Profiteroles, also known as cream puffs, are small choux pastries filled with whipped cream, cream or ice cream and covered with a rich chocolate cream. It is a perfect dessert for dinners or special occasions, because it is easy to prepare but also impressive. Here is a simple recipe for classic profiteroles, along with some delicious variations.
Ingrediants
Choux Paste
- 1 cup of water
- 6 tablespoons of butter
- 1 teaspoon of sugar
- 1 cup of flour
- 4 eggs
- A pinch of salt
Ganache Chocolate
- 200 g of high quality dark chocolate (maximum 60% cocoa)
- 1 cup of cream
- 1/2 cup of sugar
- 1/2 teaspoon of vanilla extract
- 1 tablespoon of Cognac or brandy (optional)
Cream for the Filling
- 1 cup of cream
- 1/4 cup of powdered sugar
Steps
Method 1 of 4: Prepare the Choux Pastry for the puffs
Step 1. Put the water, butter, salt, sugar in a saucepan and bring them to a boil
Stir until the butter melts. Remove the pot from the heat and let it cool for 2 to 3 minutes.
Step 2. Add the flour to the mixture
Beat with a wooden spoon or whisk to mix well. Return the pot to the heat and continue beating hard until the pasta comes off the sides of the pot. The dough will thicken, completely covering the bottom.
Step 3. Add the eggs
Transfer the dough to a large bowl. Add one egg at a time. Beat with a hand whisk or electric mixer to incorporate each egg.
It won't feel like a smooth dough at first, but don't worry and keep beating
Step 4. Transfer the mixture to a pastry bag
Spread the parchment paper on a baking sheet and use the pastry bag to create about 18-22 cream puffs, leaving a couple of centimeters between each choux.
- The puffs should be about 3cm wide and 2.5cm high.
- If you don't have a piping bag, you can use a spoon to pour the cream puff mixture onto the baking sheet.
Step 5. Remove the spikes
With your finger moist, lower the tips that are on each puff.
At this point, you can brush them with egg yolk if you want them to turn golden and shiny when cooked
Step 6. Bake the puffs in the oven
Place the pan in the oven preheated to 220 degrees. They need to cook for 15-20 minutes, becoming puffy and golden.
- Check the puffs with a skewer, then leave them in the oven to dry for about 3 minutes with the oven door ajar.
- Let the cream puffs cool on a wire rack lined with parchment paper.
Method 2 of 4: Make the Chocolate Ganache
Step 1. Dissolve the sugar
Put the sugar in a saucepan (2 liters) over medium heat and stir with a fork. When it starts to melt, stop turning and let it cook, tilting the pan from time to time to allow the sugar to dissolve evenly. When it turns dark amber it means it's ready.
Step 2. Add the cream
Remove the pot from the heat and add a cup of cream along with a pinch of salt. The mixture will produce bubbles and steam, but don't worry, this is completely normal. Return the pot to the heat and stir until the caramel has melted.
Step 3. Add the chocolate
Chop the chocolate coarsely with a sharp knife. Remove the pot from the heat and add it to the mixture. Beat with a whisk without stopping until the chocolate has melted completely.
Step 4. Add the flavors
Combine the vanilla and, if you prefer, the cognac or brandy. Mix it well.
Step 5. Keep the ganache warm until you need to serve the profiteroles
Cover the pot with a lid and place it on the stove over very low heat, stirring occasionally.
Method 3 of 4: Prepare the Profiteroles
Step 1. Cut the puffs in half lengthwise
Use a knife. The puff should resemble a hamburger bun with a large hole inside.
Step 2. Prepare the filling
Beat a cup of cream to whip it. Use an electric mixer. Slowly add the icing sugar.
- To make a variant of Chantilly cream, take the seeds from a vanilla bean and add them to the whipped cream.
- If you prefer, you can use vanilla ice cream instead of whipped cream.
Step 3. Fill the puffs
Place a dollop of whipped cream or ice cream on top of the puff, then close it with the other half, as if it were a round sandwich.
Alternatively, don't cut the puffs in half, but make a hole in the bottom and use a piping bag to introduce the cream inside
Step 4. Serve the profiteroles
Arrange the puffs on each plate and cover them with the hot ganache. Garnish the profiteroles with a sprig of mint or other whipped cream. Serve them immediately.
Method 4 of 4: Variations
Step 1. Use caramel cream instead of chocolate ganache
It is a tasty alternative! Here's how the caramel cream is prepared:
- Put 300 grams of sugar in a pot with 1/3 cup of water. Heat them over medium-low heat until the sugar dissolves.
- At this point, turn up the heat and let the syrup boil until it turns amber. Do not mix the mixture! Just tilt the pot. Use a pastry brush to brush away any syrup residue from the sides of the pot.
- Add 2/3 cup of whipped cream. Warning: the mixture will start to make a lot of bubbles.
- Also add half a stick of butter and continue beating with the whisk until it melts, then remove the pan from the heat.
Step 2. Use cinnamon
You can add a pinch of cinnamon to the puff pastry if you want them to have a spicy touch. If so, you could add some cinnamon to the ganache as well to give a sense of completeness to the dessert.
For a fall variation, stuff the profiteroles with pumpkin ice cream
Step 3. Use the coffee
You can add two tablespoons of espresso to the ganache to give it a special touch. If so, you could garnish the profiteroles with coffee ice cream to enhance the flavor of the topping.
Step 4. Use powdered sugar
If you want to serve lighter profiteroles, replace the chocolate ganache with a sprinkle of powdered sugar. Use a sieve to create even coverage.
Step 5. Make a croquembouche
Profiteroles are often presented as a croquembouche, which is a pile of cream puffs stacked to form a sort of pyramid. As a glue, chocolate ganache or toothpicks are used. It is an impressive dessert!
Step 6. Prepare the gougères
These are very tasty profiteroles, stuffed with cheese. Add 2/3 cup gruyere to the choux pastry before baking. You can also add a teaspoon of mustard and a few grains of cayenne pepper if you prefer. Stir well to combine. Also put a splash of cheese on the puffs before cooking.
