Chocolate Profiteroles, a delightful French pastry, tantalize taste buds with their airy choux pastry shells, velvety chocolate filling, and decadent drizzles of chocolate sauce. This indulgent dessert is a harmonious fusion of textures and flavors, embodying elegance and culinary finesse.
Originating from France, the profiterole, also known as choux à la crème, gained popularity across Europe and the world for its exquisite simplicity and deliciousness. Its foundation lies in choux pastry, a versatile dough cooked twice to achieve a light, hollow interior, perfect for holding various fillings. The artistry in crafting these delicate pastries lies in achieving the ideal balance between the crispness of the shell and the creamy richness of the filling.
At the heart of Chocolate Profiteroles lies the decadent chocolate filling, a smooth and luscious blend of ingredients like chocolate ganache or pastry cream infused with cocoa. This luxurious filling adds depth to each bite, complementing the delicate pastry with its intense, chocolatey notes. The assembly of these miniature masterpieces involves delicately piping or spooning the chocolate filling into the hollow choux shells, creating a delightful union of textures and tastes.
Chocolate Profiteroles are not just a dessert; they’re an experience. Whether served as a sweet ending to a lavish dinner or showcased as the star of a dessert table, their allure is undeniable. Their elegant appearance and decadent taste make them a favorite among dessert enthusiasts and pastry aficionados alike, inviting individuals to savor each delicate bite and revel in the luxuriousness of chocolate and pastry combined.
– 2 cups (500 ml) whole milk (not skim)
– 1 vanilla bean or 1 tsp vanilla bean paste
– 3 tbsp corn starch
– 1 tbsp bread flour
– 2 tbsp granulated sugar
– 6 egg yolks
– 1/2 cup (125 g) unsalted butter, cubed and cold
– 3/4 cup (185 ml) water
– 1/4 cup (52 g) unsalted butter
– 2 tsp granulated sugar (optional)
– 1/4 tsp fine salt
– 3/4 cup (112 g) bread flour
– 3 large eggs (55g – 60g each), room temperature
– 1/3 cup (50 g) powdered sugar (for dusting)
– 1 cup (220 g) dark chocolate
– 2 tbsp (30 g) unsalted butter
– 1 tbsp brown sugar
– 1/2 cup (125 ml) heavy cream
1. Heat milk in a saucepan until small bubbles form around the edges. If using vanilla bean, scrape the pods into the milk.
2. In a bowl, combine corn starch, flour, sugar, and egg yolks. Gradually add hot milk while whisking to avoid curdling.
3. Return mixture to the pan, cook until thickened, and remove from heat. Add butter gradually, strain, cover, and chill until set.
1. Preheat oven. Line baking trays. Heat water, butter, and sugar in a pan. Remove from heat, add flour, and mix into a dough.
2. Cool slightly, then add eggs gradually, ensuring a sticky, non-breaking dough forms.
3. Pipe dough onto trays, smooth tops, dust with powdered sugar, and bake until golden.
*Chocolate Sauce (Microwave Method):*
1. Combine all ingredients in a microwave-safe bowl. Microwave in intervals, stirring until smooth. Cool slightly.
*Chocolate Sauce (Double Boiler Method):*
1. Combine ingredients in a heatproof bowl over simmering water. Stir until melted, then cool.
1. Fill a piping bag with pastry cream, fill each choux pastry.
2. Dip tops in chocolate sauce, allowing excess to drip. Let set before serving or refrigerating.
These delectable Chocolate Profiteroles can be stored in the fridge for up to three days, offering a delightful treat for any occasion.