Profiteroles (Cream Puffs with Chocolate Sauce)

Yield

About 20–24 small profiteroles

1. Choux Pastry (Pâte à Choux)

Ingredients

• 125 ml (½ cup) water
• 60 g (4 tbsp) unsalted butter
• 75 g (½ cup) all-purpose flour
• 2–3 large eggs
• 1 tsp sugar (optional)
• ¼ tsp salt

Instructions

1. Prepare the base
   • In a saucepan, combine water, butter, salt, and sugar.
   • Heat over medium until the butter melts and the mixture starts to boil.
2. Add flour
   • Remove from heat, add flour all at once.
   • Stir quickly until a smooth dough forms.
3. Cook the dough
   • Return to low heat and cook for 1–2 minutes, stirring constantly.
   • The dough should pull away from the sides and form a ball.
4. Cool slightly
   • Transfer to a bowl and let it cool for 5 minutes.
5. Add eggs
   • Add eggs one at a time, mixing well after each addition.
   • The dough should be smooth, glossy, and pipeable (not too runny).
6. Pipe the dough
   • Pipe small rounds onto a lined baking tray (about 3–4 cm wide).
7. Bake
   • Bake at 180°C (350°F) for 20–25 minutes.
   • Do NOT open the oven during baking.
   • Let cool completely.

2. Filling (Vanilla Cream)

Option A: Whipped Cream (Easy)

• 200 ml heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Whip until soft peaks form.

Option B: Pastry Cream (Classic)

Ingredients

• 250 ml milk
• 2 egg yolks
• 50 g sugar
• 20 g cornstarch
• 1 tsp vanilla
• 20 g butter

Instructions

1. Heat milk until warm.
2. Whisk yolks + sugar + cornstarch.
3. Slowly pour milk into mixture while whisking.
4. Cook over medium heat until thick.
5. Add butter + vanilla. Cool completely.

3. Chocolate Sauce (Ganache)

Ingredients

• 100 g dark chocolate (60–70%)
• 100 ml heavy cream

Instructions

1. Heat cream until just steaming.
2. Pour over chopped chocolate.
3. Let sit 1 minute, then stir until smooth.

4. Assembly

1. Cut or poke a hole in each choux puff.
2. Fill with cream (pipe inside).
3. Stack or plate neatly.
4. Drizzle warm chocolate sauce on top.

Pro Tips (Important)

• Dough consistency is key: it should fall slowly from a spoon.
• If too thick → add a bit more egg.
• If too runny → cannot fix → must restart.
• Bake until fully golden → underbaked = soggy inside.
• Let puffs cool before filling to avoid melting cream.

Optional Upgrades

• Add ice cream inside (classic French style)
• Dust with powdered sugar
• Add caramel sauce + almonds
• Fill with matcha / coffee cream for variation

Texture & Taste Breakdown

• Shell: light, airy, slightly crisp
• Filling: creamy, smooth
• Sauce: rich, slightly bitter chocolate

👉 Overall: balanced, not overly sweet, very “restaurant-level” dessert