Profiteroles Recipe

Name: Profiteroles recipe | Choux Buns
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8
Cuisine: French
Ingredients: 85 g butter; 115 g flour; 4 tsp caster sugar; 2 eggs; 200 ml water; 600 ml double cream; 4 tsp orange essence; 200 g Milk choclate

Cowbridge Kitchen

About This Recipe

When it comes to fine food we have a lot to thank the French for and these Choux Buns are one of those things.

These French Chocolate Profiteroles are simply delicious, filled with sweet cream and smothered in a chocolate sauce, the contrast of hot sauce and cold cream in a sweet Choux pastry.

Did you know that Profiteroles can be savoury as well as sweet. I like to fill these with cream cheese. ...

History of the Profiterole
The origins of the profiterole can be traced back to the Renaissance period in France, where it is believed to have been created by the renowned chef Popelini in the 16th century.

Initially known as "choux pastry," this delicious confection was made from a simple mixture of flour, water, and eggs, which, when baked, puffed up to create a light and airy shell.

Over time, the profiterole evolved, with the addition of cream fillings and chocolate sauces, becoming a staple in French patisserie. Its popularity spread across Europe, leading to various interpretations and adaptations, particularly in Italy, where it is often filled with gelato.

The profiterole has not only maintained its status as a beloved dessert but has also become a symbol of culinary artistry, showcasing the delicate balance between texture and flavour that defines French pastry-making.

Today, it is enjoyed worldwide, often served at celebrations and special occasions, reflecting its enduring appeal and the rich culinary heritage from which it originates.

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Serves: Six

Tricky

Cook in: 25 min

Prep: 1hr 10

Equipment:
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What are Profiteroles

A profiterole, cream puff, or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.

In this recipe I will show you the easy way to make Choux Pastry. A lot of methods make it seem very tricky, but the way I make Choux pastry it's a walk in the park.

How to make Profiteroles

Cuisine:French

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Ingredients Nutrition Cost

For the pastry
200 ml Water
85 g Butter
115 g (4oz) Plain flour
4 teaspoons of Caster Sugar
2 Eggs*
Half a teaspoon of Salt.

For the Cream
600 ml of double cream
3 - 4 tsp of orange Essence

For the Chocolate Sauce
200 g Milk or Plain Chocolate
100 ml water
4 oz Caster Sugar

VegetarianNut free*Contains egg

Nutrition:
This is based on
2 profiteroles

Calories: 182High
Protein: 2.8g
Fat: 11.9g
Carbohydrates: 15.5gHigh
Fiber: N/A
Sugar: 13.3gHigh

High sugarHigh Carbs.

Cost to make:
£5.57 / $7.05 (Est.)

*Prices may vary.

Cooking Instructions

Choux Pastry

Put the water , Butter & Sugar into a saucepan and heat gently.
Mix the salt into the flour
When the butter has all melted and the water is almost boiling , turn up the heat and quickly add all of the flour and salt.
Remove from the heat , and with a wooden spoon mix together until all of the ingredients form a glossy ball of pastry that does not stick to the pan.
Set the mix aside in a separate bowl to cool off for 10 minutes.
In another bowl , beat up your eggs and set aside.
When the mixture has cooled you can add your eggs and start combining them with a fork. The eggs will not mix in at first so keep mixing until they eventually combine to make a shinny thick but slightly drippy pastry dough.

For the Cream Filling

Tip the double cream into a large jug or bowl.
Add the Orange Essence and mix with a whisk until the cream is thick and has peaks when you lift the whisk out.
If you prefer , you can use an electric whisk or blender for this job.

For the Chocolate Sauce

Put the water and sugar into a saucepan and bring to the boil.
When the water is boiling , reduce the heat to a simmer.
Place a glass bowl on top of the pan and add all of the chocolate to the bowl.
Allow the chocolate to fully melt , then remove the lot from the heat.
Combine the water from the saucepan into the melted chocolate and mix together well to make a thick chocolate sauce.

Making the Profiteroles

Heat your oven to 180 c.
Put some lightly greased oven paper onto a flat oven tray.
Fill up your piping bag with the choux pastry mix. With no nozzle attached start piping out the buns onto the oven tray. The circumference of the uncooked profiteroles should be no more than a 10 pence piece. Make them small as they will more than double in volume.
Make sure that you leave at least 1 inch between each profiterole.

Cook the profiteroles in the oven for 25 minutes until a nice rich brown colour.
Cool the buns down on a wire rack for a few hours before adding the cream.
Get your cream into a piping bag , and make a small hole in the bottom of each bun.
Using a piping bag with a long thin nozzle pipe the cream into each profiterole.