Perfect Chocolate Profiteroles (with Pastry Cream)

Perfect Chocolate Profiteroles (with Pastry Cream)

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A rich, creamy custard filling inside light, airy, crispy, perfectly baked choux pastry shells, and then drizzled with a luscious chocolate sauce on top – there’s a reason why these classic Chocolate Profiteroles (Cream Puffs) are so popular!

One of my most popular recipes on the blog is this choux pastry tutorial with all the troubleshooting tips for making absolutely PERFECT choux pastry every single time. I’ve been making choux pastry for a long time, but for the last two years, I’ve only published a grand total of TWO recipes with my choux pastry on the blog – these pumpkin cheesecake profiteroles (cream puffs) and chocolate eclairs.

It’s time to change that, and I figured I’ll start with these Perfect Chocolate Profiteroles (Cream Puffs), a favorite holiday dessert for many! Perfectly baked choux pastry cases filled with creamy creme pattisiere and topped with a luscious chocolate sauce. It’s simple, classic and addictively delicious.

Chocolate profiteroles (or cream puffs) were a BIG part of my childhood, even though the cream puffs that I grew up with were different from the classic. They had a filling that was sweeter than classic creme patissiere, but that’s a recipe for another day. 🙂

Today, it’s the classic chocolate profiterole’s turn to shine!

I won’t be going into specifics about homemade choux pastry, because you can find all the details for that in this post right here. If you’d like to know how make PERFECT choux pastry without fail every time, you should definitely read that troubleshooting post. There I talk about everything from ingredients and quantities to what to look for at each step of the recipe, and other tips and tricks to make sure you’re on the right path to making crispy on the outside, custard-y on the inside, choux pastry with a big, airy pocket for a creamy, delicious filling.

This is how I check to see if the dough is ready. The “spoon” test – a spoon can stick upright in the dough. Ready to add the eggs to the base. The choux pastry dough should be glossy and pipeable.

For this chocolate profiteroles (cream puffs) recipe, I piped choux pastry that was about 2 inches in diameter. It gave me choux pastry shells that were about 2.5 inches in diameter. I get 25 shells total, with this recipe.

Make an ‘x’ on the bottom of the choux pastry to make it easier to pipe in the pastry cream for the chocolate profiteroles Fill the choux pastry with creamy pastry cream.

The creme patissiere (pastry cream) recipe that I used for these chocolate profiteroles is this one that I shared recently. However 1 batch of that pastry cream recipe is only enough for about 18 of these choux pastry cases. So I made 1 1/2 batches of that pastry cream recipe to fill these bad boys. You can check out that post to find out how to make rich, creamy (and gluten-free and dairy-free!) creme patissiere for all kinds of desserts.

The chocolate sauce drizzled over these chocolate profiteroles is also the perfect pairing because it’s not too sweet, and I add a touch of bourbon to it for an extra kick. It doesn’t make the sauce boozy, but adds another warming layer of flavor. You can leave out the bourbon if you like, and just add extra cream or water to the sauce in its place. I love pouring warm chocolate sauce over the profiteroles just before digging into them, so I always serve the profiteroles and sauce separately. And I also love pouring plenty of it! Honestly, I have a hard time trusting anyone who doesn’t want delicious chocolate sauce over their profiteroles! 🙂

Have you checked out my new cookbook? It’s available for pre order AND there’s a giveaway too! To find out how to pre order the book AND enter the giveaway CLICK HERE!

Chocolate Profiteroles with Pastry Cream (Cream Puffs)Servings: 26 Profiteroles

Author: Dini

Chocolate Profiteroles with Pastry Cream (Cream Puffs) - rich, creamy custard filling inside light, airy, crispy, perfectly baked choux pastry shells, and then drizzled with a luscious chocolate sauce on top.

Ingredients

  • 3 cups milk
  • 9 tbsp sugar
  • 4 tbsp cornstarch
  • 5 large egg yolks
  • 1 large egg
  • 4.5 tbsp unsalted butter softened
  • ⅓ cup cream
  • 4 tbsp unsalted butter softened
  • 2 tbsp bourbon optional
Read the whole recipe on Giramuk's Kitchen