Chocolate Profiteroles

For a triple chocolate delight, the recipe includes chocolate dough, chocolate cream, and chocolate glaze.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 250 ml Water

  • 0.5 teaspoons Salt, table

  • 1 spoon Sugar, white

  • 115 g Butter, unsalted

  • 150 g Wheat flour, white, multi-purpose

  • 25 g Cocoa, powdered, unsweetened

  • 4 pieces Egg, fresh

chocolate cream

  • 300 ml Sweet cream

  • 1 spoon Cocoa, powdered, unsweetened

  • 15 ml Water

chocolate sauce

  • 300 ml Sweet cream

  • 50 g Butter, unsalted

  • 225 g chocolate, dark

  • 1 spoon Sugar, white

Steps

  1. Preheat the oven to 220 degrees Celsius. Line a large baking tray with baking paper (or grease it well). Sift the flour and cocoa into a bowl. Mix the dry ingredients in the bowl well.

  2. In a saucepan, bring the mixture of water, butter, salt, and sugar to a boil. Remove the saucepan from the heat and mix the flour and cocoa mixture into the hot liquid. Stir the ingredients very well with a wooden spoon to avoid lumps. Return the saucepan to the stove and continue stirring until the dough separates from the saucepan and spoon. Remove from the heat and let the dough cool slightly.

  3. Gradually (one by one) mix four eggs into the cooled dough. It is important to mix the ingredients very well so that the eggs bind nicely with the dough. If the dough is too thick, add another egg. Fill a piping bag with the prepared dough and pipe 12 mounds of dough onto the baking tray (use a star-shaped nozzle). Place the tray in the preheated oven and bake the profiteroles for 15 minutes. Then reduce the oven temperature to 180 °C and bake for another 15 to 20 minutes. Remove the baked profiteroles from the oven and cut off the tops with a knife. Let the dough cool.

  4. While the dough is cooling, prepare the chocolate cream. In a small bowl, mix the cocoa and hot water. Whip the cream with an electric mixer until stiff. Slowly fold the cooled cocoa and water mixture into the whipped cream.

  5. Next, prepare the chocolate glaze. Place a saucepan with cream, butter, and sugar on the stove. Chop the chocolate into smaller pieces and add them to the saucepan. Heat the ingredients over moderate heat, stirring slowly until you get a smooth chocolate mixture. Let the chocolate glaze cool.

  6. Fill the profiteroles with the chocolate cream. Cover them with the cut-off tops, drizzle with the chocolate glaze, and serve.

Nutrition Information (Per 100g)

  • Calories: 407.18 kcal
  • Fat: 26.27 g
    • Saturated Fat: 15.03 g
  • Carbohydrates: 33.03 g
    • Sugars: 14.57 g
  • Protein: 7.11 g
  • Fiber: 2.64 g

Advice

From the ingredients, you can prepare 12 large or 24 small profiteroles.