The White Profiterole is a creamy and very delicious dessert, as well as simple and very quick to make. I used ready-made bases, so it’s perfect for beginners or those who don’t have time and desire to cook.
Of course, if you want, you can make both the choux pastry and the custard at home. In this case, I bought them already made.
The profiterole is the typical dessert we order at a restaurant, but making it at home, if you use ready-made choux pastries, is very simple and the result is mouth-watering. No need to cook anything, you just need to melt the chocolate.
You can increase or decrease the sugar according to your taste.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 25 choux pastries
- 7/8 cup whipping cream
- 4 1/4 oz 55% dark chocolate
- 2 tbsp powdered sugar
- 1 cup whipping cream
- 7/8 cup custard
- 2 tbsp powdered sugar
Recommended Tools
- Mixer
Steps: White Profiterole
First, melt the chocolate in a bain-marie or microwave and mix it with half of the cream. Mix well and let it cool.
When it is cold, combine it with the remaining cream, add the sugar and whip with an electric mixer, then store the cream in the fridge.
Put the cream, sugar, and custard in a bowl. Beat with the mixer and set aside.
Cut the choux pastries in half, fill the base with chocolate mousse, then close them with the top part.
Place a good amount of white cream on the serving plate and place the first layer of choux pastries on top. Add plenty of cream and another layer of choux pastries.
Arrange them in a pyramid shape and pour more cream on top, gently tapping the plate to let it drip into the spaces between each choux pastry.
Store the profiterole in the refrigerator until serving time.
