Delicious little bites of choux pastry filled with cream and topped with chocolate.  Profiteroles with Cream are a classic dessert that are great for serving a crowd at a party or to enjoy after a dinner for two.

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Back in December, I made profiteroles for my husband’s birthday. After going onto my website to grab the recipe, I realised it needed some serious updating! I originally wrote this recipe back in the spring of 2011! I hadn’t done any updates and the photos were not inspiring at all. After reading the recipe, I knew I had to rewrite it to make it much easier for all of you to follow.

So, today I’m bringing and update of an old classic. This is absolutely one of my very favourite desserts. If you’ve never had a chance to try them out, now’s your chance.

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What Are These Profiteroles Like

• Difficulty – This recipe is a little difficult. If you are a novice baker, it may take you a few times to get them just right. But don’t give up, they are worth the effort!
• Taste – A light and crisp pastry filled with a sweet cream and topped with decadent melted chocolate ganache. Delicious!
• Serving – This recipe makes approximately 45 small profiteroles. You can easily adjust the serving in the recipe card at the end of the post.

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Instructions

1. Preheat oven to 450ºF/220ºC. with rack in the middle of the oven. Line & grease two baking sheets with parchment paper. Set up your mixer with a large mixing bowl and set aside.
2. In a medium saucepan set over medium heat, add the water, butter, sugar and salt. Bring to a simmer until the butter melts, about 2 – 3 minutes. Reduce heat to low and add all the flour at once stirring quickly with a wooden spoon. Stir for about 5 minutes until the pastry becomes aromatic. Remove from heat.
3. Immediately transfer the pastry to a large mixing bowl and mix on high for about 10 to 20 seconds. Start adding the eggs, one a time, mixing well after each addition. Once you have added the fourth egg, check the dough to see if it falls from the beaters. If so, you won’t need to add the extra egg. If the pastry is still a lump, add the remaining egg and mix well.
4. Place the pastry into a pastry bag and pipe onto your baking sheets. Pipe about 1 teaspoon of pastry for each profiterole. If they have pointy tops after being piped, use the back of a wet teaspoon to lightly flatten them out.
5. Place one tray in the oven at a time. Bake for 12 minutes or until they are quite risen. Reduce heat to 375ºF/190ºC and turn the tray around. Bake for a further 8 – 10 minutes until they are golden, crisp and hollow on the inside. Remove from oven and allow to cool completely on a cooling rack.
6. In a small saucepan set over medium heat, add the cream. Bring to a simmer until the top starts to foam. Immediately remove from heat and add all the chopped chocolate. Stir well until the chocolate melts, about 2 – 3 minutes. Set aside.
7. In a medium glass mixing bowl, add the whipping cream and sugar. Stir well and cover with plastic wrap and refrigerate for about 10 minutes.
8. Remove from the refrigerator and mix on high speed for about 2 – 3 minutes, until light and fluffy.
9. Pick up a profiterole and with a sharp knife make a small hole in the side of it. Do this for all the profiteroles you are planning to fill. Next, put the cream into a pastry bag and gently put the mouth of the bag into the side of the profiterole and squeeze a small amount of cream. Continue doing this for all the profiteroles.
10. Dip the tops of the profiteroles in the melted chocolate. Place on a cooling rack to set or you can serve them immediately.

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Recipe Tips

• Read entire recipe card and recipes tips before making these profiteroles.
• Making choux pastry
  • Make sure to cook the pastry until you have a light aroma and it becomes shiny. This usually takes about 5 minutes.
  • Add the eggs slowly. You will need between 4 – 5 large eggs. After you have added your 4th egg, check the pastry. If it falls off the beaters, the pastry is done. If it is a big clump, add the extra egg.
• Baking profiteroles
  • Start baking at 450ºF to get them to rise and turn golden. Make sure to reduce the heat after 12 minutes and turn around the baking tray. This will ensure even baking and prevent them from going too brown. They should be crisp on the outside and hollow on the inside.
• Making chocolate ganache
  • Heat the cream over medium heat and remove from heat as soon as it comes to a simmer. Add chocolate immediately and stir until it completely melts and becomes shiny. DON’T add the chocolate over the heat or the cream could split and the chocolate will become grainy.
• Whipping cream
  • Always have cold cream, a cold bowl and cold beaters. Always! Whip the cream until it stiffens. Don’t over mix or the cream will deflate and curdle.

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Substitutions

• Profiteroles – I do not recommend making any changes to the choux pastry. Alternations will change the consistency and therefore the end result.
• Chocolate ganache – You can top these with a basic sugar glaze if you prefer.
• Whipped cream filling – These can be filled with pretty much anything you like. I have used pastry cream, Lemon Curd and even fresh raspberries.

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Serving

These profiteroles are great served after a dinner like the Shrimp Linguine, Cod Piccata or the Lemon Cream Chicken. They are great as a Valentine’s Day dessert.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!