Classic Profiteroles with Cream Filling and Chocolate Sauce
Delicate choux pastry filled with silky vanilla cream and topped with warm, glossy chocolate sauce these classic profiteroles are a decadent dessert for any occasion.
Equipment
- Medium-sized saucepan
- Whisk
- Mixing bowls
- Piping bag
- Baking Sheet
- Parchment paper
- Cooling Rack
- Small saucepan
Ingredients
Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- 1 tsp sugar optional, for a hint of sweetness
Cream Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
Chocolate Sauce
- 1/2 cup heavy cream
- 4 oz bittersweet chocolate chopped
- 1 tbsp unsalted butter optional, for shine
Instructions
- In a medium saucepan, bring water and butter to a boil over medium-high heat.
- Reduce heat and stir in flour, salt, and sugar. Stir until the mixture forms a ball and pulls away from the sides.
- Remove from heat. Let cool slightly, then beat in eggs one at a time until the batter is smooth and glossy.
- Preheat oven to 425°F (220°C). Pipe small mounds onto a parchment-lined baking sheet.
- Bake for 10 minutes, then reduce heat to 375°F (190°C) and bake for 15–20 minutes until puffed and golden. Cool on a rack.
- For the filling, whisk sugar, cornstarch, and egg yolks. Slowly whisk in warm milk.
- Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla. Cool completely with plastic wrap pressed to surface.
- For chocolate sauce, heat cream and pour over chopped chocolate. Let sit, then stir until smooth. Add butter if desired. Keep warm.
- Fill profiteroles with cream using a piping bag. Drizzle with warm chocolate sauce before serving.
Notes
Profiteroles are best enjoyed fresh. You can store the unfilled choux pastry in an airtight container and fill just before serving.