Try Making These Delicious Profiteroles

By
Alfie F
-
Profiteroles
Photo by Bryam Blanco on Unsplash

Profiteroles, or chocolate eclairs, are delicious balls of soft choux pastry filled with delectable and smooth chocolate sauce. They are relatively easy to make but will impress anyone who tries them. Here’s how to make them.

Ingredients:

  • 1/2 cup of water
  • 1/4 cup of unsalted butter
  • 1/4 teaspoon salt
  • 1/2 cup of all-purpose flour
  • 2 large eggs
  • 1 cup of heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup of heavy cream
  • 4 ounces of chocolate, chopped
  • 1 tablespoon unsalted butter

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a saucepan, combine the water, unsalted butter, and salt. Bring to a boil over medium heat.
  2. Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. Transfer the dough to a mixing bowl and let it cool slightly.
  3. Add the eggs, one at a time, to the dough, beating well after each addition, until the dough is smooth and glossy.
  4. Transfer the dough to a piping bag fitted with a large round tip (or simply use a spoon) and pipe small mounds onto the prepared baking sheet, leaving space between each mound for expansion.
  5. Bake the choux pastry in the preheated oven for 20-25 minutes, or until golden brown and puffed up. Remove from the oven and let cool completely on a wire rack. While the pastry is cooling, prepare the filling. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  6. Once the pastry has cooled, use a sharp knife to slice each profiterole in half horizontally. Spoon or pipe the whipped cream filling into the bottom half of each profiterole and then place the top half back on.
  7. To make the chocolate sauce, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate and unsalted butter. Stir until smooth and glossy. Drizzle the chocolate sauce over the filled profiteroles or serve it on the side for dipping.