Ingredients
Choux Pastry
- 120g butter
- 1 cup water
- 1 Tbsp sugar
- ½ tsp salt
- 1 cup flour, sifted
- 5 eggs, size 7, room temperature
Custard Cream Filling
- 1 ½ cups cream
- 1 Tbsp icing sugar
- 3 cups thick, store-bought custard (750g)
Chocolate Ganache
- ⅓ cup cream
- 150g dark chocolate, in pieces
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 190°C fan bake. Line baking trays with baking paper to prevent sticking and ensure even baking.
- Make Choux Pastry Base: In a large saucepan, combine butter, water, sugar, and salt. Heat on medium until butter melts and mixture simmers gently.
- Add Flour and Cook Dough: Remove saucepan from heat and stir in sifted flour until fully combined. Return to heat and cook for 3-5 minutes, stirring continuously until the dough thickens enough to stand a teaspoon upright.
- Cool Dough Slightly: Transfer the dough to the bowl of a stand mixer and spread it out to help it cool down to avoid cooking the eggs prematurely.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition. Test the dough by pinching between thumb and finger; it should form two peaks. If too thick, beat in the remaining egg in halves until the desired consistency is reached.
- Pipe Profiteroles: Spoon the dough into a piping bag and pipe small blobs onto the lined baking trays, keeping in mind they will triple in size during baking.
- Bake Profiteroles: Bake in the preheated oven for 20 minutes until they rise and turn golden. Then lower the temperature to 150°C and bake for another 20 minutes. Do not open the oven door during baking to prevent collapse. Remove and cool completely on trays.
- Prepare Custard Cream Filling: Whip cream and icing sugar in a stand mixer until soft peaks form. Gently fold in the store-bought custard until well combined. Transfer this creamy filling into a piping bag.
- Make Chocolate Ganache: Place chocolate pieces and cream in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until smooth and fully combined. Allow to cool slightly for dipping.
- Fill Profiteroles: Using a small piping tip, poke a hole in the base of each cooled profiterole and pipe custard cream inside until full.
- Dip and Chill: Hold each filled profiterole by its base and dip the top into the chocolate ganache. Place on a tray and refrigerate until the ganache sets and they are ready to serve.
Notes
- Ensure eggs are at room temperature for better incorporation into the dough.
- Do not open the oven door during baking to avoid the profiteroles collapsing.
- You can substitute store-bought custard with homemade pastry cream if preferred.
- For a glossy finish on the ganache, use good quality dark chocolate with at least 60% cocoa.
- Profiteroles can be prepared a few hours ahead and kept refrigerated; dip in ganache just before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
