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.
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
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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.
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2
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
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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.
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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.
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5
Pipe or spoon about 24 walnut-sized mounds onto prepared sheets. Smooth any peaks with a damp finger.
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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.
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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.
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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.