Profiteroles with Cream
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.
Servings: 45 profiteroles
Calories: 97kcal
Ingredients
Ingredients for Profiteroles
- 1 cup water
- 5 1/3 tablespoons butter butter
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 cup flour
- 5 large eggs 4 - 5 five eggs
Ingredients for Chocolate Sauce
- 8 ounces semisweet chocolate finely chopped
- 1 cup heavy cream
Ingredients for Filling
- 1 cup whipping cream
- 1 tablespoon sugar
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Make the chocolate sauce
- 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.
Make whipped cream
- 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.
- Remove from the refrigerator and mix on high speed for about 2 - 3 minutes, until light and fluffy.
Assemble profiteroles
- 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.
- Dip the tops of the profiteroles in the melted chocolate. Place on a cooling rack to set or you can serve them immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- 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.
Nutrition Facts
Profiteroles with Cream
Amount Per Serving (1 profiterole)
Calories 97
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 36mg12%
Sodium 29mg1%
Potassium 50mg1%
Carbohydrates 6g2%
Fiber 0.5g2%
Sugar 3g3%
Protein 2g4%
Vitamin A 229IU5%
Vitamin C 0.1mg0%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.