Profiteroles – Recipes Food Trend

Profiteroles

Ingredients:

For the Choux Pastry:

1/2 cup (115g) unsalted butter

1 cup (240ml) water

1 cup (120g) all-purpose flour

1/2 teaspoon salt

4 large eggs

For the Filling:

1 cup (240ml) heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For the Chocolate Sauce:

1/2 cup (120ml) heavy cream

4 ounces (115g) bittersweet chocolate, chopped

2 tablespoons light corn syrup (optional)

Directions:

Prepare the Choux Pastry:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, bring the butter and water to a boil over medium heat. Once the butter is melted and the mixture is boiling, remove it from heat.

Add the flour and salt all at once, stirring vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan.

Allow the dough to cool slightly. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.

Shape and Bake:

Using a spoon or a piping bag, pipe small mounds of dough onto the prepared baking sheet, spacing them about 1 inch apart.

Bake in the preheated oven for 20-25 minutes, or until the profiteroles are golden brown and puffed up. Allow to cool on a wire rack.

Prepare the Filling:

In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Prepare the Chocolate Sauce:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Stir until smooth and shiny. For a glossy finish, stir in light corn syrup.