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Chocolate Profiteroles

Delightful chocolate-filled pastries with a rich and creamy filling, perfect for impressing guests and creating sweet memories.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: French
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Choux Pastry
  • 1/2 cup butter Gives the choux that rich flavor and moist texture.
  • 1 cup water To create the steam that puffs up the pastry.
  • 1 cup all-purpose flour Provides the structure.
  • 4 large eggs Essential for creating the light and airy texture.
  • 1/4 teaspoon salt Enhances overall flavors.
For the Chocolate Filling
  • 1 cup heavy cream For making the rich chocolate filling.
  • 8 ounces semi-sweet chocolate The star that makes this dessert indulgent.
  • 1/2 cup powdered sugar For sweetness and texture in the cream.
For the Chocolate Sauce
  • 1/2 cup chocolate chips For the chocolate sauce topping.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the butter, water, and salt. Heat over medium until the butter is melted and the mixture comes to a boil.
  3. Remove from heat and stir in the flour quickly until fully incorporated. The dough will come together in a ball and pull away from the sides of the pan.
  4. Let the dough cool for a few minutes, then add eggs one at a time, mixing well until completely smooth after each addition.
  5. Transfer the mixture to a piping bag, and pipe small circles onto the prepared baking sheet, ensuring a bit of space between each one.
  6. Bake for 20-25 minutes, until golden and puffed. Do not open the oven door while baking as the steam might escape.
  7. Let the profiteroles cool completely before filling.
Filling and Topping
  1. Meanwhile, whip the heavy cream in a bowl until soft peaks form, then fold in the melted chocolate and powdered sugar.
  2. Once cooled, cut a small slit in each profiterole and gently fill them with the chocolate cream using a piping bag.
  3. For the sauce, melt chocolate chips in a microwave or over a double boiler until smooth. Drizzle over your filled profiteroles and serve.

Notes

Ensure your butter and water mixture is boiling well before adding flour to create steam for the perfect puff. Use a circular motion when piping to create even shapes and a large enough tip. Avoid overmixing after adding the eggs to maintain the airy texture. Store filled profiteroles in the refrigerator for up to 2 days, filling just before serving for maximum crispiness.