Profiteroles are an inheritance from 16th century French pastries, an evolution of choux pastry attributed to Popelini. They are served in pyramid-shaped banquets with hot chocolate sauce. They are a classic test of professional pastry for their airy pastry and creamy filling.
Mediterranean
Profiteroles with chocolate
Profiteroles with chocolate from France: traditional step-by-step recipe, with chef tips and clear timings.
- France
- Dessert
- Vegetarian
- Light
- medium-high
40 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 345 kcal
- Protein 6 g
- Fiber 1 g
- Carbohydrates 28 g
- Fat 24 g
- Sodium 120 mg
Story behind the dish
Preparation
Profiteroles with chocolate is a preparation from France with high difficulty. Reserve about 65 minutes in total (40 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 125 ml of water.
- Have ready: 50 g of butter.
- Have ready: 75 g of wheat flour.
- Have ready: 3 large eggs.
- Have ready: 1 pinch of salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat oven to 200 C
Preheat oven to 200 C. Heat water with butter and salt until boiling. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Add flour all at once and stir until smooth dough comes off the bottom.
Add flour all at once and stir until smooth dough comes off the bottom. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Cool slightly and add eggs one by one until dough…
Cool slightly and add eggs one by one until shiny and thick dough. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Form balls with a pastry bag on a tray and bake for 20-25…
Form balls with a pastry bag on a tray and bake for 20-25 minutes without opening the door.
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Pierce base to release steam and cool completely
Pierce base to release steam and cool completely. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more hot water without wetting the food.
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Whip cream with powdered sugar and vanilla; fill profiteroles with sleeve
Whip cream with powdered sugar and vanilla; fill profiteroles with sleeve.
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Melt chocolate with butter; bathe each profiterole and assemble in…
Melt chocolate with butter; Dip each profiterole and assemble into a pyramid when serving.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with coffee pastry cream instead of cream.
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