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Profiteroles with Whipped Strawberry Cream and Chocolate Ganache

A quick and easy dessert, perfect for sharing with friends and family.
Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 24 profiteroles

Ingredients
  

To make profiterole

  • 1/4 cup unsalted butter I used Lactantia European Style
  • 1/2 cup water
  • 1/4 teaspoon sea salt
  • 1 teaspoon raw cane sugar or sugar substitute I used Lakanto
  • 1/2 cup + 1 tablespoon AP flour organic
  • 2 large eggs free range

To make Strawberry Cream

  • 1 cup heavy cream I used Lactantia 35% M.F.
  • 1/2 cup powdered sugar or adjust to taste
  • 1/2 teaspoon vanilla extract
  • 1/3 cup strawberries crushed

To make Chocolate Ganache

  • 3 ounces semisweet chocolate chips or good quality dark chocolate
  • 1/3 cup heavy cream I used Lactantia 35% M.F.

Instructions
 

  • Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.

To make the choux pastry:

  • Combine butter, water, sugar, 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 wooden spoon until a smooth ball is formed.
  • Allow mixture to cool for a few minutes.
  • Add eggs, one at a time, and beat with a wooden spoon until smooth. The mixture will be thick.
  • Using a cookie scoop, place scoops of pastry 2 inches apart on baking sheet.
  • Bake 25 minutes or until light golden in color. Turn off the oven and let sit for another 5 minutes.
  • Transfer to wire rack to cool.
  • Pierce the side of each profiterole to allow the steam to escape.

To make the whipped cream:

  • Whip heavy cream until still peaks form.
  • Mix in powdered sugar and vanilla. 
  •  Fold in crushed strawberries.

To make the chocolate ganache:

  • Heat heavy cream in a small sauce pan.  Add chocolate and stir until completely melted and smooth.
  • Slice puffs in half, fill with whipped strawberry cream, drizzle chocolate ganache on top. Enjoy!