Description
This classic profiteroles recipe features crisp choux pastry shells filled with smooth, homemade pastry cream and topped with a decadent chocolate ganache glaze. Perfectly puffed and golden, these elegant French pastries make a stunning dessert for any occasion, combining delicate textures and rich flavors for an irresistible treat.
Ingredients
Choux Pastry
- 60 g Unsalted butter (82% European style butter at room temperature, in chunks)
- 60 g Water
- 60 g Whole milk
- ¼ teaspoon Salt
- 1 teaspoon Granulated sugar
- 70 g Bread flour (high protein content flour, e.g., 13%)
- 110 g Egg (Approximately 2 eggs at room temperature, adjust as needed)
Pastry Cream Filling
- 240 g Whole milk (3% fat)
- 50 g Granulated sugar
- 40 g Egg yolk (approximate yolk of 2 eggs)
- 12 g Corn starch
- 12 g All purpose flour
- 1 teaspoon Vanilla extract
- 28 g Unsalted butter (82% fat, at room temperature)
Chocolate Ganache Glaze
- 170 g Semi sweet chocolate (use high quality chocolate e.g., Callebaut or Lindt)
- 77 g Heavy Cream (36% fat)
- 15 g Unsalted butter (82% fat, at room temperature)
Instructions
- Prepare the choux pastry dough: Sift the flour and set aside. In a saucepan, combine the butter, water, milk, salt, and sugar. Heat over medium until it begins to simmer, making sure it does not boil. Remove the pan from heat and add all the flour at once, stirring vigorously with a rubber spatula until a smooth dough without lumps forms.
- Cook the dough: Return the pan to medium heat and cook the dough for 3-5 minutes, stirring constantly until a thin skin forms on the bottom of the pan and some liquid evaporates, ensuring the dough firms up properly.
- Mix in the eggs: Transfer the dough to a stand mixer’s bowl fitted with the paddle attachment. Mix on low speed to cool slightly, then gradually incorporate the lightly whisked eggs, adding a little at a time. Mix continuously until the dough becomes glossy and pipeable, falling off the paddle in a V shape. Adjust egg quantity as needed.
- Chill the dough: Transfer the dough into a pastry bag fitted with a 0.5-inch French star nozzle and refrigerate for 1 hour to improve piping control and puffing.
- Pipe and freeze the shells: Pipe 16 evenly sized profiteroles onto a perforated baking mat or parchment-lined baking sheet, holding the bag vertically and applying consistent pressure. Smooth the tips by tapping with a wet finger. Lightly dust with powdered sugar to prevent cracking and freeze for at least one hour.
- Bake the profiteroles: Preheat the oven to 200°C / 392°F (no fan). Place the frozen profiteroles in the oven, reduce temperature to 170°C / 338°F (no fan), and bake for 30 minutes without opening the oven during the first 20 minutes. The shells should puff up golden and stay firm when cooled.
- Cool the shells: Allow the baked profiteroles to cool at room temperature on the perforated mat before filling.
- Make the pastry cream filling: Whisk sugar and egg yolks in a bowl until fluffy. Add cornstarch, flour, and vanilla extract, mixing until smooth. Heat milk in a saucepan until just simmering. Temper the egg mixture by gradually whisking in hot milk. Return to heat and cook, stirring constantly until thickened and boiling for about 1 minute. Remove from heat, strain if necessary, then add softened butter and mix until smooth. Cool completely, covering the surface with plastic wrap to prevent a skin.
- Prepare the chocolate ganache glaze: Semi-melt chocolate in the microwave. Heat cream until simmering and pour over the melted chocolate, stirring until smooth. Add butter and mix until incorporated. Let cool to about 30°C (86°F) until it reaches a smooth, medium consistency suitable for glazing.
- Fill the profiteroles: Using a skewer or small piping tip, create a small hole in the bottom of each shell. Fill a piping bag with pastry cream and pipe into the shells until full.
- Glaze the profiteroles: Dip the filled profiterole tops into the chocolate ganache, coating evenly. Tap gently to remove excess glaze or tidy edges with fingers.
- Set the glaze: Chill the glazed profiteroles in the fridge for 2-3 minutes to allow the ganache to set with a glossy finish.
- Serve and store: Enjoy profiteroles immediately to preserve shell crispiness. Store leftovers in the refrigerator to keep fresh.
Notes
- Adjust egg quantity in choux dough based on dough consistency; it should be pipeable but not runny.
- Freezing the piped dough before baking helps achieve better puff and prevents cracking.
- Do not open the oven during the first 20 minutes of baking to avoid deflation.
- Cover pastry cream with plastic wrap pressed to its surface to prevent skin formation.
- Use high-quality chocolate for a richer ganache flavor and smooth texture.
- Profiteroles are best served fresh to maintain shell crispness; leftover filled ones can become soggy.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
