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.