Dubai Profiteroles with Chocolate & Pistachio

These luxurious Dubai Profiteroles combine light choux pastry with smooth cream filling, dark chocolate glaze, and crushed pistachios. Perfect for special occasions, this impressive dessert tower serves 8-10 people.

Preparation Time

• Prep: 45 minutes
• Cooking: 30 minutes
• Assembly: 20 minutes
• Total: 1 hour 35 minutes

Ingredients

For the Choux Pastry

• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour, sifted
• 4 large eggs, room temperature

For the Cream Filling

• 2 cups (480ml) heavy cream
• 1/4 cup (30g) powdered sugar
• 1 teaspoon alcohol free vanilla extract

For the Chocolate Glaze

• 8 oz (225g) dark chocolate, chopped
• 1 cup (240ml) heavy cream
• 1 tablespoon corn syrup (for shine)

For Decoration

• 1 cup (120g) pistachios, finely crushed
• Extra whole pistachios for garnish

Instructions

Making the Choux Pastry

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. In a medium saucepan, bring water, butter, and salt to a boil.
3. Remove from heat, add flour all at once, stirring vigorously with a wooden spoon until mixture forms a smooth ball.
4. Return to low heat, cook for 1-2 minutes, stirring constantly to dry out the dough.
5. Transfer to a mixing bowl, let cool for 5 minutes.
6. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
7. Transfer mixture to a piping bag with a round tip.
8. Pipe 1.5-inch rounds onto prepared baking sheets, leaving space between each.
9. Bake for 20-25 minutes until golden brown and puffed.
10. Turn off oven, leave door slightly open, let cool for 10 minutes.
11. Remove and cool completely on wire racks.

Making the Cream Filling

1. Whip heavy cream until soft peaks form.
2. Add powdered sugar and vanilla, continue whipping until stiff peaks form.
3. Transfer to a piping bag with a small round tip.
4. Make a small hole in the bottom of each profiterole.
5. Fill each profiterole with cream until just full (don’t overfill).

Making the Chocolate Glaze

1. Place chopped chocolate in a heat-safe bowl.
2. Heat heavy cream until just simmering.
3. Pour over chocolate, let stand 1 minute.
4. Stir until smooth, add corn syrup.
5. Let cool slightly until thick enough to coat but still fluid.

Assembly

1. Place a round plate or cake stand on a flat surface.
2. Dip the top of each filled profiterole in chocolate glaze.
3. Immediately sprinkle with crushed pistachios.
4. Begin arranging profiteroles in a circle on the plate, forming the base layer.
5. Continue stacking in decreasing circles to form a cone shape.
6. Drizzle additional chocolate over the tower if desired.
7. Garnish with whole pistachios.

Storage

• Best served the same day
• Can be refrigerated for up to 24 hours
• Keep assembled tower in a cool place until serving

Tips for Success

• Ensure choux pastry is completely cool before filling
• Don’t overfill the profiteroles, as they may become soggy
• Work quickly when assembling to prevent chocolate from setting
• Keep extra chocolate glaze warm for touch-ups
• Use high-quality dark chocolate (60-70% cocoa) for best results
• Finely crush pistachios for better adhesion

Serving Suggestion

Serve within a few hours of assembly for best texture and presentation. Place the tower on a decorative cake stand or platter for an elegant presentation.