Chocolate Profiteroles (Cream Puffs)

13 Dec

December 13, 2014

Another dessert I made for last week’s holiday party were cream puffs, also known as profiteroles. These are a type of pate a choux dough, a light and airy dough that is tender on the outside, airy on the inside. I filled them with chocolate whipped cream, but pastry cream can also be used. I love making these because they’re not overly sweet- most of the sweetness comes from the filling. Since I was crunch for time I simply whipped up some heavy cream, flavored it with cocoa powder, sweetened it slightly with powdered sugar for the filling.

A great thing about profiteroles is that they can be kept in an airtight container in the freezer, unfilled, if you don’t use them all at once. The leftovers come in handy when you are in need of a last-minute dessert. Simply take them out the freezer, pop them in the oven for about 5 minutes to slightly toast, allow them to cool completely and fill.

Profiteroles
8oz butter
1 C milk
1 C water
¾ tsp sugar
¼ tsp salt
2 C AP flour
6-8 eggs

Y= 62 1.5-inch profiteroles

Directions:

  1. In a bowl, mix together sugar, salt, flour. Set aside.
  2. Crack eggs in a bowl. Set aside.
  3. In a pan, melt butter on medium heat.
  4. Add the milk and water. Let mixture come to a boil. Reduce heat.
  5. Add the dry ingredients into the liquid mixture.
  6. Using a wooden spatula, quickly stir the mixture to incorporate everything, making sure there are no lumps of flour. Continue to stir; be careful to not let the bottom burn.
  7. Stir until the batter looks ‘dried-out’, about 5-7 minutes.
  8. Transfer to a mixer bowl. Using a paddle attachment, paddle on medium speed to cool.
  9. Carefully add eggs, one at a time, allowing it to fully incorporate. (I ended up using only 6 eggs. Tip: if the batter looks dry, add the last two eggs).
  10. Using a piping bag, fitted with an Ateco 807 round tip, pipe 1.5-inch rounds on parchment-lined sheet pans
  11. Bake at 350F for 25 minutes, then reduce heat to 340F and bake for another 15 minutes.
  12. Remove profiteroles from the oven and allow to cool completely.
  13. Once cooled, use an Ateco 820 star tip to make holes at the bottom of the profiteroles. At this point, profiteroles can be stored in the freezer for future use.

2014-12-06 03.04.582014-12-06 03.08.43Chocolate Whipped Cream
1 cup of heavy cream
¼ cup powdered sugar
2-3 T cocoa powder

Directions:

  1. Whisk heavy cream and powdered sugar together.
  2. Add cocoa powder, 1 tablespoon at a time. Adjust as needed for more or less chocolate flavor.
  3. Once heavy cream reaches a medium peak and is no longer runny, put into a piping bag with an Ateco 801 round tip.
  4. Fill profiteroles from the bottom, where the holes were made, with the chocolate whipped cream.
  5. Optional: dust the outer shell with powdered sugar, or drizzle with melted chocolate.

2014-12-06 02.56.432014-12-06 03.00.342014-12-06 02.37.51

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