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Frequently paired with
The best thing to pair and share with Profiterole
Ingredients
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Choux Pastry
Vanilla Chantilly Cream
Chocolate Sauce
Method
Choux Pastry
Add flour and salt
Remove the saucepan from heat. Stir in flour and salt all at once. Mix vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball.
Incorporate eggs
Allow the dough to cool slightly. Add eggs one at a time, mixing well after each addition until smooth and glossy.
Pipe the dough
Preheat your oven to 400°F (200°C). Use a piping bag fitted with a round tip to pipe small mounds (about 1 inch in diameter) onto a baking sheet lined with parchment paper.
Bake
Bake in the preheated oven for 20-25 minutes until golden brown and puffed. Do not open the oven door during the first 15 minutes of baking.
Cool
Remove from the oven and let the profiteroles cool on a wire rack.
Vanilla Chantilly Cream
Whip the cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form.
Fill the profiteroles
Once the choux pastries are cool, cut a small slit in the side of each profiterole and fill with the vanilla chantilly cream using a piping bag.
Chocolate Sauce
Melt the chocolate
In a small saucepan, combine dark chocolate, heavy cream, and corn syrup. Heat over low heat, stirring constantly until the chocolate is melted and the sauce is smooth.
Serve
Drizzle the warm chocolate sauce over the filled profiteroles before serving.