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Serves
US | Metric
Ingredients
Choux pastry
  • 3½ tbsps Unsalted butter
  • ½ Cup Water
  • ¾ Cup AP flour
  • 2 Pcs large eggs
  • Pinch of salt
Chantilly
  • ½ Cup Heavy cream (35%)
  • ¼ Cup Sugar
  • 1 tbsp Vanilla paste
Ganache
  • 4 Oz Dark chocolate (70%)
  • ½ Cup Heavy Cream (35%)
PROFITEROLES PROFITEROLES

PROFITEROLES

A light choux, delicious Chantilly and a warm chocolate ganache.

This classic French dessert invented back in Italy under Catherine De Medicis was brought over to France in the 1700's and became then popular.

Prep 30 minutes
Total 1 hour

Choux Pastry:

  • In a pot, place butter, water and salt and bring it to a simmer.
  • Add the flour and stir with a wooden spoon until incorporated.
  • Cook and dry the dough out for 3-5 minutes.
  • Place it in a mixer with the paddle attachment and let it run until completely cooled down.
  • Incorporate the eggs (one at a time) until the dough is combined.
  • Place it in a piping bag and pipe 12 dollops of dough on a tray lined up with parchment paper or silpat.
  • Cook at 425℉ for 15 min then poke a little hole in each choux and cook an extra 7-8 minutes at 350F.
  • Let them cool down on a wired rack.


Chantilly cream:

  • In a bowl, place the vanilla, cream and sugar and whisk until thick. (Don't over-whip it, or you'll end up with butter)
  • Place it in a piping bag with a small star tip and let it set in the fridge.


Chocolate ganache:

  • In a bowl, place the cream and chocolate and place it over a double boiler.
  • Melt it 90% of the way then finish melting it off the heat.


Assembling:

  • Pierce the choux with the little tip and fill it with Chantilly cream.
  • Pour over the warm chocolate ganache.
  • Bon appétit!


PROFITEROLES PROFITEROLES

PROFITEROLES

A light choux, delicious Chantilly and a warm chocolate ganache.

This classic French dessert invented back in Italy under Catherine De Medicis was brought over to France in the 1700's and became then popular.

favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Choux pastry
  • 3½ tbsps Unsalted butter
  • ½ Cup Water
  • ¾ Cup AP flour
  • 2 Pcs large eggs
  • Pinch of salt
Chantilly
  • ½ Cup Heavy cream (35%)
  • ¼ Cup Sugar
  • 1 tbsp Vanilla paste
Ganache
  • 4 Oz Dark chocolate (70%)
  • ½ Cup Heavy Cream (35%)

Choux Pastry:

  • In a pot, place butter, water and salt and bring it to a simmer.
  • Add the flour and stir with a wooden spoon until incorporated.
  • Cook and dry the dough out for 3-5 minutes.
  • Place it in a mixer with the paddle attachment and let it run until completely cooled down.
  • Incorporate the eggs (one at a time) until the dough is combined.
  • Place it in a piping bag and pipe 12 dollops of dough on a tray lined up with parchment paper or silpat.
  • Cook at 425℉ for 15 min then poke a little hole in each choux and cook an extra 7-8 minutes at 350F.
  • Let them cool down on a wired rack.


Chantilly cream:

  • In a bowl, place the vanilla, cream and sugar and whisk until thick. (Don't over-whip it, or you'll end up with butter)
  • Place it in a piping bag with a small star tip and let it set in the fridge.


Chocolate ganache:

  • In a bowl, place the cream and chocolate and place it over a double boiler.
  • Melt it 90% of the way then finish melting it off the heat.


Assembling:

  • Pierce the choux with the little tip and fill it with Chantilly cream.
  • Pour over the warm chocolate ganache.
  • Bon appétit!