📝 About This Recipe
Transport your senses to a charming French bistro with these exquisite profiteroles, a masterpiece of textures and temperatures. These delicate, airy choux pastry puffs are baked until golden-crisp, then filled with a luscious, chilled vanilla bean pastry cream and finished with a pour of warm, bittersweet chocolate sauce. It is the ultimate classic dessert that balances the lightness of the pastry with the decadence of premium French chocolate.
🥗 Ingredients
Pâte à Choux (Pastry)
- 1/2 cup Water (filtered)
- 1/2 cup Whole Milk
- 8 tablespoons Unsalted Butter (cut into small cubes)
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Fine Sea Salt
- 1 cup All-Purpose Flour (sifted)
- 4 Large Eggs (at room temperature)
Vanilla Bean Pastry Cream
- 2 cups Whole Milk
- 1 Vanilla Bean (split and seeds scraped)
- 6 large Egg Yolks
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch (sifted)
- 2 tablespoons Unsalted Butter (cold, cubed)
Warm Chocolate Sauce
- 6 ounces Dark Chocolate (60-70% cacao, finely chopped)
- 3/4 cup Heavy Cream
- 1 tablespoon Light Corn Syrup (for a glossy finish)
👨🍳 Instructions
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1
Start with the pastry cream: In a medium saucepan, heat 2 cups of milk with the vanilla bean and seeds over medium heat until it just begins to simmer. Remove from heat.
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2
In a separate bowl, whisk egg yolks and 1/2 cup sugar until pale, then whisk in the cornstarch. Slowly drizzle the hot milk into the egg mixture while whisking constantly to temper the eggs.
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3
Return the mixture to the saucepan and cook over medium heat, whisking vigorously until it thickens into a pudding-like consistency. Remove from heat, stir in the cold butter, strain through a fine-mesh sieve, and cover with plastic wrap (touching the surface). Chill for at least 2 hours.
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4
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
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5
For the choux: Combine water, milk, cubed butter, sugar, and salt in a heavy-bottomed saucepan. Bring to a rolling boil over medium-high heat.
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6
Add the sifted flour all at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and a film forms on the bottom of the pan (about 2 minutes). This 'dries' the dough.
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7
Transfer the dough to a stand mixer fitted with a paddle attachment. Beat on low for 1 minute to cool slightly. Add eggs one at a time, beating thoroughly after each addition until the dough is smooth, shiny, and falls off the paddle in a 'V' shape.
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8
Transfer the dough to a piping bag with a large round tip. Pipe mounds about 1.5 inches in diameter onto the baking sheets, spaced 2 inches apart. Lightly press down any 'peaks' with a damp finger.
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9
Bake for 20 minutes at 400°F, then reduce heat to 350°F and bake for another 10-15 minutes until the puffs are deeply golden and feel light and hollow. Do not open the oven door during the first 20 minutes!
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10
Once removed, immediately poke a small hole in the side of each puff with a toothpick to let steam escape. Let them cool completely on a wire rack.
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11
Prepare the chocolate sauce: Heat heavy cream and corn syrup until simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until glossy and smooth.
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12
To assemble, either slice the puffs in half horizontally or use a small piping tip to fill them from the bottom with the chilled pastry cream.
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13
Place 3 filled profiteroles on a plate and generously drizzle with the warm chocolate sauce just before serving.
💡 Chef's Tips
Always weigh your flour for the most accurate results in pastry baking. If your eggs are large, you might only need 3.5 eggs; look for the dough to form a 'V' shape on the paddle rather than following the egg count strictly. Never open the oven door during the first stage of baking, or the puffs will deflate due to the sudden temperature drop. For an extra crisp puff, you can turn off the oven and let them sit inside with the door slightly ajar for 10 minutes after baking. You can substitute the pastry cream with high-quality vanilla bean ice cream for 'Profiteroles à la Mode'.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a sweet Muscat dessert wine. Serve alongside a bowl of fresh raspberries or strawberries to cut through the richness. Accompany with a double espresso or a café au lait for a classic French experience. Dust with a light coating of powdered sugar for an elegant, snowy presentation. Top with toasted almond slivers for an added crunch and nutty depth.