything with a spatula with an upward motion. Then transfer the cream to a piping bag.
Pour the cream into a saucepan and heat it over low heat, when it starts to simmer, remove from heat. Add the dark chocolate and mix with a whisk. You should obtain a homogeneous and shiny mixture. Transfer to a bowl and let cool.
Fill the puffs with the cream of whipped cream and hazelnut cream and place them on a tray. Dip the puffs upside down, one at a time, into the chocolate ganache, turn them over and place them on a rack to let the excess coating drip off.
Once the puffs are glazed, proceed to assemble the dessert: place the puffs on a serving plate, stacking them on top of each other to form a pyramid.
Whip a little cream, put it in a pastry bag with a star nozzle, and decorate the dessert with some tufts.
Store the profiteroles in the refrigerator until ready to serve. Enjoy!
If you make one of my recipes, share the photo using the hashtag #ricettedilibellula.
Follow me also on Facebook to discover new recipes and on my profile Instagram or TikTok. And to see the video recipes, subscribe to the YouTube channel!
To receive new recipes in your email every week for free, subscribe to the Newsletter.
If you want to receive the recipes directly on your phone, subscribe to the Telegram channel.
Join my Facebook group!
