White chocolate profiteroles are tasty cream puffs filled with diplomat cream and glazed with a white chocolate ganache.
Making this recipe will require some time and effort, but you will be rewarded with exceptional success! Ideal to make for special occasions or parties.
With an irresistible taste, these white chocolate profiteroles will conquer everyone!
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Profiteroles – Homemade Recipes
- Difficulty: Medium
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven, Stove
Ingredients
- 3 eggs
- 5 1/4 tbsp butter
- 3/4 cup all-purpose flour
- 3/4 cup water
- 1 pinch salt
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 tsp vanilla extract
- 2/3 cup heavy cream
- 3 1/2 oz white chocolate
- 2/3 cup heavy cream
- as needed chocolate (dark or milk)
Tools
- Spatula
- Hand Whisk
- Beater
- Piping Bag
Steps
To make the white chocolate profiteroles, melt the butter in a bain-marie then pour it into a pot, add the water and a pinch of salt. Put on low heat and bring to a boil.
Add the flour and mix everything until the mixture detaches from the sides of the pot, ensuring no lumps form. Remove from heat and allow to cool to room temperature.
Then add the eggs, one at a time until the previous one is absorbed, obtaining a homogeneous and creamy mixture.
Put the choux pastry in a piping bag with a star nozzle and, on a lightly buttered baking tray, form the puffs, creating mounds of dough the size of a walnut, spacing them apart.
Preheat 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, without ever opening the oven door. After baking, leave the puffs in the off oven with the door ajar for 10 minutes, then remove and let them cool completely.
In a saucepan, bring the milk to a boil with the vanilla extract.
Meanwhile, in a bowl, beat the yolks with the sugar and gradually add the sifted flour. Mix until you obtain a homogeneous mixture.
Then add the boiling milk to the egg mixture, pouring it in little by little. Mix with a whisk and put the obtained mixture on the heat and bring to a boil, stirring until the cream thickens.
Transfer the cream to a glass bowl, cover with plastic wrap in contact with the surface, and let it cool.
Whip the cream and add it to the custard, mixing with a movement from bottom to top, until you obtain a compact and frothy cream. Transfer it to a piping bag.
In a saucepan, heat the cream, then remove from heat and incorporate the white chocolate. Stir until you obtain a smooth and shiny mixture.
Let it cool and then use electric whisks to whip the ganache into a frothy mixture.
Fill the puffs with the diplomat cream (set aside a couple of tablespoons for decoration); then dip the puffs upside down, one at a time, into the ganache.
Once the puffs are glazed, proceed to assemble the dessert: arrange the puffs on a serving plate, placing them on top of each other to form a pyramid.
Dust with shaved or grated chocolate (dark or milk).
Decorate with dollops of cream previously set aside.
Place the profiteroles in the fridge until ready to serve. Enjoy!
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