A profiterole or cream puff is a pastry ball usually filled with a sweet filling and topped with a white or dark chocolate sauce, caramel, or just plain dusted with confectioners’ sugar. This recipe is filled with chantilly cream and topped with chocolate.
Buon appetito!
Profiteroles aka Cream Puffs
Ingredients
- ½ cup water
- ½ cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 eggs (large), room temperature
Instructions
- Preheat oven to 425˚F. Line a rimmed baking sheet with silpat or parchment paper.
- In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1cup of flour all at once with a wooden spoon.
- Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
- Transfer dough to a large mixing bowl and beat using an electric mixer or on a stand mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
- Transfer the dough to a piping bag fitted with a ½" round tip or just cut the bottom at ½ inch. Pipe 28 puffs, each 1 ½” diameter and 1/2” tall rounds. Keep them 1"; apart and avoid making peaks, but if you do get peaks, wet fingertips lightly with water and smooth them out.
- Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
- Once cream puffs are completely cooled, fill them with cream (see recipe below).There are 2 ways to fill them:1. Pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back2. Cut off tops of puffs and pipe cream inside using a pastry bag then cover with the tops.
- Drizzle some of the chocolate sauce (recipe below) over the puffs.
Chantilly Cream
Ingredients
- 1 teaspoon of vanilla paste or extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Pour cream in a bowl of a stand mixer or in a cold glass bowl if you are using an electric mixer; add sugar and vanilla extract.
- Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.
Chocolate Sauce
Ingredients
- ¾ cup heavy cream
- 1 tablespoon butter
- 6 ounces bittersweet chocolate chopped
Instructions
- In a small saucepan, bring the heavy cream just to a boil. Remove from the heat.
- Add the chocolate and the remaining 1 tablespoon of butter and let stand just until the chocolate is melted. Whisk until smooth.
