Profiteroles are a beloved dessert that feels like a celebration in every bite. These bite-sized delights combine a light choux pastry with creamy filling, making them a timeless snack that appeals to everyone. Best of all, they can be made right in the home kitchen with a few simple ingredients and a little care, turning a craving into a satisfying, homemade indulgence.
The foundation of profiteroles is choux pastry, a delicate, airy dough of French origin. When baked, it puffs into hollow shells that are perfect for holding a luscious cream. The traditional filling is pastry cream or whipped cream, and topping options range from a glossy chocolate coating to a simple dusting of sugar. Following this traditional approach yields results that reliably impress, whether served for a special occasion or a casual dessert with friends.
Contents
for the pastry
– 250 ml water
– 150 g flour
– 100 g butter
– 5 eggs
– a pinch of salt
– 10 g sugar
for the filling
– 400 g whipped cream or pastry cream
– 100 g sugar
Preparation for Creamy Profiteroles
In a pot, bring water to a gentle simmer, then add butter, sugar, and a pinch of salt. Stir until the butter is melted and the mixture comes together smoothly along the sides of the pot. Keep the heat low as you work; the goal is a glossy, cohesive base. When everything is well integrated, remove the pot from the heat and let it cool slightly while you prepare the next step.
Next, add the eggs one at a time, mixing well after each addition so the batter absorbs them fully. Once the batter is smooth and homogeneous, set the pot aside and allow the mixture to rest briefly. When it has cooled enough to touch without steaming, it is ready for shaping.
With the batter tempered, transfer it to a piping bag or use two spoons to form small mounds on a lined baking sheet. Keep in mind that the dough will puff up in the oven, increasing in size as it bakes. Preheat the oven to 180°C (350°F) and bake the profiteroles for 25 to 30 minutes, until they are golden and airy. Do not open the oven door too early, or the shells may collapse.
Once baked, allow the shells to cool completely. To fill, slice each puff like a tiny sandwich to create a pocket. Fill with whipped cream or pastry cream that has been lightly whipped to soft peaks. A piping bag makes this step tidy and even, though a spoon works just fine for a rustic finish.
The final touch for those with a sweeter palate is a chocolate glaze. Melt a small amount of dark chocolate and, if desired, a touch of butter or cream to create a glossy coating. Dip or drizzle the cooled profiteroles with the chocolate, then let them set before serving.
These profiteroles offer a balance of crisp pastry and creamy filling, finished with a simple chocolate kiss that elevates the entire dessert. They are perfect for sharing and adapt well to different fillings or toppings, depending on personal preference and occasion.
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