Profiteroles
Embark on a delightful culinary adventure with these ethereal choux pastry puffs, gracefully filled with a delicate rose-infused cream and lavished with a velvety, warm chocolate ganache. A symphony of textures and flavors that will elevate any occasion.
Nutrition
-
Carbohydrate
48 g
-
Cholesterol
273 mg
-
Fiber
4 g
-
Protein
11 g
-
Saturated Fat
37 g
-
Sodium
284 mg
-
Sugar
27 g
-
Fat
62 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
5 mins
Prepare the Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. (5 minutes)
02 Step
Recipe View
5 mins
Make the Choux Pastry: In a medium saucepan, bring the water, butter, and salt to a rolling boil over medium-high heat. (5 minutes)
03 Step
Recipe View
3 mins
Remove from Heat: Immediately remove the saucepan from the heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms that pulls away from the sides of the pan. (3 minutes)
04 Step
Recipe View
5 mins
Incorporate the Eggs: Transfer the dough to a mixing bowl. Let it cool slightly for a minute or two. Add the eggs one at a time, beating well after each addition until the egg is fully incorporated and the dough is smooth and glossy. The dough should be thick but still pipeable. (5 minutes)
05 Step
Recipe View
5 mins
Shape the Profiteroles: Transfer the choux pastry to a piping bag fitted with a large round tip (or use a spoon). Pipe or drop evenly spaced dollops of dough onto the prepared baking sheet, about 1 inch in diameter and 2 inches apart. (5 minutes)
06 Step
Recipe View
30 mins
Bake the Profiteroles: Bake in the preheated oven for 25 to 30 minutes, or until the pastries are puffed up, golden brown, and sound hollow when tapped. Do not open the oven door during baking! (25-30 minutes)
07 Step
Recipe View
30 mins
Cool the Profiteroles: Remove the profiteroles from the oven and immediately poke a small hole in the side of each one with a toothpick or skewer. This allows steam to escape and prevents them from becoming soggy. Transfer to a wire rack to cool completely. (30 minutes)
08 Step
Recipe View
5 mins
Prepare the Rose Cream Filling: In a chilled mixing bowl, beat the chilled heavy cream with an electric mixer until soft peaks form. Gradually add the sifted confectioners' sugar and rose water, and continue to beat until stiff peaks form. Be careful not to overbeat. (5 minutes)
09 Step
Recipe View
10 mins
Make the Chocolate Ganache: In a small saucepan, bring the remaining cup of heavy cream to a simmer over medium heat. Remove from the heat and add the finely chopped chocolate. Let it sit for 1 minute to soften, then stir gently until the chocolate is completely melted and the ganache is smooth and glossy. (10 minutes)
10 Step
Recipe View
10 mins
Assemble the Profiteroles: Using a piping bag or a small spoon, fill each cooled profiterole with the rose cream filling through the hole you poked earlier. Arrange the filled profiteroles on a serving platter or individual plates. (10 minutes)
11 Step
Recipe View
5 mins
Drizzle with Ganache: Generously drizzle the warm chocolate ganache over the filled profiteroles. Serve immediately, or chill for later. (5 minutes)
For best results, use a kitchen scale to measure your ingredients precisely.
The choux pastry can be made ahead of time and stored in an airtight container at room temperature for up to 24 hours before baking.
Make sure your eggs are at room temperature for a smoother dough.
Do not open the oven door during baking, as this can cause the profiteroles to collapse.
If you don't have rose water, you can substitute vanilla extract or another flavoring of your choice.
The ganache can be made ahead of time and reheated gently over low heat or in the microwave before serving.
Leftover filled profiteroles can be stored in an airtight container in the refrigerator for up to 2 days.
RECIPE REVIEWS
Avarage Rating:
4.1/ 5 ( 54 Ratings)
Total Reviews: (5)
Pamela Gutmann
May 1, 2025The warm chocolate ganache is the perfect complement to the light and airy profiteroles. My family devoured them!
Berta Kub
Sep 17, 2024These profiteroles are absolutely divine! The rose cream filling is such a unique and elegant touch.
Arlene Veum
Jun 17, 2024I've made these for several parties and they're always a hit. Everyone thinks I'm a professional pastry chef!
Sabina Harvey
Jun 12, 2024The tip about poking a hole in the side of the profiteroles to release steam is genius. No more soggy profiteroles!
Alfonso Leffler
Jan 27, 2024I was a bit intimidated to make choux pastry at first, but this recipe was so easy to follow and the results were perfect!