Profiteroles

Profiteroles are a very well-known and popular Italian dessert. These fluffy little balls, filled with cream and drizzled with chocolate, will delight both young and old at any gathering.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

dough

  • 100 g Wheat flour, white, multi-purpose

  • 2 dl Water

  • 70 g Butter, unsalted

  • 3 pieces Egg, fresh

  • 1 pinch Salt, table

filling

  • 400 ml Milk, skimmed

  • 90 g Sugar, white

  • 60 g Wheat flour, white, multi-purpose

  • 3 pieces Egg, fresh

glaze

  • 75 g chocolate, dark

Steps

  1. In a large bowl, beat three eggs, add vanilla sugar, 60g of flour, and 100ml of milk. Mix the ingredients smoothly with a whisk. Pour the remaining milk into a saucepan and heat it almost to boiling point. Then remove the saucepan from the heat and slowly pour the egg mixture into it while stirring. Cook the egg-milk mixture over low heat for 15 to 20 minutes until it thickens. Pour the mixture into a bowl and cover it with cling film, pressing it onto the surface of the cream to prevent a skin from forming. Place the cream in the refrigerator to cool.

  2. For the choux pastry, bring water, salt, and butter to a boil in a saucepan. Then remove the saucepan from the heat and gradually mix in the flour. Stir well to avoid lumps. Return the saucepan to the stove and continue stirring until the dough pulls away from the sides of the pan. Let the dough cool.

  3. Preheat the oven to 220°C. Add one egg to the cooled dough mixture and mix well until the egg is fully incorporated. Then add the remaining eggs and mix again. Line a baking tray with parchment paper. Fill a clean plastic bag with the dough and cut off a corner. Pipe the dough into small mounds onto the baking tray. Place the tray in the preheated oven and bake for ten minutes. Then reduce the oven temperature to 180°C and bake for another 15 minutes until the pastry is lightly browned. Remove the profiteroles from the oven and let them cool.

  4. In a small saucepan, bring four deciliters of water to a boil, which will be used for a water bath. Place a bowl over the water bath and add the chocolate, melting it into a smooth mixture while stirring occasionally. Let the melted chocolate cool.

  5. Cut the cooled profiteroles in half horizontally and fill them with the cream. Finally, drizzle them with the chocolate sauce. Serve the prepared profiteroles.

Nutrition Information (Per 100g)

  • Calories: 273.5 kcal
  • Fat: 12.39 g
    • Saturated Fat: 6.33 g
  • Carbohydrates: 28.28 g
    • Sugars: 11.98 g
  • Protein: 8.89 g
  • Fiber: 0.4 g