Profiteroles with Chocolate Sauce delicate and fluffy

Name: Profiteroles with Chocolate Sauce
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 10 servings
Cuisine: French
Ingredients: For about thirty profiteroles with chocolate sauce:; 0.3 cup (6 cl) mineral water; 0.3 cup (6 cl) whole milk; 2.1 oz (60 g) extra butter; 1 teaspoon sugar; 1/2 teaspoon salt; 2.6 oz (75 g) sifted flour; 3 eggs (2 + 1 for glazing); Chocolate sauce:; 7 oz (200 g) good dark chocolate 65%; 0.6 cup (15 cl) whipping cream (30%); Your choice:; Pastry cream or whipped cream or ice cream

A recipe by Michelin-starred Chef Patrick Asfaux 4.9/5 (52 reviews) · 🍳 40 made it

Profiteroles with Chocolate Sauce, indulgent and flavorful — Photo : Aftouch-cuisine

Prep 40 min

Cook 20 min

Total 1h

Servings 10 serv.

The name profiterole is believed to come from the term "profit" which meant a small bonus. They were first small balls of bread soaked in soups, then from the 16th century onwards they were prepared using choux pastry filled with various purées (game, fish, etc.) served with soups and creams. They form the basic element of the "croquembouche" and the Saint-Honoré cake.

Ingredients for 10 servings

Adjust for

servings

For about thirty profiteroles with chocolate sauce:

0.3 cup (6 cl) mineral water
0.3 cup (6 cl) whole milk
2.1 oz (60 g) extra butter
1 teaspoon sugar
1/2 teaspoon salt
2.6 oz (75 g) sifted flour
3 eggs (2 + 1 for glazing)

Chocolate sauce:

7 oz (200 g) good dark chocolate 65%
0.6 cup (15 cl) whipping cream (30%)

Your choice:

Pastry cream or whipped cream or ice cream

Step-by-step recipe

1 Preheat your oven to 390°F (200 °C) (thermostat 6-7).

2 In a saucepan, pour the water, milk, salt, sugar, and butter cut into cubes, and heat.

3 When boiling, add all the flour at once, stir with a spatula and mix vigorously over the heat for 1 to 2 minutes until the dough pulls away from the sides, then transfer to a bowl.

4 In this bowl, add the 2 eggs one at a time, mixing until everything is well combined.

5 Fill your piping bag fitted with a plain nozzle, then on a non-stick baking sheet or parchment paper, pipe small spaced balls (pipe), then brush them with egg wash (egg yolk + water).

6 Bake for 12 minutes, then turn off the oven and leave them inside until completely cooled.

Preparing the chocolate sauce

7 In a saucepan over bain-marie, place 7 oz (200 g) of dark chocolate cut into cubes, whisk and when it is barely melted, add 0.6 cup (15 cl) of liquid cream and 0.4 cup (10 cl) of mineral water (adding water helps preserve its lovely ebony color without diminishing the wonderful aromas released by the chocolate), a small square of fresh butter, and a pinch of ground cinnamon. Keep warm in the bain-marie.

8 Prepare your choice of pastry cream or whipped cream or vanilla ice cream.

9 When your profiteroles are cold, either cut them in half horizontally to fill with your cream, or use your piping bag to poke a hole in the bottom of the profiterole to fill them with your cream. If you serve them individually, allow 3 profiteroles per plate and pour the hot chocolate sauce over them.

A chef's advice

In Vienna, apple strudels share pastry shop windows with chocolate profiteroles. But it's in France that the profiterole became the gastronomic dessert. Parisian pastry chefs transformed it in the 19th century: crispy choux pastry, rich pastry cream, flowing chocolate sauce. Regional variations exist: some add a pinch of sea salt to the dough, others whip their sauce with cocoa butter for extra creaminess. The secret remains there: well-aerated pastry and sauce poured hot just before serving.