Light, airy, crispy cream puffs. Filled with whipped cream and dipped in chocolate ganache. Simply divine.
We were at a friends for dinner the first time I tasted these. They were store bought (Costco) and still slightly frozen. My first thought was what the heck are these and they must be difficult to make.
Profiterole is a French dessert made from choux pastry, pronounced [shoo]. Sounds fancy but it is actually quite simple. No pastry skills are required here. It consists of 6 ingredients: milk, water, salt, butter, flour, and eggs. And it literally takes only 5 minutes to prepare. Drop the pastry by the teaspoonful onto a baking sheet. Put them in the oven and it rises to form these golden hollow puffs.
I don’t have a pastry bag to inject the whipped cream like it’s normally done so I cut the puff in half. You can fill it with whipped cream, like I did, or I hear ice cream works really well too. To finish it off, you can either sprinkle the top with icing sugar, dip them in salted caramel sauce, or my favourite, cover them with chocolate ganache.
Homemade profiteroles are a million times better than the store bought version. Your family and friends will be amazed that you made these yourself. It’ll be our secret that they were so freaking easy.
- ¼ cup butter
- ¼ cup water
- ¼ cup milk
- ¼ teaspoon salt
- ½ cup flour
- 2 extra large eggs, beaten
- 1 cup whipping cream
- ¼ cup icing sugar or adjust to taste
- ½ teaspoon vanilla extract
- 4 ounces semi sweet chocolate chips or good quality dark chocolate
- 1 tablespoon unsalted butter
- ¼ cup whipping cream
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- To make the choux pastry: Combine butter, water, milk, and salt in a medium saucepan over medium low heat.
- Slowly bring mixture to a low boil.
- Remove from heat the moment it comes to a boil.
- Add flour all at once and mix vigorously with a whisk until a smooth ball is formed.
- Allow mixture to cool for a few minutes.
- Add eggs, one at a time, and whisk until smooth. Mixture will be thick.
- Place a teaspoon of the mixture 2 inches apart on baking sheet.
- Bake 18-20 minutes or until light golden in colour. Turn off the oven and let sit for another 10 minutes.
- Pierce the side of each profiterole to allow the steam to escape.
- Transfer to wire rack to cool.
- To make the whipped cream: Whip the cream until still peaks form. Mix in icing sugar and vanilla.
- To make the chocolate ganache: Melt chocolate and butter over double boiler. Stir in cream.
- Slice puffs in half, fill with a small scoop of whipped cream, dip in chocolate ganache. Serve.