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Profiteroles with Chocolate Sauce Recipe

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Delight in classic French profiteroles with a rich chocolate sauce and creamy pastry filling. This recipe guides you through crafting light choux pastry puffs filled with smooth vanilla pastry cream and topped with a luscious homemade chocolate sauce, perfect for an elegant dessert that impresses with every bite.

Ingredients

Scale

Choux Pastry

  • 1 cup + 1 tbsp all purpose flour
  • Pinch of salt
  • 1 cup water
  • 7 tbsp unsalted butter
  • 4 eggs

Pastry Cream Filling

  • 4 yolks
  • 1 can La Lechera sweetened condensed milk (about 14 oz)
  • 2 tsp vanilla bean
  • 4 tbsp cornstarch
  • 1 1/4 cup whole milk

Chocolate Sauce

  • 4 oz unsweetened chocolate
  • 1/2 cup La Lechera sweetened condensed milk
  • 1 1/3 cup heavy cream (plus more if needed for thinning)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the choux pastry.
  2. Make the Dough Base: In a saucepan, melt the butter. Then add water and bring to a simmer. Gradually sift in the flour and stir vigorously until a smooth dough ball forms and a thin film coats the pan sides, about 1-2 minutes.
  3. Cool the Dough: Remove the dough from heat and let it cool for 12-15 minutes to avoid cooking the eggs when added.
  4. Incorporate Eggs: Transfer the dough to a stand mixer fitted with a paddle attachment. Add eggs one at a time, mixing thoroughly after each addition until a smooth, paste-like batter forms, even if it looks separated at times.
  5. Pipe the Profiteroles: Using a piping bag, pipe small blobs of the dough onto a baking sheet, spacing them about 1.5 inches apart. Flatten any peaks gently with a wet finger.
  6. Bake the Pastries: Bake initially at 425°F for 16-18 minutes. Then, puncture the side of each puff to release steam and continue baking at 350°F for another 7-9 minutes until golden and dry inside.
  7. Prepare Pastry Cream Mixture: Whisk together the egg yolks, sweetened condensed milk, vanilla bean, and cornstarch in a bowl until smooth.
  8. Cook the Pastry Cream: Heat the whole milk in a saucepan until hot but not boiling. Temper the yolk mixture by slowly whisking in about 1/3 cup of the hot milk. Return the mixture to the saucepan and whisk continuously over medium heat until thickened, about 3-4 minutes. Remove from heat and cool in the refrigerator or an ice bath.
  9. Make the Chocolate Sauce: Melt the unsweetened chocolate over a double boiler. Stir in the sweetened condensed milk and whisk until smooth. Gradually add the heavy cream, whisking to combine and adjusting the consistency with more cream if needed.
  10. Assemble the Profiteroles: Pierce the bottom of each profiterole and fill with chilled pastry cream using a piping bag. Drizzle generously with the chocolate sauce before serving.

Notes

  • You can prepare the pastry cream and chocolate sauce ahead of time and refrigerate until ready to assemble.
  • Ensure the profiteroles are dry inside by allowing the extra baking time with pierced sides to avoid sogginess.
  • The pastry cream can be flavored with other extracts or infused with coffee or citrus zest for variations.
  • Use a sturdy piping bag or plastic bag with a clipped corner for easier filling and shaping.
  • Store assembled profiteroles in the refrigerator and consume within 1-2 days for best texture and freshness.

Keywords: profiteroles, choux pastry, chocolate sauce, pastry cream, French dessert, cream puffs

Find it online: https://flavorsbymaya.com/profiteroles-with-chocolate-sauce-recipe/