What are chocolate profiteroles
One of the best desserts to make has to be these delicious chocolate profiteroles! They are so easy to make and a family favourite! Chocolate profiteroles essentially consist of three main sections; choux pastry, cream and deliciously melted Swiss chocolate.
What ingredients you need:
To make the choux pastry, all you need is water, butter, all-purpose flour and eggs. For the choux pastry filling and topping, you’ll need some double cream, icing sugar and some chocolate of your choice.
I like to use Swiss milk chocolate, but you can use dark chocolate or white chocolate as an alternative. If you don’t want to use chocolate, you can simply make cream profiteroles using just the choux pastry and the double cream.
If you’re really short on time, you can even use canned whipped cream instead of whipping the double cream yourself! It tastes just as good and saves time.
A note: If you do choose to use canned whipped cream instead of double cream, only spray the cream in the profiteroles you plan on eating in that sitting. The canned whipped cream is not as strong as whipped double cream. If left overnight, the canned whipped cream will melt, making the profiteroles soggy.
Why you should try this dish:
This is one of those childhood classic desserts that we used to make at my house. Whenever we had guests over, these chocolate profiteroles were made. They are so easy to make – you just can’t go wrong.
Making these homemade chocolate profiteroles is so much better than store-bought profiteroles! Store-bought profiteroles are often too sweet and almost sickening. Making them from home give you full control on how sweet you’d like your dessert to be.
What to serve with chocolate profiteroles
In our house, chocolate profiteroles are often served alongside other tasty desserts, such as banana bread, millionaires shortbread or pandan cake. These are all delicious desserts that require very little baking. Alternatively, serve these chocolate profiteroles with some coffee and biscuits.
How to store chocolate profiteroles/Can you freeze chocolate profiteroles
To store these chocolate profiteroles, simply place them in an airtight container or covered in cling film in the fridge. You can always make these chocolate profiteroles in bulk and then freeze them. They taste delicious even after being in the freezer. To defrost, simply take the profiteroles out of the freezer for about two hours before serving them.
Hints and Tips:
If you use canned whipped cream instead of double cream, make sure you only spray the cream in the profiteroles you plan to eat. The canned whipped cream is not as stable as the double cream. If left overnight, it will melt and make the choux pastry soggy.
If you use double cream as the filling, you can easily store the profiteroles in the fridge or freezer. If you use whipped cream you cannot
Looking for other desserts? Try these
- Banana Brookies (Chocolate Brownie Cookies)
- Millionaire’s Shortbread Recipe
- Pandan Chiffon Cake
- Melt In The Mouth Pineapple Tarts
Chocolate ProfiterolesCourse: DessertDifficulty: Easy
- Choux Pastry
65g all purpose flour
- Filling & Topping
200g whipping cream (double cream)
1tbsp icing sugar (use more or less depending if you have a sweet tooth)
150g milk chocolate
- Choux Pastry
- Add the butter and water to a saucepan and heat this at medium heat until the butter melts.
- Add the all-purpose flour and mix this vigorously until mixed evenly.
- Leave this to cool for 5-10 minutes
- Add one beaten egg and beat vigorously with a wooden spoon until mixed well. Pour the remaining egg and beat vigorously again until smooth and shiny.
- Wet the baking paper slightly.
- Add the contents on a tray, half a tablespoon at a time until complete. The rounder, the better.
- Bake this for 20 minutes at 180 degrees Celsius.
- Once baked, make a hole in the choux pastry using the end of a wooden spoon.
- Bake this again for a further 5 minutes
- Cream Filling
- Add icing sugar to the double cream and whip with an electric mixer until cream is thick and fluffy.
- Place the whipped cream in a piping bag and fill the choux pastry with the cream
- Chocolate Topping
- Fill a saucepan with water. Place a larger glass bowl over the saucepan and add the chocolate.
- Heat the water at a medium temperature and let the chocolate melt using the steam from the water. You don’t want the water to be too hot, or else the steam will enter the bowl, making the chocolate consistency thick and lumpy.
- Once melted, pour half a tablespoon chocolate over each pastry.
- Once complete, the chocolate eclairs are ready to serve. Alternatively, you can place them in the fridge – this will harden the chocolate. Enjoy 🙂