Print

Creamy Profiteroles Delight Recipe with Easy Rich Chocolate Ganache

creamy profiteroles delight - featured image
Print Recipe

Light, airy profiteroles filled with luscious cream and smothered in a glossy, decadent chocolate ganache. A quick and easy dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 8 tablespoons (115 g) unsalted butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs, room temperature
  • 1 1/2 cups (360 ml) heavy whipping cream, chilled
  • 1/4 cup (30 g) powdered sugar
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 6 ounces (170 g) bittersweet chocolate, chopped
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat.
  2. In a medium saucepan, combine 1 cup water, the butter, and salt. Heat over medium until the butter melts and the mixture comes to a rolling boil.
  3. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the pan sides, about 1-2 minutes. Remove from heat.
  4. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
  5. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny. The dough should be thick but pipeable.
  6. Pipe the dough onto the prepared baking sheet in 1 1/2-inch (4 cm) rounds, spacing them 2 inches apart.
  7. Bake at 425°F (220°C) for 10 minutes, then reduce temperature to 350°F (175°C) and bake for another 20-25 minutes until golden brown and puffed. Avoid opening the oven door during baking.
  8. Cool the profiteroles on a wire rack completely before filling.
  9. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Store in the refrigerator until ready to use.
  10. Heat the heavy cream in a small saucepan just until it starts to simmer. Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth. Stir in the butter for extra shine.
  11. Using a piping bag fitted with a small round tip, fill each puff with whipped cream from the bottom or side.
  12. Dip or drizzle the filled profiteroles with the warm chocolate ganache. Arrange on a serving platter.
  13. Chill briefly to set the ganache, about 15 minutes, before serving.

Notes

Do not open the oven door during baking to prevent collapse. Cool dough before adding eggs to avoid scrambling. Use good-quality chocolate bars for ganache. For dairy-free version, substitute dairy-free cream and vegan chocolate. Freeze unfilled choux for up to a month; reheat in oven to crisp.

Nutrition

Keywords: profiteroles, choux pastry, chocolate ganache, cream filling, dessert, easy dessert, French pastry

Find it online: https://evabake.com/creamy-profiteroles-delight-recipe-with-easy-rich-chocolate-ganache/