Profiteroles with Chocolate Sauce
These classic profiteroles are light and airy choux pastry filled with rich vanilla cream and drizzled with a luscious chocolate sauce. Perfect for a show-stopping dessert!
Equipment
- Saucepan for making choux pastry
- Mixing bowl for combining ingredients
- Electric mixer for mixing the dough and filling
- Piping bag to shape profiteroles and fill with cream
- Baking sheet for baking the profiteroles
Ingredients
- 1 cup water
- 1/2 cup unsalted butter cut into pieces
- 1 tbsp sugar for choux pastry
- 1 cup all-purpose flour
- 4 large eggs for choux pastry
- 1 cup heavy cream for filling
- 1 tbsp sugar for filling
- 1 tsp vanilla extract
- 1 cup chocolate chips for chocolate sauce
- 1/2 cup heavy cream for chocolate sauce
Instructions
- In a saucepan, bring water, butter, and sugar to a boil. Add flour and stir vigorously until the dough forms a ball.
- Transfer dough to a mixing bowl. Beat in eggs one at a time until smooth.
- Pipe small rounds of dough onto a baking sheet. Bake at 400°F (200°C) for 20-25 minutes until golden brown.
- Whip heavy cream, sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag.
- Once cooled, fill profiteroles with whipped cream by piercing the bottom and piping in the filling.
- Melt chocolate chips with heavy cream in a saucepan over low heat, stirring until smooth.
- Drizzle profiteroles with warm chocolate sauce before serving.
Notes
- Storage: Store unfilled profiteroles in an airtight container for up to 2 days. Fill just before serving for the best texture.
- Tip: You can freeze unfilled profiteroles and reheat in an oven for a crisp texture before filling.
Nutrition
Serving: 180Calories: 200kcalCarbohydrates: 20gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 75mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 400IUCalcium: 30mgIron: 1mg
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