Indulge in crispy profiteroles filled with whipped cream, topped with chocolate glaze, and a sprinkle of nuts.
Chocolate puffs
Golden profiteroles with airy choux pastry are filled with sweetened whipped cream and dipped in a rich chocolate glaze. Topped with crunchy chopped nuts, these delightful treats are perfect for any occasion. A classic dessert made simple yet elegant with every bite!
For the profiteroles
For the filling
For the chocolate glaze
Instructions
Video
Off
On
-
Cook the Choux Pastry Base
Preheat the oven to 210°C and line a baking tray with baking paper. Combine the milk, water, butter, and salt in a pan. Heat slowly until the butter is fully melted and the mixture just begins to boil. -
Incorporate the Flour
Remove the pan from the heat, add the flour all at once, and stir vigorously until the mixture is smooth and fully combined. -
Cook the Dough
Return the pan to medium heat and stir continuously for 2–3 minutes. The dough should form a ball, sizzle slightly, and stick lightly to the bottom of the pan. -
Cool and Add Eggs
Transfer the dough to a bowl and let it cool slightly. Gradually add the eggs, one at a time, mixing thoroughly after each. Adjust with the fourth egg or half of it if necessary, ensuring the dough is smooth and pliable. -
Shape the Profiteroles
Transfer the dough to a piping bag with a smooth nozzle (10–12 mm). Pipe 2 cm-wide and 2 cm-tall rounds onto the prepared baking tray, leaving space between each. Alternatively, shape using two spoons. Use a wet finger to flatten any peaks on the tops of the profiteroles for an even finish. -
Bake to Golden Perfection
Bake in the preheated oven for 20–25 minutes, or until golden brown. Let the profiteroles cool completely before filling or glazing. -
Prepare the Chocolate Glaze
In a heatproof bowl, combine the whipped cream, dark chocolate, and powdered sugar. Heat over a bain-marie (double boiler) until smooth. Remove from heat and stir briefly to finish. -
Make the Whipped Cream Filling
Beat the whipped cream with the sugar (and whipped cream stiffener, if using) until stiff. Transfer to a piping bag with a small smooth nozzle. -
Fill the Profiteroles
Poke a small hole in the bottom of each profiterole and fill with whipped cream using the piping bag. Dip the tops of the profiteroles into the chocolate glaze. Place them on a baking sheet or plate and refrigerate until the glaze sets. -
Dip in Chocolate Glaze
Dip the tops of the filled profiteroles into the prepared chocolate glaze. Place the glazed profiteroles on a baking sheet or plate and refrigerate until the chocolate sets. -
Add the Final Touches
Sprinkle the glazed profiteroles with chopped nuts for decoration.