We all know and love classic profiteroles filled with creamy custard and topped with some chocolate glaze! They are perfect for days when we crave for something familiar, an old recipe, a childhood memory, something that has earned the title classic!
Note: In my family we want to fill most of them with pastry cream, and the rest with whatever curd or whipped cream we feel like at the moment. That’s why the recipe will make about 40 profiteroles, and the pastry cream will be enough to fill only half of them. If you want them all filled with pastry cream make sure you make double batch of the cream recipe.
ABOUT THE RECIPE
Yield: 40 profiteroles / cream to fill 20 profiteroles
Prep time: about 30 minutes in total (10 for profiteroles, 10 for the cream, and 10 for filling & glazing)
Resting time: for the cream – app. an hour
Baking time: for the profiteroles – 30 minutes
Ready in: 1 hour and 30 minutes
For the profiteroles:
- 1 cup/120 g. flour
- 1 cup/250 ml. water
- 1/2 cup/110 g. unsalted butter
- 4 fresh eggs, at room temperature
- 1 tsp. sugar
- 1/2 tsp. salt
- egg wash (1 egg+1 tsp. water)
for the pastry cream:
- 2 cups/500 ml. milk
- 1/2 cup/110 g. sugar
- 1/4 cup/40g. cornstarch
- 4 egg yolks
- 1 tbsp./15 g. butter
- 1 tbsp. vanilla
for the chocolate glaze
- 200 g. chocolate
- 1/2 cup/100 ml. cream
- pinch of salt
To make the profiteroles start by mixing the water, the butter, the sugar and the salt in a saucepan over a medium high heat.
- Bring the mixture to the boil than add the flour. Keep stirring for 3 to 5 minutes until the flour is well incorporated.
- Transfer the batter to a clean bowl to cool down slightly before adding the eggs.
- After few minutes when the batter had the chance to cool down add one egg and stir with a wooden spoon or a spatula. It will look like the batter has split but that’s OK, keep stirring and in few minutes the egg will be fully absorbed.
- That’s when you add the next egg. Keep stirring and adding the eggs and in a total of 6-8 minutes you will have beautiful thick and sticky profiterole batter.
- Transfer the batter to a piping bag with wide tip. Holding the bag vertically pipe about a walnut size of profiteroles in a baking tray lined with baking paper keeping a little bit of distance in between the profiteroles.
- Brush them with egg wash and bake for about 25-30 minutes in a 190C preheated oven. Do not open the oven door while baking, just keep an eye on them through the door window.
- Once baked, let them cool completely before filling them with your favorite filling.
- To make the pastry cream start by mixing the milk with the egg yolks in a mixing bowl. In a saucepan over a medium heat mix the sugar and the cornstarch for few minutes.
- Once they are mixed and warmed pour in the milk and egg yolks batter whisking constantly.
- Add in the butter and keep whisking for about 5 minutes constantly until the batter starts to boil and it gets thick.
- When that happens add in the vanilla, whisk for another 30 seconds and remove from heat.
- Transfer the pastry cream to a clean bowl, pouring it through a sift just to make sure it is creamy and smooth.
- Cover with plastic wrap touching the cream to prevent it from forming a skin on the surface and let it cool for at least an hour in the fridge.
- To make the chocolate glaze, melt the chocolate with the salt in a heat-proof bowl over a simmering water.
- Once the chocolate has warmed through and started to melt, remove from heat and add in the cream.
- Stir until the two are well incorporated into a beautiful chocolate ganache.
- Once you have all the elements ready, make a small hole in the bottom of each profiterole (I simply make it with the tip of the piping bag filled with cream, because the profiteroles are so soft and gentle that they are easily pierced).
- Fill each profiterole with cream and dip its top in the chocolate glaze.
- They should store well for few days, but I really cannot say, they never last more than a day in my family. Enjoy!
For more details on how to make this recipe, check the video recipe below.