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Classic Profiterole – Throwback Dessert

Profiterole

Profiterole is a French spoon dessert of Italian origin, famous all over the world! It consists of delicious choux puffs filled with Chantilly cream and covered with chocolate glaze.

It is usually served in a pyramid shape and decorated with wisps of Chantilly cream. To obtain the perfect Chantilly cream, it must be fresh and cold from the refrigerator. It is best to mount it at a low speed, and then, when bubbles appear on the surface, you can increase the speed. Be careful; it is a delicate cream. If you whip it too much, you risk turning it into butter.

Every year, for my birthday, I like to have a cake different from previous years, such as the delicious pistachio and ricotta cake that was so successful among the guests at my birthday party. This year, I wanted to return to the 70s and 80s. The legendary profiterole was made and gifted a lot during those times, and so, even though I didn’t have a party due to COVID-19, I also indulged in this throwback dessert, and I’m glad to say it was a success!

Profiterole Origins

Although the profiterole was born in the court of France, it seems that it has its origins in the Italian Renaissance. Caterina de ‘Medici, queen consort of the French King Henry II, brought some of the tastiest Italian recipes across the Alps; in addition to the well-known bechamel sauce, one of her chefs, Popelini, created cream puff pastry for the first time in 1540.

Profiterole
Bigne-Choux-Pastry
Profiterole
Cooking Method
Cuisine ,
Courses
Time
Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins
Best Season Suitable throughout the year
Description

Profiterole -Delicious bigne filled with Chantilly cream and covered with chocolate glaze! 

Ingredients
    Bigne (choux pastries)
  • 1 cup water
  • 8 tablespoons butter
  • 4 eggs
  • 1 cup flour 00
  • a pinch of salt
  • 1 tablespoon sugar
  • Chocolate Glaze
  • 2/3 cups whipping cream
  • 12.35 ounces milk chocolate
  • Italian Chantilly Cream
  • 1 cup whipping cream
  • 4 tablespoons powdered sugar
  • vanilla bean caviar
Instructions
    Bigne (choux pastries)
    • Pour the water into a saucepan.
    • Add the butter, sugar, and salt and bring to a boil.
    • Remove the pan from the heat and add the flour, stirring continuously to avoid lumps.
    • Place the pot back on low heat and stir vigorously, slamming the mixture with a wooden spoon until the dough combines and begins to come away from the sides of the pot (you will see a white film on the pot's walls).
    • Preheat the oven to 400°F (200° C)
    • Add the eggs one by one to the cool mixture and mix well before adding the additional eggs, one at a time.
    • Spoon the dough into a "sac a poche" (pastry bag) and pipe the desired shape onto the baking sheet.
    • Then, with a damp finger, flatten the apex.
    • Bake until the choux pastry shells puff up and are golden brown on top (35-40 minutes).
  1. Chocolate Glaze
    • Finely chop the chocolate and gradually pour the hot cream (92 ° C) over it.
    • Mix gently with the spatula, incorporating as little air as possible.
    • Stir until the chocolate melts, ultimately becoming a compact and shiny cream.
  2. Italian Chantilly Cream
    • Pour the cold cream into an equally cold container, and add the vanilla seeds.
    • With an electric mixer, whip the cream at medium-high speed until it is semi-whipped.
    • At this stage, add the sifted icing sugar.
    • Continue to whip until the desired consistency is reached.
    • Transfer the Chantilly cream into a pastry bag with a smooth nozzle.
  3. Assembling
    • As soon as the puffs are cold, make a hole in each bottom with a small knife.
    • Fill each puff with the Chantilly cream.
    • Dip each puff in the chocolate glaze until well covered, then arrange them in a pyramid shape on a plate.
    • Make, with the leftover, Chantilly cream a few sprigs for decoration.
Keywords: Profiterole