Homemade Chocolate Profiteroles (Print Version)
# Ingredients:
→ French Pastry Cream
01 -
Whole milk, 500g
02 -
Pure vanilla extract or vanilla bean paste, 1 teaspoon
03 -
All-purpose flour, 20g
04 -
Corn starch, 30g
05 -
Caster sugar, 40g
06 -
Salt, ¼ teaspoon
07 -
Egg yolks, 6
08 -
Unsalted butter, cold and cubed, 125g
→ Choux Pastry
09 -
Water, 185g
10 -
Unsalted butter, 52g
11 -
Granulated sugar, 8g (optional)
12 -
Fine salt, ¼ teaspoon
13 -
Bread flour, 112g (spooned and leveled)
14 -
Large eggs at room temperature, 3 (55g each)
15 -
Powdered sugar for dusting, 50g
→ Chocolate Sauce
16 -
Dark cooking chocolate, 200g
17 -
Unsalted butter, 30g
18 -
Brown sugar, 10g
19 -
Heavy cream, 125g
# Instructions:
01 -
Heat milk with vanilla until bubbling around edges. Meanwhile, whisk together flour, cornstarch, sugar, salt, and egg yolks with a splash of warm milk. Gradually incorporate remaining milk, return to heat until thickened, then whisk in cold butter in two additions. Strain and chill.
02 -
Heat water, butter, sugar, and salt until bubbling. Add flour all at once, stir vigorously, then cook for 2-3 minutes. Cool slightly before beating in eggs gradually until proper consistency is reached.
03 -
Pipe 2 tablespoon-sized mounds onto lined baking sheets. Smooth tops with wet finger, dust with powdered sugar, and bake at 180°C (fan)/355°F for 40 minutes. Cool in oven with door ajar.
04 -
Combine chocolate, butter, brown sugar, and cream. Heat gently until smooth, either in microwave or over double boiler. Allow to cool slightly before using.
05 -
Pierce bottom of each pastry, fill with cream, then dip tops in chocolate sauce. Let set for 10 minutes before serving.
# Notes:
01 -
Can be stored in an airtight container in the fridge for up to 3 days
02 -
Use digital kitchen scales for most accurate results
03 -
All-purpose flour can be substituted for bread flour