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Profiterole - Choux Pastry Dessert
Profiterole - Choux Pastry Dessert
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
2 hours
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6

For the chocolate cream:

  • In a bowl, combine cornstarch with about 1/3 of the milk. When the cornstarch dissolves, set aside.
  • Pour the remaining milk in a pot. Add the sugar and cocoa powder and bring to a boil while stirring continuously.
  • Add the cornstarch mixture. Whisk briskly so that no lumps form and cook until it thickens. You want a nice thick, smooth and tasty cream.
  • Remove from heat and add the honey and butter while stirring continuously until completely combined.
  • If your cream does not turn out smooth you can beat it in a blender until even the smallest lumps disappear.
  • Transfer mixture to a container. Cover with plastic wrap, making sure the wrap touches the surface of the cream directly to avoid a film forming on tip. Refrigerate to cool completely.
  • Mix well before using.

For the cream filling:

  • Whisk the egg yolks and ½ of the sugar in a bowl until fluffy.
  • Add 2 tablespoons of the milk. Add the cornflower and whisk again.
  • In the meantime pour the rest of the milk and the rest of the sugar in a pot but do not stir.
  • Place over heat and bring to a boil. As soon as it comes to a boil add a ladleful to the egg mixture and whisk until the eggs start to warm up but not cook.
  • Add another 3-4 ladleful’s while whisking continuously.
  • Pour the egg mixture into the pot and whisk until the cream thickens. You need to whisk continuously over low heat so that the cream doesn’t create a film on the bottom of the pot.
  • Taste the cream to make sure the cornstarch has been cooked and doesn’t have a floury flavor.
  • Remove from heat and add the butter, honey and vanilla. Whisk until the butter melts.
  • Cover with plastic wrap, making sure the wrap touches the surface of the cream directly to avoid a film forming on tip. Refrigerate to cool completely.

For the choux pastry balls:

  • Preheat oven to 200* C (390* F) Fan.
  • In a pot, add the water, milk and butter. Place over heat.
  • In a bowl, combine the flour and salt.
  • When the butter melts and the milk starts to boil, remove from heat. Add the flour mixture all at once. Stir with a wooden spoon until completely combined.
  • Lower heat and place back on stove. Stir briskly for 2-3 minutes, scraping the bottom of the pot with the wooden spoon to remove any pieces of dough that have possible stuck to the bottom.
  • Transfer dough to a mixer.
  • Crack the eggs in a bowl and set them aside.
  • Beat the dough for about 1-2 minutes to help it cool. Add the eggs, one at a time, waiting for each egg to become completely incorporated in the mixture before adding the next. It will be able to take 4 eggs for sure. Break the 5th egg open with a fork and whisk. Add it to the mixture slowly and add it all, if possible. Your aim is to create a soft, elastic dough that acts sort of like bubblegum when pulled. It should be elastic enough to be pulled without breaking.
  • Fill a piping bag with the dough and you are ready to make your petit choux and bake them.
  • Line a rimmed baking sheet with parchment paper. Pipe the size of the choux you want onto baking sheet. Optionally, you can brush with a lightly beaten egg to give them an even more golden color.
  • Bake for 10 minutes and then lower oven temperature to 180* C (350* F) and bake until they are crisp and golden.
  • Fill a piping bag with the cream filling and fill each choux.
  • Arrange them on a serving platter and drizzle with chocolate cream.
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