Profiteroles with Pastry Cream

Profiteroles with Pastry Cream are a delightful French dessert that features crisp, hollow choux buns filled with creamy vanilla pastry cream and drizzled with rich chocolate sauce. Whether for a special occasion, a dinner party, or simply a sweet treat for yourself, these profiteroles are sure to impress. Their airy texture and luscious filling make them a standout dessert that is both satisfying and elegant.

Why You’ll Love This Recipe

• Deliciously Indulgent: The combination of light choux pastry and velvety pastry cream creates an unforgettable taste experience.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a regular day, these profiteroles are always a hit.
• Customizable Flavors: Feel free to add various flavorings to the pastry cream or chocolate sauce to suit your preferences.
• Impressive Presentation: These elegant desserts look stunning on any dessert table and will wow your guests.
• Fun to Make: Creating these treats is a rewarding process that allows you to hone your baking skills.

Tools and Preparation

Before you start making your profiteroles with pastry cream, gather your tools for a smoother process.

Essential Tools and Equipment

• Piping bag
• Mixing bowls
• Saucepan
• Whisk
• Baking sheet
• Parchment paper

Importance of Each Tool

• Piping bag: Essential for shaping the choux dough into even rounds for consistent baking.
• Mixing bowls: Necessary for combining ingredients thoroughly without spillage.
• Saucepan: Perfect for heating the water and butter mixture as well as cooking the pastry cream.
• Baking sheet: Provides a flat surface for baking the profiteroles evenly.

Ingredients

For the Pastry Cream

• 2 cups whole milk
• 1/2 cup granulated sugar, divided
• pinch salt
• 5 large egg yolks
• 3 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For the Choux Pastry

• 1 cup water
• 1/3 cup unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature

For the Chocolate Sauce

• 1/2 cup heavy cream
• 6 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter

How to Make Profiteroles with Pastry Cream

Step 1: Prepare the Pastry Cream

1. In a saucepan over medium heat, combine whole milk, 1/4 cup of sugar, and salt. Stir until heated but not boiling.
2. In a mixing bowl, whisk together egg yolks, remaining sugar, cornstarch, and vanilla extract until smooth.
3. Gradually pour in hot milk mixture while whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat until it thickens. Remove from heat and stir in butter. Let cool before using.

Step 2: Make the Choux Pastry

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a saucepan, bring water, butter, sugar, and salt to boil over medium heat.
3. Add flour all at once and stir vigorously until it forms a ball that pulls away from the sides of the pan.
4. Remove from heat; let it cool slightly before adding eggs one at a time until fully incorporated.

Step 3: Pipe and Bake

1. Transfer choux pastry to a piping bag fitted with a round tip.
2. Pipe small mounds onto the prepared baking sheet about 2 inches apart.
3. Bake in preheated oven for 20-25 minutes or until golden brown and puffed up.

Step 4: Prepare Chocolate Sauce

1. In a small saucepan over low heat, combine heavy cream and chopped chocolate.
2. Stir until melted and smooth; add butter for extra richness.

Step 5: Assemble Profiteroles

1. Once cooled, cut each profiterole in half horizontally.
2. Fill each bottom half with pastry cream using a piping bag or spoon.
3. Replace tops and drizzle with warm chocolate sauce before serving.

Enjoy your homemade Profiteroles with Pastry Cream! These treats are sure to delight friends and family alike!

How to Serve Profiteroles with Pastry Cream

Profiteroles with pastry cream are a delightful dessert that can be enjoyed in various ways. Whether you want a simple presentation or a more elaborate serving style, these suggestions will enhance your profiterole experience.

Classic Presentation

• Serve the profiteroles on a beautiful platter, drizzled with chocolate sauce for an elegant touch.

Individual Servings

• Place one or two profiteroles in small dessert cups topped with whipped cream for a charming individual serving option.

Dessert Tower

• Stack multiple profiteroles in a pyramid shape and drizzle with chocolate sauce for a stunning centerpiece at gatherings.

Accompanied by Fresh Berries

• Serve alongside fresh strawberries or raspberries to add a refreshing contrast to the rich pastry cream.

With Ice Cream

• Pair each profiterole with a scoop of vanilla or berry ice cream for an indulgent treat.

How to Perfect Profiteroles with Pastry Cream

Achieving perfect profiteroles requires attention to detail. Here are some tips to help you create the best version of this classic French dessert.

• Use room temperature eggs: This helps create a smoother batter and better rise during baking.
• Preheat your oven properly: Ensuring your oven is at the correct temperature before baking is crucial for achieving that perfect puff.
• Do not open the oven door: Opening the door while baking can cause the profiteroles to collapse. Resist the urge until they are fully baked.
• Pipe evenly: When shaping your choux buns, pipe them uniformly for even baking and consistent size.

Best Side Dishes for Profiteroles with Pastry Cream

While profiteroles are delightful on their own, pairing them with certain side dishes can elevate your dessert experience. Here are some great options to consider.

1. Fresh Fruit Salad
   A mix of seasonal fruits adds freshness and balances the richness of the pastry cream.
2. Minted Yogurt Dip
   A light yogurt dip flavored with fresh mint complements the sweetness of the profiteroles beautifully.
3. Chocolate Fondue
   Serve warm chocolate fondue for dipping; it enhances the chocolate flavor and adds interactivity to dessert time.
4. Espresso or Coffee
   A strong cup of espresso or coffee provides a pleasant contrast to the sweet flavors of the profiteroles.
5. Coconut Sorbet
   The tropical flavors of coconut sorbet offer a refreshing palate cleanser alongside rich pastries.
6. Caramel Sauce
   Drizzle homemade caramel sauce over each serving for an extra layer of sweetness that pairs well with chocolate.

Common Mistakes to Avoid

Avoiding mistakes will help ensure your profiteroles turn out perfectly. Here are some common pitfalls to watch for:

• Overmixing the Dough: Mixing too much can lead to tough profiteroles. Once the ingredients are combined and smooth, stop mixing.
• Skipping the Egg Temperature: Using cold eggs can affect the batter consistency. Make sure your eggs are at room temperature for a better rise.
• Not Preheating the Oven: If you don’t preheat your oven, your pastries may not puff up properly. Always preheat before baking.
• Opening the Oven Door Too Soon: This can cause your profiteroles to collapse. Wait until they are golden brown before checking them.
• Failing to Cool Before Filling: If you fill warm profiteroles with pastry cream, it can melt the filling. Allow them to cool completely first.

Storage & Reheating Instructions

Refrigerator Storage

• Store filled profiteroles in an airtight container for up to 2 days.
• Keep unfilled choux buns in a separate container for up to 3 days.

Freezing Profiteroles with Pastry Cream

• Freeze unfilled profiteroles in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
• For filled profiteroles, freeze without the pastry cream and fill them after thawing.

Reheating Profiteroles with Pastry Cream

• Oven: Preheat to 350°F (175°C) and warm for about 10 minutes until crisp.
• Microwave: Use low power for about 10-15 seconds. Watch closely to avoid sogginess.
• Stovetop: Place in a pan over low heat for a few minutes, turning occasionally until warmed through.

Frequently Asked Questions

Here are some answers to common questions about making Profiteroles with Pastry Cream.

How do I know when my choux pastry is done?

The dough is ready when it forms a smooth ball and pulls away from the sides of the pan without sticking.

Can I make pastry cream ahead of time?

Yes! You can prepare pastry cream up to two days in advance and store it in the refrigerator until needed.

What if my profiteroles don’t rise?

If they don’t puff up, they may not have been baked long enough or there wasn’t enough moisture in the dough. Ensure proper measurements and baking times.

How do I customize my Profiteroles with Pastry Cream?

Feel free to add flavors like chocolate or coffee to your pastry cream or top with caramel sauce instead of chocolate!

Final Thoughts

Profiteroles with Pastry Cream offer a delightful dessert experience that combines crispy shells with creamy filling. They are versatile and can be customized easily—whether adding flavors or changing toppings. Give this recipe a try, and enjoy creating these delicious treats!

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Profiteroles with Pastry Cream

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Indulge in the exquisite delight of Profiteroles with Pastry Cream, a classic French dessert that will captivate your senses. These airy choux pastry puffs are filled with a rich and creamy vanilla pastry cream, then topped with a luscious chocolate sauce. Perfect for celebrations, gatherings, or simply as a sweet treat at home, these delectable bites are sure to impress and satisfy everyone’s cravings. With a perfect balance of textures – crispy on the outside and creamy on the inside – these profiteroles are not only delicious but also fun to make!

• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups whole milk
• 1/2 cup granulated sugar, divided
• pinch salt
• 5 large egg yolks
• 3 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter
• 1 cup water
• 1/3 cup unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 6 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter

Instructions

1. Prepare the pastry cream by heating milk, sugar, and salt. Whisk together egg yolks, remaining sugar, cornstarch, and vanilla in a bowl. Temper the egg mixture with hot milk, then cook until thickened.
2. Make the choux pastry by boiling water, butter, sugar, and salt. Stir in flour until it forms a ball. Cool slightly before adding eggs one at a time.
3. Pipe small mounds onto a baking sheet and bake until golden brown.
4. Create the chocolate sauce by melting cream with chopped chocolate and butter.
5. Fill each cooled profiterole with pastry cream and drizzle with chocolate sauce before serving.

• Author: Dahlia
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 profiterole (40g)
• Calories: 150
• Sugar: 9g
• Sodium: 90mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 60mg

Keywords: For added flavor, consider infusing your pastry cream with orange zest or almond extract. To achieve the best texture for your choux pastry, ensure eggs are at room temperature.