Cream Puffs (Profiteroles)

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WHAT'S SPECIAL
Profiteroles are a versatile dessert that can be served in various ways – filled with whipped cream, custard, or ice cream and topped with chocolate sauce or powdered sugar.

Cream Puffs (Profiteroles)

Profiteroles, also known as cream puffs in some regions, hail from France. The name "profiterole" has uncertain origins, but it is believed to have been derived from the French word "profit," indicating the small gain or benefit one gets from adding cream filling to the puffs.
This French classic dessert combines the lightness of choux pastry with the richness of whipped cream, pastry cream or ice cream filling and rich hot chocolate sauce.
For this recipe, where the dough's consistency is critical for proper rising and puffing during baking, precise measurements are non-negotiable. Measuring ingredients in grams provides a level of accuracy that volume measurements simply cannot match.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 20 cream puffs

Equipment

  • Piping bag with a round nozzle
  • baking sheet
  • parchment paper
  • saucepan
  • Wooden spoon
  • mixing bowl

Ingredients
  

Puffs

  • 120 ml water
  • 120 ml milk
  • 113 g butter (unsalted)
  • ¼ tsp salt
  • 120 g all-purpose flour
  • 4 eggs

Topping (Hot Chocolate Sauce)

  • 100 g dark chocolate (about 3.5 ounces)
  • 120 ml heavy cream (about ½ cup)

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Prepare the equipment: baking sheet, lined with parchment paper, piping bag and tip.
  • Prepare the choux dough: In a medium saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat.
  • Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon.
  • Return the saucepan to low heat and continue to cook the dough for 1-2 minutes, stirring constantly, to dry it out slightly, until the mixture forms a smooth dough and pulls away from the sides of the pan.
  • Transfer the dough to a mixing bowl and let it cool for a few minutes.
  • Gradually add the eggs to the dough, beating well after each addition, until the dough is smooth, shiny, and holds its shape.
  • Pipe the Dough: Spoon the dough into a piping bag fitted with a round nozzle. Pipe small mounds onto the prepared baking sheets, spaced apart.
  • Bake: Bake in the preheated oven for 20-25 minutes or until puffed and golden. Do not open the oven door during the first 20 minutes of baking to prevent the profiteroles from collapsing. Let the puffs cool completely.
  • Prepare the Chocolate Sauce: Gently heat heavy cream. Remove the cream from the heat and and add chopped dark chocolate . Whisk until smooth and glossy.
  • Fill and Serve the Cream Puffs: Let the puffs cool completely before slicing them open and filling them with your choice of whipped cream, pastry cream, or ice cream. Drizzle the hot chocolate sauce generously over the filled profiteroles just before serving for a luxurious finish.

Notes

  • Be sure to cook the flour and butter mixture long enough to form a thin film on the bottom of the pan. This ensures that enough moisture has evaporated, resulting in a properly textured dough.
  • The consistency of the dough is crucial. It should be thick enough to hold its shape when piped but still smooth and pipeable. If the dough is too stiff, it will be difficult to pipe, and if it's too runny, the pastries won't hold their shape.
  • For best results, bake the choux pastry in a preheated oven at a high temperature (around 200°C/400°F) to encourage rapid expansion and puffing.
  • To prevent the pastries from collapsing, avoid opening the oven door during baking until they are fully set and golden brown.
  • Once baked, cool the choux pastry completely on a wire rack before filling to ensure a crisp exterior and prevent sogginess.
  • Filling: For a creative twist, consider adding flavorings to your filling, such as vanilla, chocolate, or fruit purees.
Keyword Cream puff, Profiteroles

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