Profiteroles with Butter Cream and Chocolate Glaze
by Editorial Staff
Delicate choux pastries with whipped cream and chocolate icing are a real treat that you will surely fall in love with right away! Such profiteroles with buttercream simply mesmerize with their taste and appearance.
Cooking: 40 minutes
Servings: 10
Ingredients
For the choux pastry:
- Water – 125 ml
- Milk – 125 ml
- Eggs (category C0) – 4 pcs.
- Butter – 100 g
- Flour – 150 g (1 glass with a capacity of 250 ml)
- Salt – 1 pinch
- Sugar – 1 pinch
For the cream:
- Cream 33% – 350 g
- Powdered sugar – 50 g (or to taste)
- Vanilla sugar – 1 teaspoon
For glaze:
- Chocolate (I have black) – 100 g
- Butter – 30 g
Instructions
- In a saucepan, combine milk, water, salt, sugar, and butter. Put the saucepan on the fire and bring the mixture to a boil, while the butter should melt completely. Pour all the flour into the boiling milk and butter mixture.
- Brew the dough. Stir it until the mass gathers into a lump. Without stopping stirring, keep the saucepan with the dough over low heat for another 1-2 minutes, until a thin crust of dried dough forms at the bottom.
- Remove the saucepan from heat and let the dough cool slightly (it should stay warm, but not scalding). To make the dough cool faster, I put it in a bowl. Break the eggs into a deep bowl and shake with a fork.
- When the dough has cooled, add eggs into it in small portions, stirring each time until completely homogeneous. Add the eggs until the dough becomes the desired consistency – smooth, moderately thick, and lazily slide off the raised spoon, forming a triangle (the so-called “bird’s tongue”). I used almost all of the egg mixture – a little more than a tablespoon remained in the bowl.
- Put the curly or round attachment on the pastry bag (I used the closed star attachment). For convenience, insert the bag into a tall glass and fill it with dough. If you don’t have a pastry bag at hand, make a cornet (for example, from a bag with a cut corner), you can also spread the dough on a baking sheet using two teaspoons.
- Turn on the oven, set the temperature to 200 ° C. Cover the baking sheet with a special rug or baking paper. Place the profiteroles of the desired size on a baking sheet (I made small ones so that they were 1-2 bites) at a great distance from each other, since during baking they will increase in size.
- From this amount of dough, 3 baking sheets (slightly more than 60 pieces) of profiteroles are obtained. Only one baking sheet of profiteroles is sent to the oven – this way the choux dough is baked more evenly. While the first baking sheet is in the oven, the remaining dough is in a pastry bag, and I put the profiteroles on the other baking sheet when the first batch is almost ready.
- Bake the profiteroles first in an oven preheated to 200 ° C for 20 minutes, and then reduce the temperature to 160 ° C and dry them for another 10-15 minutes. Baking times may vary slightly depending on the size of the cakes. The finished profiteroles should have a rich golden color.
- During baking, do not open the oven for the first 20 minutes, as the profiteroles can fall off from the temperature drop. Let them cool completely.
- Prepare ingredients for cream and frosting. It is best to prepare the cream and fill the profiteroles shortly before serving, as whipped cream is not intended for long-term storage. Combine the cream, icing sugar, and vanilla sugar. Whisk the cream until a thick, thick cream is obtained. Put the cream in a pastry syringe or bag with a long, narrow nozzle.
- Make a small hole in the bottom of each choux pastry with a narrow knife. Fill the profiteroles with buttercream. In the absence of a syringe or a long nozzle, you can simply cut off the tops, fill the profiteroles with cream with a spoon, and then return the tops.
- For the glaze, I used dark chocolate, but you can also use milk chocolate. Break the chocolate into small pieces and combine with butter. Using a microwave oven, heating with short impulses, or a water bath (the container with chocolate should not come into contact with boiling water), melt the chocolate with butter. Be careful not to overheat the chocolate, otherwise, it will curdle.
- Dip the tops of the cream-filled profiteroles in the chocolate icing and place them on a dish. If you cut off the “caps” of the cakes, then pour the icing on top of them. Send the whipped custard cakes to the refrigerator for 20-30 minutes to freeze the chocolate.
Profiteroles with buttercream and chocolate icing are ready! Bon Appetit!
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