Classic Cream-Filled Profiteroles with Chocolate Sauce (A Choux-In Thing!)

Craving classic profiteroles? This easy cream puff recipe delivers delicate choux pastry filled with dreamy whipped cream & chocolate sauce! Get my foolproof tips now.

Alright then, let's get cracking on these profiteroles ! they're a classic for a reason, a bit like a culinary episode of the great british bake off – a bit fiddly, but utterly worth it in the end.

Fancy making these french dessert ? trust me, you can!

Recipe Introduction: Classic Cream-Filled Profiteroles with Chocolate Sauce (A Choux-In Thing!)

Ever wondered if you could recreate those fancy desserts you see in bakery windows? well, today we're tackling profiteroles , those delightful little cream puffs drenched in chocolate sauce.

Honestly, who can resist a good cream puff recipe ?

These delicate, golden puffs of choux pastry, the proper name is choux pastry recipe , are filled with a light and airy sweetened whipped cream and drizzled with a decadent homemade chocolate sauce.

Originating in france, profiteroles are a delightful dessert that's perfect for entertaining or simply indulging your sweet tooth. think of them as the posh cousin of the donut, or even a superior chocolate eclair alternative .

You can have about 12-15 of these little beauties with this recipe.

What's the Buzz?

This recipe, which can be called easy profiterole recipe , is medium difficulty, and will take around 1 hour 10 minutes to 1 hour 15 minutes total.

Making profiteroles from scratch might seem intimidating, but trust me, it's totally doable. i remember the first time i tried, my choux pastry was a complete disaster! but don't worry, i've ironed out all the kinks for you.

So here are some profiterole filling ideas .

Why You'll Love This Recipe

These profiteroles aren't just delicious; they're also a lovely treat. The light-as-air choux pastry makes it feel lighter than a cake.

They're also perfect for special occasions, like a fancy dinner party. and it´s a great best profiterole recipe . or just when you fancy something a bit posh with your afternoon tea.

These profiteroles are special because they're homemade with love. oh, and that homemade chocolate sauce ? divine! if mary berry profiteroles are your thing, this recipe captures that same delightful essence.

Now, let's dive into the ingredients, shall we?

Right then, let’s dive into what we need to whip up some proper profiteroles . honestly, they’re not as scary as they look.

Think of them as a posh, french dessert , not too far off a chocolate eclair alternative .

Ingredients & Equipment: Let's Get Sorted!

Main Ingredients: The Building Blocks

Alright, here's what you'll need. Quality really matters, especially with the butter and eggs.

• Water: 1 cup (240ml) . Tap water's fine.
• Unsalted Butter: ½ cup (113g) , cubed. Go for a good quality one! It makes all the difference.
• Salt: ¼ teaspoon . Just a pinch.
• All-Purpose Flour: 1 cup (120g) , sifted. Sifting keeps it light.
• Large Eggs: 4 . Free-range if you can.

For the filling:

• Heavy Cream: 1 ½ cups (360ml) , chilled. Crucially chilled!
• Powdered Sugar: ¼ cup (30g) , sifted. No lumps allowed.
• Vanilla Extract: 1 teaspoon . A good quality one is worth it.

And the chocolate sauce:

• Semi-Sweet Chocolate: 4 ounces (115g) , finely chopped. Decent stuff, not the cheap cooking chocolate.
• Heavy Cream: ½ cup (120ml) .
• Unsalted Butter: 1 tablespoon .

Seasoning Notes: A Little Extra Something

Essential spice combinations: A pinch of sea salt in the chocolate sauce works wonders.

Flavor enhancers and aromatics: Orange zest in the choux pastry recipe , a hint of coffee in the chocolate.

Quick substitution options: Vanilla extract can be replaced with almond extract for something different.

Equipment Needed: Keeping it Simple

Honestly, you don’t need a fancy kitchen. Here's the essential kit:

• Saucepan: Medium size.
• Wooden Spoon: For stirring.
• Mixer: Stand or hand mixer will do.
• Piping Bag: Or a strong zip-top bag with the corner snipped.
• Baking Sheets: 2 .
• Parchment Paper: To line the baking sheets. Stops sticking!
• Wire Rack: For cooling.

Alternatives, you know? you can use a regular spoon to drop the dough onto the baking sheet if you don't have a piping bag.

A whisk works if you don't have a mixer, but it's a workout!

So, you want to make the best profiterole recipe like mary berry profiteroles ? this list is where it begins!.

Remember, these aren't just cream puffs , this is art! i'll tell you about my easy profiterole recipe next time.

Alright then, let's get cracking on these profiteroles ! they're a classic for a reason, a bit like a culinary episode of the great british bake off – a bit fiddly, but utterly worth it in the end.

Honestly, once you nail the choux pastry recipe , you'll feel like a total star baker. we are making here a fancy french dessert .

Classic Cream-Filled Profiteroles with Chocolate Sauce (A Choux-In Thing!)

These delicate, golden puffs of choux pastry are filled with a light and airy sweetened whipped cream and drizzled with a decadent homemade chocolate sauce .

Originating in france, profiteroles are a delightful dessert that's perfect for entertaining or simply indulging your sweet tooth. think of them as the posh cousin of the donut.

Or a fantastic chocolate eclair alternative .

They might look a bit daunting, but trust me, with my easy profiterole recipe , you'll be whipping up a batch in no time! if you are looking for mary berry profiteroles , let me tell you: this will be right up on her alley.

Prep Steps: The Essential Mise en Place

Before we even think about turning on the oven, let's get organised. it's all about that mise en place , innit? this means getting all your ingredients measured out and ready to go.

No one wants to be scrambling for flour when the butter's already melting.

• Essential Mise en Place Get everything prepped before you start!
• Time-Saving Organisation Tips: Measure out ingredients beforehand.
• Safety Reminders: Watch out for that boiling water!

Step-by-Step Process: Making the Magic Happen

Right, let's dive in!

1. Boil 1 cup (240ml) water with ½ cup (113g) cubed butter and ¼ teaspoon salt .
2. Take it off the hob. Now, chuck in 1 cup (120g) sifted flour pronto and stir like you mean it. A dough will form. Put it back on low heat, stirring for 1- 2 minutes until it's all smooth.
3. Let the dough cool slightly. Beat in 4 large eggs , one at a time. Make sure each egg is mixed in properly before you add the next.
4. Preheat your oven to 400° F ( 200° C) . Pipe small mounds onto a baking sheet.
5. Bake for 25- 30 minutes . They should be golden brown and puffed up. Turn off the oven, crack the door open a bit, and let them cool inside for 10 minutes .

Pro Tips: Secrets from the Kitchen

Want to take your profiteroles to the next level? Here are a few tricks I've picked up over the years.

• Expert Techniques: Don't open the oven door whilst they're baking or they'll collapse.
• Common Mistakes to Avoid: Make sure all the ingredients are at room temperature before starting.
• Make-Ahead Options: You can freeze the baked profiteroles (unfilled) for a few weeks. Just defrost and crisp them up in the oven before filling.

I think, if you want to make this into an easy profiterole recipe , the secret is to make it with love.

I learned it when my gran used to make them. and now, for the profiterole filling ideas .

So there you have it! How to make Choux Pastry ! Now go forth and bake, and don't forget to let me know how yours turn out!

Alright then, let's get cracking on these profiteroles ! they're a classic for a reason, a bit like a culinary episode of the great british bake off – a bit fiddly, but utterly worth it in the end.

You know?

Recipe Notes

Honestly, nailing the choux pastry recipe takes a bit of practice. don't be discouraged if your first batch isn't perfect.

I once had a batch that looked like sad little pancakes. but practice makes perfect, right? so don't give up and eventually you will have the best profiterole recipe .

Serving Suggestions: Make Them Look Fancy!

These little puffs are just begging for a bit of pizzazz! i like to arrange them in a tower, cascading the homemade chocolate sauce down the sides.

It's like a edible piece of art. it looks so chic and it makes you feel like you are eating the best french dessert .

For sides, a simple scoop of vanilla ice cream is divine. Or, how about a fresh raspberry sauce to cut through the richness? A dessert wine, maybe a Sauternes, would be lush.

Storage Tips: Keep 'Em Fresh

If you're not serving them immediately, store the profiteroles unfilled. refrigerate the baked choux pastry recipe puffs in an airtight container for up to 2 days.

The whipped cream should also be kept chilled.

Sadly, filled cream puff recipe don't freeze well, they get a bit soggy, innit?. but, you can freeze the baked puffs before filling.

Just wrap them tightly in cling film and then foil. reheat in a low oven (around 300° f/ 150° c) until crisp before filling.

Variations: Get Creative!

Fancy a change? Add a teaspoon of orange zest to your choux pastry recipe for a subtle citrus zing.

For a dairy-free option, use coconut cream instead of heavy cream for the filling. you could also use almond flour, but be aware that it will change the taste.

A chocolate eclair alternative can be made by elongated the choux pastry when piping.

Nutrition Basics: A Little Treat

Okay, let's be real, these are a treat. but, approximately 250-300 calories per profiterole and about 12g of sugar isn't awful.

You know? the eggs and cream offer some protein, and the chocolate has some antioxidants, kinda.

And there you have it! your easy profiterole recipe . so grab your piping bag, dust off your apron, and get baking, love! you'll be whipping up mary berry profiteroles in no time.

Frequently Asked Questions

Why did my profiteroles deflate? They looked so good in the oven!

Oh dear, a common issue! Deflated profiteroles usually happen because they weren't baked long enough or cooled properly. Ensure they're golden brown and puffed before turning off the oven. The crucial step is to dry them out in the cooling oven with the door ajar for about 10 minutes. This sets the structure and prevents them from collapsing – it's like giving them a little spa day to de-stress after the bake!

My choux pastry is too runny. Can I fix it, or do I have to start over?

Don't throw it out just yet! If your choux pastry is too runny, it likely means there's too much liquid. Try cooking it over low heat on the stovetop, stirring constantly, to evaporate some of the excess moisture. This is a bit of a sticky situation, a bit like accidentally tuning into Eastenders instead of Coronation Street, but you can pull it back. If it's really bad, though, starting over might be the best bet to avoid a disastrous bake.

Can I make the profiteroles ahead of time? What's the best way to store them?

Yes, you can prep ahead! Bake the profiterole shells and let them cool completely. Store them in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage; just thaw them completely before filling. The whipped cream and chocolate sauce are best made fresh. Fill the profiteroles just before serving to prevent them from becoming soggy – nobody wants a soggy bottom, as they say on Bake Off!

What are some interesting variations I can try with my profiteroles?

Fancy a twist on the classic? Absolutely! Try adding orange zest to the choux pastry for a citrusy flavour, or a tablespoon of coffee liqueur to the chocolate sauce for a mocha kick. You could also fill them with pastry cream, ice cream, or even a savoury filling like cream cheese and herbs for something different. Get creative, like you're designing your own quirky hat for Royal Ascot!

Are there any healthier alternatives I can use to make the profiteroles recipe a little lighter?

You can lighten things up a bit! Use coconut cream for a dairy-free whipped cream alternative, which also adds a subtle coconut flavour. Consider using a sugar substitute in both the whipped cream and chocolate sauce. While traditionally a decadent treat, these small changes can make your profiteroles a tad more guilt-free, so you can indulge without feeling like you've committed a culinary crime worthy of being sent to the Tower!

Can I use different types of chocolate for the sauce? What are some good pairings for the profiteroles?

Absolutely! Semi-sweet is classic, but dark chocolate offers a richer, more intense flavour. Avoid milk chocolate, as it can be too sweet and thin. For pairings, a scoop of vanilla ice cream is always a winner. Offer a selection of sauces like caramel or raspberry. For a grown-up touch, pair with a dessert wine like Sauternes – think of it as the perfect accompaniment to your own private showing of Downton Abbey!

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