Profiteroles, also known as eclairs or choux la crème in French, are eclairs balls filled with whipped cream or ice cream and covered with chocolate sauce. Profiteroles are the perfect dessert for dinner parties; The cake is easy to make but stunning when served. Here's a deliciously simple recipe for making classic profiteroles, along with other variation ideas
Ingredients
Eclairs
- 1 cup water
- 6 tablespoons unsalted butter
- 1 teaspoon sugar
- 1 cup all-purpose flour
- 4 eggs
- A little salt
Chocolate Sauce
- 7 ounces good quality bittersweet chocolate (no more than 60% cocoa)
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon Cognac or brandy (optional)
Cream Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
Step
Method 1 of 4: Making the Cookie Dough
Step 1. Put water, unsalted butter, salt and sugar in a saucepan
Bring to a boil, stirring until the unsalted butter melts. Remove the pan from the stove and let it cool slightly for 2-3 minutes.
Step 2. Add flour
Add the flour to the unsalted butter mixture and stir with a wooden spoon or whisk until everything is combined. Place the pan back on the stove and stir quickly until everything separates from the sides of the pan. The dough will clump together and there will be a layer on the bottom of the pan.
Step 3. Add the eggs
Transfer the mixture to a large bowl or container with a mixer. Add the eggs one at a time, mixing all with a wooden spoon or electric mixer after each addition.
It may look like the mixture won't come back together, but don't worry, just stir
Step 4. Transfer to a dough bag
Cover the baking sheet with parchment paper, then transfer the warm mixture to a dough bag. Make about 18-22 dough balls on the baking sheet, about an inch apart.
- The dough ball should be 3.2 cm wide by 2.5 cm high.
- If you don't have a dough bag, you can use a spoon to place the dough balls on the baking sheet.
Step 5. Smooth the edges
Moisten your finger with water and use it to gently press it down.
At this point, you can also coat the dough with the egg, if you want it to stay shiny after baking
Step 6. Bake the dough
Place the baking sheet in an oven preheated to 218 degrees Celsius. Bake for 15-20 minutes until puffy and browned.
- Pierce each profiterole with a skewer, then return to the oven to dry for 3 minutes. Leave the oven door slightly ajar.
- Cool on parchment paper on a wire rack.
Method 2 of 4: Making the Chocolate Sauce
Step 1. Heat the sugar
Heat the sugar in a 2-quart saucepan over medium heat, stirring with a fork. When the sugar starts to melt, stop the mixing and cooking process. Turn it occasionally so that the sugar melts evenly. The sugar will be ready when it turns brownish red in color.
Step 2. Add cream
Remove the pan from the stove. Add a glass of heavy cream, along with a pinch of salt. The mixture will bubble and evaporate, but don't worry, this is common. Return the pan to the stove and stir until the caramel melts.
Step 3. Add chocolate
Coarsely chop the chocolate with a sharp knife. Remove the pan from the heat and add the chocolate chunks. Keep beating until the chocolate melts.
Step 4. Add flavor
Add vanilla extract along with cognac or brandy, if you prefer.
Step 5. Keep warm
Keep the sauce warm until you are ready to serve the profiteroles. Cover the pot and place over low heat, stirring frequently.
Method 3 of 4: Compiling Profiteroles
Step 1. Cut the cake into 2 parts
Slice each eclairs into 2 equal lengths with a bread knife. These cakes should be sliced the same way as hamburger buns and should have holes in each cake.
Step 2. Make the cream filling
Beat 1 cup heavy cream until smooth using an electric whisk, then add powdered sugar and stir until dissolved.
- To make Chantilly cream, take the seeds from 1-2 vanilla bean sticks and add them to the whipped cream.
- If you prefer, you can use good quality vanilla ice cream in place of the whipped cream.
Step 3. Fill the cake
Place a spoonful of whipped cream or ice cream into half of the eclairs, then use the other pieces to hold them together.
Alternatively, you can use a dough bag to inject the cream directly into the center of the eclairs
Step 4. Serve
Arrange 3 profiteroles on each serving plate and coat with warm chocolate sauce. Garnish with a mint leaf. Serve immediately.
Method 4 of 4: Variations
Step 1. Use caramel sauce
Chocolate sauce can be substituted for caramel as an alternative. To make the caramel sauce:
- Combine 1 1/3 cups sugar and 1/3 cup water in a large saucepan over medium heat until the sugar dissolves.
- Turn up the heat and simmer until the syrup turns a light brown color. Do not stir the mixture but turn the pan. Use a wet pastry brush to clean any syrup that drips from the sides of the pan.
- Add 2/3 cup cream so that the mixture bubbles.
- Beat 1/2 stick of unsalted butter until melted. Remove from stove.
Step 2. Use cinnamon
You can add a little cinnamon powder to the mixture for a warm and slightly spiced cake variety. You can also add a little cinnamon to the chocolate sauce to balance out the cake.
As an alternative in certain seasons, use pumpkin flavored ice cream to pair this profiteroles dish
Step 3. Use coffee
You can add 2 tablespoons of strong coffee to the chocolate sauce for a caffeinated taste. Use coffee ice cream to fill the profiteroles to add more flavor to the coffee.
Step 4. Use powdered sugar
For lighter profiteroles, replace the chocolate sauce with a light sprinkle of powdered sugar. Use a sieve to make sure the profiteroles are evenly coated with the sugar.
Step 5. Arrange the croquembouche
Simply put, a croquembouche is a tower of profiteroles prepared using toothpicks and chocolate sauce. The tower will be the center of stunning attention at a dinner party.
Step 6. Make gougres
Gougères are savory profiteroles filled with cheese. To make gougères, add 2/3 cup Gruyère cheese to the cookie dough before baking. Add a teaspoon of mustard and a few grains of chili if desired. Stir evenly. Sprinkle some extra cheese on top before baking.
