Chocolate Profiterolesfilled with whipped cream
Small hollow and golden choux buns are filled with vanilla whipped cream and topped with a warm chocolate sauce made from cocoa and sugar.
Profiteroles start with choux pastry cooked on the stove and gradually enriched with eggs. The oven transforms moisture into steam, creating cavities; only after they are completely cooled are the choux filled with whipped cream and covered with chocolate sauce, preserving the contrast of textures.
Ingredients
Choux dough
Dough and sauce
Choux dough
Filling
Chocolate sauce
Preparation
Cook the dough
Boil 200 ml of water with butter, 20 g of sugar, and salt; add the flour all at once and stir until the dough pulls away from the pan.
10 minutesIncorporate the eggs
Cool for 5 minutes and gradually add the eggs, beating until the dough is smooth, thick, and shiny.
10 minutesShape and bake
Shape 24 mounds, smooth the wet tips, and bake at 200 °C for 25 to 30 minutes without opening the oven; pierce and dry for another 5 minutes.
35 minutesPrepare filling and sauce
Whip the cream with vanilla seeds until stiff peaks form. Boil 150 ml of water with 180 g of sugar and mix with cocoa until smooth.
15 minutesFill and finish
With the choux cooled, fill with cream and serve with warm chocolate sauce.
15 minutes
Substitutions
High-fat heavy cream is necessary for whipping; using ice cream as filling creates a chilled version with different storage requirements.
Storage
Store unfilled choux in a dry container; once filled, keep refrigerated and serve the same day.
Approximate shelf life: Unfilled choux last 2 days; filled ones up to 12 hours under refrigeration.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
