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Decadent Profiteroles Recipe with Rich Chocolate Sauce

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Light and airy choux pastry filled with whipped cream and drizzled with a rich, homemade chocolate sauce. 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 tablespoon granulated sugar (optional)
  • 1 cup (125 g) all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (175 g) semi-sweet or bittersweet chocolate chips
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a medium saucepan, combine water, butter, salt, and sugar. Bring to a rolling boil over medium heat, stirring occasionally.
  3. Remove from heat and quickly stir in the sifted flour all at once. Mix vigorously with a wooden spoon until the dough pulls away from the sides and forms a ball (about 1-2 minutes).
  4. Transfer the dough to a mixing bowl and let it cool for 3-5 minutes.
  5. Add eggs one at a time, beating well after each addition until the dough is glossy and smooth, dropping slowly but holding shape.
  6. Transfer dough to a piping bag fitted with a round tip. Pipe small mounds about 1.5 inches (4 cm) diameter onto the prepared baking sheet, spacing at least 2 inches (5 cm) 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 puffed and golden brown. Avoid opening the oven door during baking.
  8. Remove profiteroles and pierce each with a skewer or sharp knife tip to release steam. Let cool completely on a rack.
  9. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  10. Slice each profiterole in half horizontally or poke a hole in the bottom, then fill with whipped cream using a piping bag or spoon.
  11. In a small saucepan over low heat, combine chocolate chips, cream, and butter. Stir gently until melted and smooth. Remove from heat and stir in vanilla extract and a pinch of salt.
  12. Arrange filled profiteroles on a serving plate and drizzle generously with warm chocolate sauce. Serve immediately.

Notes

Do not add eggs while dough is too hot to avoid scrambling. Avoid opening oven door during baking to prevent collapse. Pierce pastries after baking to release steam and keep crisp. Chill bowl and beaters before whipping cream to speed process and get fluffy peaks. Melt chocolate sauce gently over low heat and stir constantly to avoid seizing. Profiteroles can be baked ahead and stored unfilled at room temperature for up to 2 days or frozen for up to 1 month.

Nutrition

Keywords: profiteroles, choux pastry, chocolate sauce, whipped cream, easy dessert, homemade dessert, French pastry

Find it online: https://junomeals.com/decadent-profiteroles-recipe-with-rich-chocolate-sauce-easy-homemade-dessert/