Profiteroles

Name: Profiteroles
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 cup water; 1/2 cup unsalted butter, cubed; 1/4 tsp salt; 1 cup all-purpose flour; 4 large eggs, room temperature; 2 cups whole milk; 3 large egg yolks; 1/4 cup granulated sugar; 2 tbsp cornstarch; 1 tsp vanilla extract; 6 oz dark chocolate, finely chopped; 1/2 cup heavy cream

Light, airy French choux pastry puffs filled with vanilla pastry cream and drizzled with a glossy dark chocolate sauce. An elegant dessert that impresses every time.

60 minHardServes 6370 cal/serving

FrenchDessertOven and StovetopVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1 cup water
1/2 cup unsalted butter, cubed
1/4 tsp salt
1 cup all-purpose flour
4 large eggs, room temperature
2 cups whole milk
3 large egg yolks
1/4 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
6 oz dark chocolate, finely chopped
1/2 cup heavy cream

Instructions

1

Make the pastry cream: Heat 2 cups whole milk in a saucepan until steaming. In a bowl, whisk 3 large egg yolks, 1/4 cup granulated sugar, 2 tbsp cornstarch, and 1 tsp vanilla extract together. Gradually pour in the hot milk while whisking, then return to the pan. Cook over medium heat, whisking constantly, until thickened and bubbling. Transfer to a bowl, press plastic wrap onto the surface, and refrigerate until cold.
2

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
3

Make the choux: bring 1 cup water and 1/2 cup cubed unsalted butter to a boil in a saucepan with 1/4 tsp salt. Add 1 cup all-purpose flour all at once and stir vigorously until the dough pulls away from the sides, about 2 minutes.
4

Remove from heat and let cool for 5 minutes. Add 4 room temperature large eggs one at a time, beating well after each addition, until the dough is smooth and shiny.
5

Pipe or spoon about 24 walnut-sized mounds onto prepared sheets. Smooth any peaks with a damp finger.
6

Bake for 25-28 minutes until deeply golden and hollow-sounding when tapped. Do not open the oven early. Let cool completely on a wire rack.
7

Make the chocolate sauce: heat 1/2 cup heavy cream until steaming, pour over 6 oz finely chopped dark chocolate, and stir until smooth.
8

Fill a piping bag with the chilled pastry cream. Pierce the bottom of each puff and fill. Arrange on a plate, drizzle generously with chocolate sauce, and serve immediately.

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Questions

What is Profiteroles?

Light, airy French choux pastry puffs filled with vanilla pastry cream and drizzled with a glossy dark chocolate sauce. An elegant dessert that impresses every time. This reference files it under French dessert: made in the oven and on the stovetop, rated hard and about 60 minutes start to finish.

What oven temperature does Profiteroles need?

For Profiteroles, the oven is set to 400 F (about 205 C) in step 2. The longest stretch at that heat is 28 minutes, in step 6.

Does room temperature really matter in Profiteroles?

Step 4 reads: "Add 4 room temperature large eggs one at a time, beating well after each addition, until the dough is smooth and shiny." It does at step 4. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

What can I use instead of cornstarch in Profiteroles?

The entry for Profiteroles calls for 2 tbsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Does Profiteroles contain eggs?

Yes: 4 large eggs, room temperature and 3 large egg yolks. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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