Photo: Juan Emilio Prades Bel · CC BY-SA 4.0
About this photo & recipe
Postre de profiteroles.jpg. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Chocolate-Drizzled Vanilla Profiteroles130 min · 6 · Recipe card
Ingredients
- Water, 125 g
- Whole milk, 125 g
- Unsalted butter, 100 g, cubed
- Granulated sugar, 5 g
- Fine salt, 2 g
- All-purpose flour, 150 g
- Large eggs, about 200 g without shells, beaten
- Heavy cream, 300 g, cold
- Powdered sugar, 25 g
- Vanilla extract, 5 g
- Dark chocolate, 120 g, finely chopped
- Heavy cream for chocolate sauce, 100 g
- Neutral oil, 5 g
- Chocolate sprinkles, 15 g
Let’s make it
- Heat the oven to 200°C (180°C fan). Line a baking sheet with parchment. In a medium saucepan, bring the water, milk, butter, sugar, and salt to a boil.
- Take the pan off the heat and add the flour all at once. Stir vigorously until no dry flour remains. Return to medium-low heat and cook, stirring, for 2–3 minutes until the dough forms a smooth ball and leaves a thin film on the pan. Transfer to a bowl and cool for 8–10 minutes.
- Beat in the egg gradually, mixing well after each addition. Stop when the dough is glossy and falls from a spatula in a thick V shape; you may not need all the egg. Transfer to a piping bag or use two teaspoons to portion small, round mounds about 3 cm wide, spaced apart on the sheet. Smooth pointed tops with a damp fingertip.
- Bake for 10 minutes without opening the oven, then reduce the temperature to 180°C (160°C fan) and bake for another 15–20 minutes, until well risen and deep golden. Pierce each puff at the base with a small knife to release steam, return them to the switched-off oven with the door ajar for 10 minutes, then cool completely on a rack.
- Whip the cold cream with the powdered sugar and vanilla to medium-firm peaks. Transfer to a piping bag fitted with a small plain tip. Make a small opening at the base of each cooled puff and fill until it feels heavier; keep the filling chilled while you work.
- For the sauce, warm the 100 g cream until steaming but not boiling. Pour it over the chopped chocolate, wait 2 minutes, then stir until smooth. Stir in the oil for a glossy, pourable finish; if it thickens, warm it gently.
- Arrange the filled puffs in a 20 cm serving dish. Drizzle generously with the chocolate sauce and scatter the sprinkles over the top. Serve soon after assembling for the crispest shells.
Kitchen notes
This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result. Contains wheat, eggs, and dairy; chocolate may contain soy. Keep filled profiteroles covered in the refrigerator and eat within 24 hours; unfilled shells can be stored airtight at room temperature for 1 day or frozen for up to 1 month.
Recipe in development · not kitchen-tested.
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