Delightful French Profiteroles
There are so many impressive-looking desserts out there that look like too complicated to make. But once you try to make them yourself, they are not really that hard to accomplish. Just take a look at the images of French Profiteroles. Aren’t they gorgeous? Light and delicate…filled with cream…topped with warm, rich chocolate. That’s heaven right there!
To best describe a Profiterole, it is a French choux pastry ball filled with sweet and moist cream. Usually, those puffs are topped with chocolate and other decorative delights. But with or without toppings, you will definitely fall in love with Profiteroles.
Whatever you do, though, it all starts with creating crisp and light choux pastry. This is the most important step. Although you can pipe the filling in advance, it is highly recommended that you don’t do that too early. Otherwise, your Profiteroles would be too soft. That would defeat the whole purpose of the choux pastry.
When it comes to the shells, yes, you are free to prepare them ahead of time. All you have to do is to store them in an airtight container. In fact, you can even freeze them and just put the filling in and decorate them right before serving.
Making these quick and delightful French Profiteroles would make you look like a master pastry Chef. Served plain or with toppings, they are equally good.
1 c. all-purpose flour
1/2 c. butter
1/4 tsp. salt
1 c. water
2 c. heavy cream
4 large eggs
1/4 c. confectioner’s sugar
1 tsp. rose water
9 oz. semisweet chocolate (chopped)
- Preheat oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Pour water into a saucepan and bring to a boil. Add butter and salt. Wait for the butter to be melted completely and then remove the pan from heat. Stir in the flour and make sure that there are no dry lumps. Add eggs one at a time. Make sure that each gets incorporated well before adding the next one.
- Create evenly spaced dollops with the profiterole paste on the baking sheet and bake for about 25 to 30 minutes or until the pastries are all puffed up and golden brown.
- Cool on a wire rack to room temperature.
- Beat a cup of heavy cream until stiff peak forms. Add the confectioner’s sugar and rosewater. Make sure that the sugar is fully dissolved.
- In a small saucepan over medium heat, bring the remaining cup of heavy cream to a simmer. Remove from heat and add the chocolate. Wait until it gets melted and smooth.
- Start assembling the Profiteroles by poking a hole at the bottom of each pastry. Fill with rosewater and cream.
- Once done filling them up, arrange on a serving plate and top with warm chocolate ganache.
In case you have leftover profiteroles, store them in the fridge. They should last for up to five days.
Life couldn’t be more delightful than having a bite of French Profiteroles topped with chocolate ganache. In fact, even if you don’t top them with anything, they are as good!