Making Profiteroles

Profiteroles, also known as cream puffs, are delicate pastries made from choux dough, filled with a sweet cream or custard, and often topped with a rich chocolate sauce. This recipe will guide you through making 10 delicious profiteroles, perfect for a special dessert or an elegant treat for any occasion. Light, airy, and filled with sweet cream, these profiteroles will delight your taste buds and impress your guests.

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Ingredients:

For the Choux Pastry:

• Water – 125 ml (1/2 cup)
• Butter – 50 grams (1/4 cup)
• Salt – 1/4 teaspoon
• Sugar – 1/2 teaspoon
• All-Purpose Flour – 75 grams (1/2 cup)
• Eggs – 2 large, at room temperature

For the Filling:

• Heavy Cream – 200 ml (3/4 cup)
• Powdered Sugar – 2 tablespoons
• Vanilla Extract – 1 teaspoon

For the Chocolate Sauce:

• Dark Chocolate – 100 grams (3.5 ounces), chopped
• Heavy Cream – 100 ml (1/2 cup)
• Butter – 1 tablespoon

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Equipment Needed:

• Saucepan: For making the choux pastry.
• Wooden Spoon: For mixing the dough.
• Baking Sheet: For baking the profiteroles.
• Parchment Paper or Silicone Baking Mat: To line the baking sheet.
• Mixing Bowl: For whipping the cream.
• Electric Mixer or Whisk: To whip the cream.
• Piping Bag with Round Tip: For piping the choux pastry and filling the profiteroles.
• Knife or Skewer: For making a small hole in the profiteroles to fill them.
• Heatproof Bowl: For melting the chocolate.
• Spatula: For stirring the chocolate sauce.
• Measuring Cups and Spoons: For accurate measurement of ingredients.

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Nutritional Information (per profiterole):

• Calories: 220 kcal
• Protein: 3 grams
• Carbohydrates: 16 grams
• Sugars: 10 grams
• Fat: 16 grams
• Saturated Fat: 10 grams
• Cholesterol: 80 mg
• Fiber: 1 gram
• Sodium: 90 mg

(These values are approximate and can vary based on specific ingredients and brands used.)

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Preparation Time:

• Preparation: 30 minutes
• Cooking Time: 25 minutes
• Cooling Time: 20 minutes
• Total Time: Approximately 1 hour 15 minutes

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Preparation and Cooking Instructions:

1. Prepare the Choux Pastry:

• Preheat the Oven:
  • Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone baking mat.
• Boil Water, Butter, Salt, and Sugar:
  • In a medium saucepan, combine 125 ml of water, 50 grams of butter, 1/4 teaspoon of salt, and 1/2 teaspoon of sugar. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally until the butter is fully melted.
• Add Flour:
  • Once the mixture is boiling, remove the saucepan from the heat. Immediately add 75 grams of all-purpose flour to the pan and stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan. This should take about 1-2 minutes.
• Cool the Dough Slightly:
  • Allow the dough to cool for 2-3 minutes, so it’s not too hot when you add the eggs. This prevents the eggs from cooking prematurely.
• Incorporate the Eggs:
  • Add the eggs, one at a time, to the dough, stirring well after each addition until the dough is smooth and glossy. The dough should be thick but pipeable.

2. Pipe and Bake the Profiteroles:

• Pipe the Dough:
  • Transfer the choux dough into a piping bag fitted with a round tip. Pipe 10 equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Each mound should be about 1.5 inches in diameter.
• Bake:
  • Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the profiteroles are puffed up and golden brown. Do not open the oven door during baking, as this can cause the profiteroles to deflate.
• Cool the Profiteroles:
  • Once baked, remove the profiteroles from the oven and let them cool on a wire rack. Use a knife or skewer to poke a small hole in the bottom or side of each profiterole to release steam. This helps to keep the inside dry and ready for filling.

3. Make the Filling:

• Whip the Cream:
  • In a mixing bowl, combine 200 ml of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Use an electric mixer or whisk to whip the cream until stiff peaks form. This should take about 3-5 minutes with an electric mixer.
• Fill the Profiteroles:
  • Transfer the whipped cream to a piping bag fitted with a small round tip. Insert the tip into the hole you made in each profiterole and fill them with the whipped cream until they feel heavy. Be careful not to overfill, as this can cause the profiteroles to burst.

4. Prepare the Chocolate Sauce:

• Melt the Chocolate:
  • Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 100 ml of heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let it sit for 1 minute to melt.
• Stir the Sauce:
  • After a minute, add 1 tablespoon of butter to the bowl and stir the mixture until the chocolate is fully melted and the sauce is smooth and glossy. If the sauce is too thick, you can add a little more warm cream to reach your desired consistency.

5. Assemble and Serve:

• Top with Chocolate Sauce:
  • Arrange the filled profiteroles on a serving platter. Drizzle the warm chocolate sauce over the top of the profiteroles, ensuring each one gets a generous coating. If you prefer, you can dip each profiterole individually into the sauce before placing it on the platter.
• Serve Immediately:
  • Profiteroles are best served fresh. The contrast between the crisp pastry, creamy filling, and rich chocolate sauce is at its peak when the profiteroles are freshly made.

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Tips for Success:

• Choux Dough Consistency: The dough should be thick but pipeable. If it’s too runny, the profiteroles won’t hold their shape. If too thick, they may not rise properly. Adding the eggs gradually helps you achieve the right consistency.
• Preventing Deflation: To prevent the profiteroles from deflating, avoid opening the oven door during baking. The heat needs to be constant to ensure they puff up properly.
• Whipped Cream: Make sure the heavy cream is cold before whipping. This helps it to whip faster and hold its shape longer.
• Chocolate Sauce: The chocolate sauce can be made ahead of time and gently reheated before serving. If it thickens too much, add a little more cream to thin it out.

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Serving Suggestions:

• Garnishes: For an extra touch, you can sprinkle the profiteroles with powdered sugar, add some chopped nuts, or even garnish with fresh berries.
• Storage: If you have leftovers, store the profiteroles in the refrigerator in an airtight container for up to 2 days. However, note that the pastry may soften over time.

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This recipe for sweet profiteroles is a delightful way to enjoy a classic French dessert. With a light, airy pastry filled with sweetened whipped cream and topped with rich chocolate sauce, these profiteroles are sure to impress. Enjoy them fresh for the best experience!