Dessert

Profiteroles with Vanilla Cream

Name: Profiteroles with Vanilla Cream
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: french
Ingredients: 120 ml water; 60 g unsalted butter cut into cubes; 5 g granulated sugar; 2 g salt; 75 g all-purpose flour sifted; 2 pcs large egg beaten; 480 ml heavy cream cold; 30 g confectioners' sugar sifted; 5 ml vanilla extract; 100 g dark chocolate chopped (optional); 60 ml heavy cream (optional)

These classic French profiteroles feature light and airy choux pastry shells filled with a delicate vanilla-flavored whipped cream. A simple chocolate sauce can be drizzled over for an extra touch of indulgence, making them a perfect elegant dessert.

An original recipe by Forkin

Total time: 2 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 565 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

choux pastry

120 mlwater
60 gunsalted butter, cut into cubes
5 ggranulated sugar
2 gsalt
75 gall-purpose flour, sifted
2 pcslarge egg, beaten

vanilla cream

480 mlheavy cream, cold
30 gconfectioners' sugar, sifted
5 mlvanilla extract

chocolate sauce

100 gdark chocolate, chopped(optional)
60 mlheavy cream(optional)

Equipment

saucepan · round piping tip · wire rack · baking sheet · mixing bowl · parchment paper · wooden spoon · whisk · oven · stand mixer · piping bag

The method

Step by step

1
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
About 5 min
Cook’s note: Ensure the oven is fully preheated to help the choux pastry rise quickly.
2
In a medium saucepan, combine the water, unsalted butter, granulated sugar, and salt over medium heat.
About 3 min
3
Bring the mixture to a rolling boil, ensuring all the butter is melted.
About 2 min
4
Remove the saucepan from the heat and immediately add the sifted all-purpose flour all at once.
5
Stir vigorously with a wooden spoon until the mixture comes together to form a ball and pulls away from the sides of the pan.
About 2 min
Cook’s note: This step is crucial for developing the gluten and drying out the dough.
6
Return the saucepan to low heat and continue to stir for 1-2 minutes to dry out the dough further.
About 2 min
7
Transfer the dough to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
About 1 min
8
Let the dough cool for 5 minutes, stirring occasionally, until it's warm but not hot to the touch.
About 5 min
Cook’s note: If the dough is too hot, it will cook the eggs.
9
Gradually add the beaten large eggs to the dough, one at a time, mixing well after each addition until fully incorporated.
About 5 min
Cook’s note: The dough should be smooth, shiny, and fall slowly from a spoon in a 'V' shape.
10
Transfer the choux pastry to a piping bag fitted with a round tip (or use two spoons).
About 2 min
11
Pipe 2-3 cm (1-inch) mounds onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart.
About 5 min
Cook’s note: Dip your finger in water and gently smooth any peaks on the piped dough.
12
Bake for 15 minutes at 200°C (390°F), then reduce the oven temperature to 170°C (340°F) and bake for another 15 minutes, or until golden brown and firm.
About 30 min
Cook’s note: Do not open the oven door during the first 20 minutes of baking, or the choux will collapse.
13
Turn off the oven and leave the profiteroles inside with the door slightly ajar for 10-15 minutes to dry them out and prevent them from deflating.
About 15 min
14
Remove the profiteroles from the oven and let them cool completely on a wire rack.
About 30 min
Cook’s note: They must be completely cool before filling.
15
While the profiteroles cool, prepare the vanilla cream: in a cold mixing bowl, combine the cold heavy cream, sifted confectioners' sugar, and vanilla extract.
About 2 min
Cook’s note: Chilling your bowl and whisk attachments can help the cream whip faster.
16
Whip the mixture on medium-high speed until firm peaks form.
About 5 min
Cook’s note: Be careful not to over-whip, or it will turn grainy.
17
Transfer the vanilla cream to a piping bag fitted with a star or round tip.
About 1 min
18
Once the profiteroles are cool, make a small hole in the bottom or side of each one using a knife or the piping tip.
About 5 min
Cook’s note: This allows you to pipe the cream inside without splitting the pastry.
19
Pipe the vanilla cream into each profiterole until it feels full.
About 5 min
20
If making chocolate sauce, combine the chopped dark chocolate and heavy cream in a microwave-safe bowl or small saucepan.
About 1 min
21
Heat gently, stirring until the chocolate is melted and the sauce is smooth.
About 3 min
22
Arrange the filled profiteroles on a serving platter and drizzle with the warm chocolate sauce, if desired.
About 1 min

Per serving

Nutrition

43%Score

Calories: 565.1kcal
Protein: 6.1g
Carbs: 28.3g
Fat: 48.5g
Fibre: 1.5g
Sugar: 16.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store unfilled profiteroles in an airtight container at room temperature; store filled profiteroles in an airtight container in the refrigerator.

Reheating

Unfilled profiteroles can be crisped in a 150°C oven for 5-7 minutes. Filled profiteroles are best eaten cold.