Profiteroles

Profiteroles are a classic French dessert that combines delicate choux pastry, luscious cream filling, and a drizzle of decadent chocolate sauce. These bite-sized treats are not only visually stunning but also incredibly delicious. In this article, we will delve into the history of profiteroles, explore their key components, and provide you with a recipe to create these delectable pastries at home.

A Brief History of Profiteroles:

Profiteroles, also known as choux à la crème, have a long and storied history in French cuisine. The creation of choux pastry, the dough used for profiteroles, is credited to Catherine de’ Medici’s Italian pastry chefs in the 16th century. The name “profiterole” is derived from the French word “profit,” which means profit or benefit. The small pastries were named so because they were seen as a profitable addition to a pastry shop’s offerings due to their popularity and relatively low cost of production. Since then, profiteroles have become a beloved dessert in French cuisine and have gained recognition worldwide.

Key Components of Profiteroles:

1. Choux Pastry: The base of profiteroles is choux pastry, which is made by combining flour, butter, water, and eggs. This unique pastry dough is known for its high moisture content, which creates steam when baked, resulting in a light and airy texture.
2. Cream Filling: Traditionally, profiteroles are filled with whipped cream or crème pâtissière, a smooth and rich pastry cream. The cream filling adds a luscious and creamy element to the dessert, balancing the delicate choux pastry.
3. Chocolate Sauce: Profiteroles are typically topped with a drizzle of warm chocolate sauce, adding a luxurious touch and enhancing the overall flavor. A classic chocolate ganache made with dark chocolate and heavy cream is commonly used for the sauce.

Recipe: Classic Profiteroles

Here’s a classic profiteroles recipe that yields about 20-24 pastries:

Ingredients:

For the Choux Pastry:

• 1/2 cup water
• 1/4 cup unsalted butter
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large eggs

For the Cream Filling:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Sauce:

• 4 ounces dark chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, butter, sugar, and salt. Bring the mixture to a boil over medium heat.
3. Remove the saucepan from the heat and add the flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
4. Transfer the dough to a mixing bowl and let it cool for a few minutes. Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
5. Spoon the dough into a piping bag fitted with a plain round tip. Pipe small mounds, about 1 inch in diameter, onto the prepared baking sheet, leaving some space between each.
6. Bake the choux pastry in the preheated oven for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes or until the pastries are golden brown and puffed.
7. Remove the pastries from the oven and transfer them to a wire rack to cool completely.
8. While the pastries are cooling, prepare the cream filling. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a small tip.
9. Once the pastries have cooled, use a small knife to make a small incision in the side of each pastry. Pipe the whipped cream into the pastries through the incisions until they are filled.
10. For the chocolate sauce, heat the heavy cream in a saucepan until it simmers. Remove from heat and add the chopped chocolate and butter. Stir until the chocolate is melted and the mixture is smooth.
11. Drizzle the chocolate sauce over the filled profiteroles.
12. Serve the profiteroles immediately or refrigerate them for a short time before serving to allow the cream filling to set.

Indulge in the Delightful Profiteroles: