Today was my first time making profiteroles, and I was amazed at how incredible they turned out! This dessert, which I used to order at restaurants, was now something I could create all by myself. The pastry is light and airy, filled with whipped cream, and topped with a rich chocolate sauce. The process of making the dough, piping it, and watching it puff up in the oven was so satisfying. The chocolate sauce adds...
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Melt butter, milk, and sugar over medium heat. Add flour right before the mixture boils.
Continue cooking and stirring until there are no lumps and the dough pulls away from the sides of the pan.
Remove from heat and stir for a few more minutes to cool slightly.
Incorporate eggs fully one at a time, mixing well after each addition.
Pipe the dough into molds or onto a baking sheet lined with parchment paper.
Bake at 400°F for 20 minutes until puffed and golden. Let sit for 10 minutes before cutting in half.
Beat heavy cream with sugar until soft peaks form.
Add whipped cream between the two halves of the profiteroles.
Combine heavy cream, milk, and butter in a saucepan. Bring to a boil and remove from heat.
Stir in dark chocolate until fully melted and incorporated.
Make sure to cool the dough slightly before adding eggs to prevent them from cooking.
Use a piping bag for more uniform profiterole shapes.
For a smoother chocolate sauce, chop the chocolate finely before adding it to the hot cream mixture.
Can I use milk chocolate instead of dark chocolate?
Yes, but the sauce will be sweeter and less rich.
How do I store leftover profiteroles?
Store them in an airtight container in the refrigerator for up to 2 days.
Can I freeze the pastry shells?
Yes, you can freeze the baked shells and thaw them before filling and serving.
What can I use instead of a piping bag?
You can use a zip-top bag with a corner snipped off as a makeshift piping bag.
How do I know the pastry is done baking?
The profiteroles should be puffed, golden, and feel hollow when tapped lightly.
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