Profiteroles (Step by Step Recipe) with Chocolate Topping
Profiteroles are simple choux pastry which are baked and can be filled with a variety of sweet or savory fillings.
Ingredients
Profiterole Pastry:
- 8 Tbsp butter (good quality)
- 8 oz water
- 1 cup all purpose flour
- 4 eggs (at room temperature)
Filling:
- 1 recipe's yield of Homemade Custard (printable card below using all the same ingredients, but reduce the milk to ¾ cup/ 175 ml)
- 6 oz heavy whipping cream
- 2 Tbsp Grand Marnier liqueur
Chocolate Glaze (optional):
- ¼ cup dark chocolate
- 1 ½ oz heavy whipping cream
Alternative Topping
- ¼ cup Confectioner's sugar (as needed)
Instructions
Make the Choux Pastry:
- Heat oven to 400ºF.
- First prepare the choux pastry, by placing the butter and water in a medium sized saucepan over medium heat, until it comes to a rolling boil.
- Add all of the flour.
- Stir well until a dough forms, then remove from the heat. Continue to stir and allow to cool for a few minutes.
- Add one egg and beat vigorously until it is incorporated. Continue in this way with the rest of the eggs, adding one at a time and clearing in between.
- When all the eggs are added you will be left with a sticky, but smooth dough.
- Using two spoons, drop spoonfuls of dough (your desired size) onto a lined baking tray. Give them space to expand.
Bake the Profiteroles:
- Place in the preheated oven for 20 to 30 minutes, depending on the size you made. Turn the tray 180 degrees about 10 minutes before they're done if they are baking unevenly (I need to do this). Turn off the oven and leave them inside another 10 minutes or so.
- Remove them from the oven and place on a cooling rack.
Make the Filling:
- Make the custard recipe below, using only ¾ cup (175 ml) of milk. When it is made and chilled, add the Grand Marnier and stiffly beaten whipping cream.
- Fold in gently until the mixture is evenly combined. Cover and place in the refrigerator until ready to use. (This will keep in the fridge for about two days, so this can be made ahead.)
Make the Chocolate Topping (When Ready to Assemble):
- Melt the chocolate into the cream and stir until smooth.
- Remove from heat so the topping doesn't get too hot/runny.
Assemble the Profiteroles:
- Start by cutting each profiterole in half, almost all the way through, then remove the uncooked dough inside if there is any to remove.
- Spoon some filling into each pastry.
- Top with the chocolate ganache. Place on plate and keep in fridge until ready to serve (best served within a few hours). You can also keep them unglazed and serve them with the intention of pouring the chocolate glaze topping on upon serving them.
Notes
- Profiteroles will grow much larger than the size you make them, so make them about half the size that you want once they're baked.
- You can also keep them unadorned and serve them with the intention of pouring the chocolate glaze topping on upon serving them.
- Unique dessert idea: my cousin Denisa and I bought this dessert at Marks and Spencer many years ago for a family reuinion. It was made in a larger, clear, acrylic bowl and was partially filled with chocolate mousse. It was topped with cream filled profiteroles with a chocolate ganache topping! Spectacular!
Nutrition
Serving: 1 profiterole | Calories: 219kcal | Carbohydrates: 13g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 87mg | Potassium: 103mg | Fiber: 1g | Sugar: 5g | Vitamin A: 502IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
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