Making Classic Profiteroles
Profiteroles are individual puffs of choux pastry filled with unsweetened whipped cream and topped with chocolate ganache. The secret is drying out the dough properly before adding the eggs, which creates the hollow centers necessary for the filling.
Commit to the steam
The oven door must remain closed until the pastry is fully set, or the steam will escape and the puffs will collapse into flat discs.
- Heavy-bottomed saucepan
- Wooden spoon
- Piping bag with a large round tip
- Baking sheets lined with parchment
- Electric hand mixer
What goes in.
- 1 cupwater
- 1/2 cupunsalted butter, cubed
- 1 cupall-purpose flour
- 4large eggs, room temperature
- 1 1/2 cupsheavy cream, chilled
- 4 ozbittersweet chocolate, chopped
- 1/2 cupheavy cream (for ganache)
Adding the eggs
Add eggs one at a time, beating vigorously. The dough is ready when it slides off your wooden spoon in a thick, glossy ribbon that holds its shape.
The method.
Boil the base
Heat water and butter in the saucepan until the butter melts and the water hits a rolling boil. Remove from heat immediately.
Incorporate flour
Dump in all the flour at once. Stir hard until the mixture pulls away from the sides of the pan into a smooth, thick ball.
Dry the dough
Return the pan to low heat for two minutes, stirring constantly to cook out excess moisture. A thin film will form on the bottom of the pan.
Mix in eggs
Transfer the dough to a bowl. Beat in the eggs one by one, ensuring each is fully incorporated before adding the next.
Bake
Pipe mounds the size of a golf ball onto parchment. Bake at 400°F (200°C) for 20 minutes, then lower to 350°F (175°C) for another 15 minutes until deep golden.
Finish
Once cooled, slice the tops off or poke a hole in the bottom. Pipe in whipped cream and pour warm ganache over the top.
Other turns to take.
Coffee infusion
Steep two tablespoons of espresso beans in the cream before whipping to add a bitter depth.
Nut topping
Sprinkle finely chopped toasted hazelnuts over the chocolate ganache while it is still wet.
When it doesn't go to plan.
If you don't have a piping bag, use two spoons to drop rustic, jagged mounds onto the sheet.
Poke a small hole in the side of the puffs five minutes before they finish baking to let excess steam escape and guarantee a crisp interior.
Assemble immediately before serving to prevent the moisture from the cream from softening the crisp pastry shell.
The ones that keep coming up.
Why did my puffs flatten?
The dough likely contained too much moisture. Ensure you cook the flour-water mixture on the stove for at least two minutes before adding eggs.
Can I bake these ahead?
You can store the baked, unfilled shells in an airtight container for two days. Re-crisp them in a 350°F oven for five minutes before filling.
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