This Dutch Profiteroles recipe results in large cream puffs filled with whipped cream and dipped into chocolate for a great snack alongside your favorite hot beverage or as a dessert.
Makes 6 large or 8 medium profiteroles
Ingredients:
Choux pastry
60 milliliters / ¼ cup milk
60 milliliters / ¼ cup water
50 grams / 1.75 ounces butter
80 grams / ½ cup plain flour
2 eggs, room temperature
¼ teaspoon kosher or sea salt
5 grams / 1 teaspoon superfine/caster sugar
Filling
232 grams / 1 cup heavy cream
35 grams / ⅓ cup confectioner’s/icing sugar
Topping
100 grams / 3.5 ounces dark chocolate, roughly chopped
50 grams / 1.75 ounces milk chocolate, roughly chopped
Directions:
Choux pastry
- Preheat your oven to 180C/350 on traditional bake.
- Place the milk, water and butter into a saucepan on medium high heat, until it comes to a boil.
- Reduce the heat and sift in the flour, stirring with a wooden spoon to combine until smooth.
- Remove from the heat and add in one egg, beating with the wooden spoon until well combined and smooth.
- Add the second egg and combine until smooth.
- Add the salt and sugar and stir until combined.
- Spoon into a piping bag with a wide nozzle and press straight down, pulling upwards as you pipe a portion of the dough onto your baking tray, allowing 2 inches between the dough.
- Bake for 45 minutes until lightly golden and dry to the touch.
- Set aside to cool completely.
Filling
- Place the heavy cream and sugar into a bowl and beat on medium until stiff peaks are reached.
- Spoon into a piping bag and press into the base of your pastry.
- Hold the pastry in your palm and pipe the cream until you can feel it is filled.
- Repeat with the remaining pastries until all are filled with the cream.
Topping
- Place the chocolate into a small bowl and melt in a double boiler or microwave until the chocolate is smooth.
- Set aside to cool for 5 minutes until the chocolate is lightly warm.
- Dip the top ⅔’s of your pastry into the chocolate and swirl as you list out to lightly drain any excess.
- Repeat with your remaining pastries and set aside for the chocolate to set.
- Chill until ready to serve.
- Serve up and dig in!
Recipe can be found at roamingtaste.c...
Follow me here:
Website roamingtaste.com/
Instagram / roamingtaste
Facebook / roamingtaste
Pinterest pin.it/1eYbqzF
Support ko-fi.com/roam...