Easy Chocolate Profiteroles (Print Version)
# Ingredients:
→ French Pastry Cream
01 -
500g of whole milk
02 -
1 teaspoon of vanilla paste or pure extract
03 -
20g of standard all-purpose flour
04 -
30g of cornstarch
05 -
40g of superfine sugar (caster sugar)
06 -
A pinch of salt (¼ teaspoon)
07 -
6 egg yolks
08 -
125g cold unsalted butter, diced
→ Choux Pastry
09 -
185g water
10 -
52g unsalted butter
11 -
8g of white sugar (optional)
12 -
A touch of fine salt (¼ teaspoon)
13 -
112g bread flour (measured properly by leveling)
14 -
3 large eggs at room temperature (each egg is 55g)
15 -
50g powdered sugar to sprinkle
→ Chocolate Sauce
16 -
200g of dark chocolate made for cooking
17 -
30g unsalted butter
18 -
10g of brown sugar
19 -
125g heavy cream
# Instructions:
01 -
Warm up the milk with the vanilla till it just starts bubbling on the edges. In the meantime, mix flour, sugar, cornstarch, salt, and egg yolks with a bit of warm milk. Slowly add in the rest of the milk, put back on heat, and stir until it thickens. Add cold butter bit by bit, strain it, and let it cool in the fridge.
02 -
Melt the butter, water, sugar, and salt together until it starts bubbling. Add the flour at once and mix quickly, cooking it for a couple of minutes. Let it cool briefly, then add the eggs one at a time, mixing well until it’s the right dough consistency.
03 -
Spoon about 2 tablespoons of dough onto baking sheets lined with parchment. Flatten any peaks with a damp finger, sprinkle with powdered sugar, and bake at 355°F/180°C (fan) for 40 minutes. Cool pastries in the oven with the door cracked open.
04 -
Put together the chocolate, butter, brown sugar, and cream. Heat gently in a microwave or over a small pot of simmering water until smooth. Allow it to cool just slightly before using.
05 -
Poke a small hole in the bottom of each pastry, fill them with the pastry cream, and dip the tops in chocolate sauce. Let everything set for around 10 minutes before serving.
# Notes:
01 -
Store in a sealed container in the fridge for up to three days
02 -
Use a kitchen scale to measure for precise results
03 -
If needed, swap bread flour with all-purpose flour