There are many different types of popular French pastries, but one of the most unique and delicious French pastry is the profiterole. Profiteroles are small conch shaped choux pastries which are filled with Chantilly cream or vanilla ice-cream and then a luscious chocolate sauce is drizzled over the top of the profiteroles to finish. Profiteroles may also be prepared by cutting them in halves from the middle and then by sandwiching a dollop of Chantilly cream in between the halves.
Difficulty level: Medium
Yields per recipe: 28-30
Preparation time required: 25-30 minutes
Baking time required: 18-20 minutes
2 sauce pans
1 9×13 inch baking tray
1 parchment paper
2 piping bags
1 wooden stirring spoon
1 heatproof bowl
5 oz. of all-purpose flour
½ cup of milk (at room temperature)
½ teaspoon of salt
4 large eggs
1 teaspoon of caster sugar
2/3rd cup of water
½ cup of unsalted butter ( at room temperature)
For the chocolate Sauce
1 cup of premium quality dark chocolate
½ cup of milk
1 ½ oz. of unsalted butter (at room temperature)
4 tablespoons of pure honey
For the Chantilly Cream
1 cup + 1/4th cup of whipping cream
1 small vanilla pod
2 tablespoons of icing sugar
Method of preparation
1. Preheat your oven to 400 degrees Fahrenheit and prepare the baking tray by lining it with the parchment paper. Then take a saucepan and place it on the stove. Pour the milk and the water in the saucepan and simmer the mixture on medium low heat until it slowly starts boiling.
Once that happens, add-in the softened butter and stir it to combine with the milk mixture. Next, add the salt and the caster sugar and cook the mixture for another 2 minutes before adding the flour to it.
2. Next, add half of the flour to the milk mixture and stir it vigorously to combine. Once thoroughly combined, add the remaining flour and combine until you get a smooth and creamy mixture. Remove the saucepan from the heat while mixing the flour in the mixture and then place it back on the stove.
The consistency of the batter is very important. It should pretty easily fall off from the spoon on tilting it but it should not be runny. Once you get the perfect consistency, remove the saucepan from the heat and let the batter cool down.
3. Once the batter cools down, add the eggs one by one and combine them with the batter until they are thoroughly mixed. Now take the piping bag and fill it up with the batter for the profiteroles. Once done, fetch the prepared baking tray and pipe out small Ping-Pong ball sized dollops of batter over the tray.
Maintain some distance in between each dollop as the profiteroles will expand on baking. Then dip your finger in water and press the tops of the dollops to prevent the tops from burning.
4. Once ready, insert the baking tray into the oven and bake the profiteroles for 18-20 minutes. While the profiteroles are baking, take the cream in the bowl of an electric mixer and add the rest of the icing sugar to it. Then split the vanilla pod in half lengthwise and then scrape off the pulp from the vanilla pod with the blunt side of your knife.
Once extracted, add the vanilla extract to the cream and then set the bowl on a standing mixer. Beat the mixture on high speed until you get a soft and fluffy mixture.
5. Once done, set aside the bowl of the Chantilly cream and then fill a saucepan halfway up with water. Place the saucepan on the stove and adjust the flame to set it on medium. Then place a heatproof bowl over the saucepan and make sure that the base of it is not touching the water in the saucepan.
Then put the chocolate cubes, honey and the butter in the bowl and stir them until they melt and you get a smooth and silky chocolate mixture. Once done, remove the bowl from the heat and add-in the milk. Stir the mixture to combine the milk and then set aside.
6. Once you are ready with the profiteroles, take them out of the oven and let them cool down for 5 minutes. In the meantime, fill up another piping bag with the prepared Chantilly cream and then set it aside. Once the profiteroles are completely cooled down, take one of them and pierce the base of it with the nozzle of the piping bag.
Then slowly pipe the Chantilly cream into the hole until you feel a resistance and the Chantilly cream oozes out of the hole. Fill all the profiteroles in the same way and arrange them one over the other to make a pyramid. Finally, drizzle the chocolate sauce over the pyramid of profiteroles and dust the tops of the profiteroles with icing sugar.