Chocolate profiteroles with whipped cream

Ingredients

Choux Pastry

water: 200 grams (7.1 ounces)
butter: 100 grams (3.5 ounces)
sugar: 2 teaspoons (8 grams)
eggs: 5 pieces (approximately 250 grams / 8.8 ounces)
salt: pinch (1 gram)
flour: 145 grams (5.1 ounces)
cocoa powder: 12 grams (0.42 ounces)
powdered sugar: for sprinkling

Filling

whipping cream: 240 grams (8.5 ounces / 1 cup)
white chocolate: 125 grams (4.4 ounces)

Equipment

Saucepan
A medium-sized saucepan is perfect for melting butter and boiling the water mixture. Make sure it has a heavy bottom to prevent burning.
Sifter
Sifting the flour and cocoa ensures that your pastry is lump-free. A fine mesh sifter works best.
Spatula
A sturdy spatula is needed to stir the pastry mixture continuously. Choose one that can withstand high heat.
Piping Bag with Nozzle
Use a piping bag with a round nozzle to shape your profiteroles evenly. Practice your piping skills for consistent results!
Oven
An accurate oven is key. Use an oven thermometer if you're unsure of your oven's true temperature.
Mixing Bowl
Whipping cream and folding in chocolate requires a large, chilled mixing bowl for the best results.

Instructions

Step 1

Step 1: Place the butter, water, sugar, and salt in a saucepan. Make sure to cut the butter into small pieces to help it melt evenly.

Step 2

Step 2: Separately sift the flour and cocoa powder. Sifting helps to avoid lumps in your choux pastry.

Step 3

Step 3: Bring the butter-water mixture to a boil. Once it starts to boil, add the flour and cocoa mixture. Quickly stir with a spatula to mix well.

Step 4

Step 4: Continue stirring until the pastry becomes homogeneous and glossy, and no lumps remain. Let it cool slightly. You can use a stand mixer to speed up the cooling process.

Step 5

Step 5: Gradually add the eggs one at a time, mixing thoroughly after each addition. The number of eggs might vary, aim for a dough consistency where it flows slowly from the spatula in a thick ribbon.

Step 6

Step 6: Use a piping bag with a nozzle to pipe the profiteroles on a baking mat or parchment paper, leaving enough space between them. Sprinkle with powdered sugar.

Step 7

Step 7: Bake in a preheated oven at 356°F (180°C) for 20 minutes, then reduce the temperature to 320°F (160°C) and bake for another 10-15 minutes without opening the oven. Let them cool completely. Opening the oven door may cause the profiteroles to collapse.

Step 8

Step 8: Melt the white chocolate in the microwave and let it cool. Whip the cold heavy cream until stiff peaks form, then gently fold in the melted chocolate until smooth.

Step 9

Step 9: Stuff the cooled profiteroles with the chocolate cream filling using a piping nozzle or by cutting off the tops. Let them stabilize for several hours, preferably overnight.

Step 10

Step 10: Sprinkle with powdered sugar before serving and enjoy! Stabilizing overnight helps the flavors meld together beautifully.

Servings

There’s something truly magical about serving profiteroles: these little balls of joy burst with creamy delight as soon as you bite into them. For an elegant dinner party, pile them high on a beautiful serving platter, drizzle with melted chocolate, and dust them with powdered sugar for that extra 'wow' factor.

If you're having a casual family gathering, create a profiterole tower! Stack them in a cone shape, using warm honey as edible glue - it's like a chic, edible centerpiece. For an afternoon tea party, place individual profiteroles in colorful cupcake liners, and serve them alongside a selection of exotic teas - a guaranteed showstopper!

Chocolate lovers can dip each profiterole in a dark chocolate ganache. For a festive twist, incorporate seasonal fruits or sprinkle with crushed pistachios! The possibilities are endless; just let your imagination (and taste buds) guide you.

Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to mimic the elasticity of gluten. The pastry might require a slight adjustment in consistency, so add eggs gradually to get it just right.

To make these profiteroles vegan, replace the butter with a plant-based butter. Use aquafaba (the liquid from canned chickpeas) instead of eggs - 3 tablespoons of aquafaba equals one egg! For the filling, opt for coconut cream and vegan white chocolate. Whip the coconut cream until fluffy and fold in the melted vegan white chocolate for a dreamy, plant-based treat.

Faq

Why did my choux pastry collapse?
The most common reason is opening the oven door during baking. It causes the pastry to lose steam and collapse. Also, ensure you bake them long enough to dry out completely.
How can I tell when my choux pastry is done?
They should be golden brown, puffed up, and feel light. Tap the bottom - they should sound hollow.
Can I make the profiteroles ahead of time?
Yes, you can bake the choux pastries a day ahead. Keep them in an airtight container. Fill them just before serving for the best texture.
Why is my cream filling too runny?
Ensure the cream is cold before whipping, and avoid over-mixing once you add the melted chocolate. It could also set if you refrigerate it for a bit.
How can I achieve perfect piping shapes?
Practicing on parchment paper without any batter helps. Use a consistent pressure on the piping bag and keep the nozzle steady.
Can I double the recipe for a larger batch?
Yes, but making choux pastry in smaller batches ensures proper consistency. Consider working in two separate batches for better control.