Name: Excellent French Profiteroles
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Ingredients: 1/2 cup water; 1/2 stick (4 tbsp) unsalted butter at room temperature; 1/2 cup all purpose flour; 1 tsp granulated sugar; 1/8 tsp salt; 2 eggs; 4 oz semi sweet Chocolate, coarsely chopped; ½ cup heavy cream (or less); 17 oz whole milk; 3 tbsp cornstarch; 6 tbsp granulated sugar; 1 tsp vanilla extract; 1 tsp vanilla bean paste; 1/8 tsp salt; 4 egg yolks; 1 egg yolk beaten with 2 drops water

Profiteroles are French pastries made with Choux pastry, filled with vanilla pastry cream and garnished with chocolate ganache.
profiteroles are made the exact way as French Eclairs but shaped differently. They are usually serve with morning coffee ( or tea), or afternoon snack or any time of the day.
For vanilla pastry cream recipe, please check here: https://youtu.be/lJgSzyxXmGg

Excellent French Profiteroles

Course Dessert, treat

Cuisine French

Keyword profiteroles

Prep Time 40 minutes

Cook Time 35 minutes

Total Time 1 hour 15 minutes

Servings 10

Author LDS’s Mom

Ingredients

For the Choux pastry

1/2 cup water
1/2 stick (4 tbsp) unsalted butter at room temperature
1/2 cup all purpose flour
1 tsp granulated sugar
1/8 tsp salt
2 eggs

For chocolate ganache

4 oz semi sweet Chocolate, coarsely chopped
½ cup heavy cream (or less)

For vanilla pastry cream

17 oz whole milk
3 tbsp cornstarch
6 tbsp granulated sugar
1 tsp vanilla extract
1 tsp vanilla bean paste
1/8 tsp salt
4 egg yolks

Egg wash

1 egg yolk beaten with 2 drops water

Instructions

First, prepare the pastry cream. Please see recipe link above.
Second, Prepare Choux Pastry: Preheat oven to 400°F.
In a saucepan over medium high heat, put the water, butter, sugar and salt.
Once the mixture starts to boil, take off the heat.
Immediately pour in the flour all at once and mix vigorously until obtain a nice dough.
Put the pan back over medium heat and mix constantly to dry out the dough for about one to two minutes.
Take out the pan from the heat.
Put the hot dough in a bowl.
Beat the eggs, and add them gradually to the dough.
Mix well with a wooden spoon. The mixture may not look nice, but keep mixing.
Mix until you obtain a smooth glossy dough. The dough should be similar to a very thick liquid.
Place the dough in a pastry bag fitted with a large round tip.
Pipe onto a baking sheet covered with parchment paper.
Pipe into about 2 tablespoons blobs, spacing them a couple of inches apart.
Gently, brush with egg wash.
Bake at 400°F for 15 minutes then reduce the heat to 350°F . Continue to bake for 20 minutes or until the shells are golden. You may need to place under the broiler in the last 5 minutes of baking.
Prick the pastry shells with a toothpick in two or three places to allow vapor to escape.
Let cool completely.
Prepare the chocolate ganache: In a heatproof bowl, put the chocolate and heavy cream.
Place the bowl over a saucepan of simmering water ( Bain Marie or water bath).
Mix well the ingredients with a wooden spoon until you obtain a nice shiny ganache. Set aside.
Assemble the profiteroles: Put the pastry cream in a pastry bag fitted with a small round tip.
Pipe pastry cream in each choux pastry shell. Make sure you make a little incision on the side with a knife to get the pastry cream inside.
Dip the top of the shells in the chocolate ganache.
Chill uncovered to set the ganache.
Serve.