Decadent Profiteroles Recipe with Chocolate Drizzle

Profiteroles are a true classic in the world of desserts. These delicate choux pastry puffs are filled with velvety vanilla cream and topped with a rich chocolate drizzle, making them an irresistible treat. Whether you’re preparing them for a fancy dinner party or just indulging yourself, this step-by-step recipe will help you create these delightful little desserts effortlessly!

Ingredients

For the Choux Pastry

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter
• 1 cup (120 g) all-purpose flour
• 4 large eggs
• A pinch of salt

For the Vanilla Cream Filling

• 2 cups (480 ml) heavy cream
• 1/2 cup (60 g) powdered sugar
• 1 tsp alcohol free vanilla extract

For the Chocolate Drizzle

• 1/2 cup (90 g) semi-sweet chocolate chips
• 2 tbsp (30 ml) heavy cream

Optional Garnishes

• Powdered sugar, for dusting
• A scoop of vanilla ice cream

Instructions

1. Make the Choux Pastry

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and a pinch of salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
3. Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball. This should take about 1-2 minutes.
4. Remove from heat and allow the dough to cool slightly (about 5 minutes).
5. Add the eggs one at a time, mixing well after each addition. The dough should become smooth, glossy, and slightly sticky.
6. Transfer the dough to a piping bag fitted with a round tip or use a spoon to drop small mounds (about 1.5 inches wide) onto the prepared baking sheet. Leave space between each mound as they will puff up during baking.
7. Bake for 25-30 minutes or until the puffs are golden brown and firm. Remove from the oven and let cool completely on a wire rack.

2. Prepare the Vanilla Cream Filling

1. In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
2. Whip the mixture with an electric mixer until stiff peaks form. This will create a light, airy filling perfect for the profiteroles.
3. Transfer the whipped cream to a piping bag fitted with a star or round tip. Refrigerate until ready to use.

3. Assemble the Profiteroles

1. Once the choux pastry has cooled, slice each puff in half horizontally using a serrated knife.
2. Pipe the whipped cream generously onto the bottom half of each puff.
3. Replace the top half, gently pressing down to secure it in place.

4. Make the Chocolate Drizzle

1. In a microwave-safe bowl or over a double boiler, melt the chocolate chips with the heavy cream. Stir until smooth and glossy.
2. Using a spoon or piping bag, drizzle the melted chocolate over the assembled profiteroles.

5. Serve

1. Arrange the profiteroles on a serving plate. Dust lightly with powdered sugar for an elegant touch.
2. Optionally, serve with a scoop of vanilla ice cream for an extra indulgent treat.
3. Enjoy immediately for the freshest taste!

Tips and Tricks

• Cool the dough: Letting the dough cool slightly before adding eggs prevents the eggs from cooking prematurely.
• Refrigerate the cream: Whipped cream holds its shape better when kept chilled.
• Reheat leftovers: To bring back the choux pastry’s crispness, reheat them briefly in a low-temperature oven before filling.

Nutritional Information (per serving, approximately)

• Calories: 250
• Protein: 5 g
• Carbs: 22 g
• Fat: 18 g

Closing Thoughts

Mastering profiteroles is easier than you think, and the reward is absolutely worth it. These delightful puffs are a show-stopper dessert that never fails to impress. Experiment with different fillings like pastry cream or even ice cream for a creative twist!

Ready to give this classic dessert a try? Share your results and let us know how it turns out! 😊