Profiteroles
Profiteroles
I love, love, love desserts made with choux pastry. I find it light, yet indulgent at the same time. This profiteroles recipe satisfies all my cravings. I hope you will try it.
Ingredients
Choux pastry
- ¼ cup butter
- ½ cup flour
- 3 eggs, lightly beaten
Filling
- 1 ⅔ cup milk
- 4 egg yolks
- ⅓ cup granulated sugar
- 3 tbsp flour
- 1 tsp vanilla essence
Chocolate glaze
- 20 g dark chocolate
- 4 tsp vegetable oil
Instructions
Choux pastry
- Preheat the oven to 410°F.
- Place the butter in a large saucepan with 3/4 cup of water. Stir until it comes to a boil. Then remove from heat.
- Add the flour all at once. Return to heat and mix vigorously until the dough forms a ball. Let cool and remove from heat.
- Add one egg at a time to the dough, mixing until smooth.
- Using a piping bag, pipe about two tablespoons of dough onto a baking sheet lined with parchment paper.
- Tip: You can add a few drops of water on your baking sheet to create steam and help the choux puff up.
- Bake for 20 to 30 minutes until the choux are golden. Then remove from the oven. Using a toothpick, make a small hole in each choux. Return to the oven for 5 minutes and let cool.
Filling
- For the filling, bring the milk to a boil in a small saucepan.
- Whisk the egg yolks and sugar until the mixture becomes pale. Add the flour and very, very, very gradually pour the hot milk into the mixture while whisking.
- Clean the saucepan and return the mixture to the pan. Bring to a boil while whisking constantly.
- Add the vanilla and then refrigerate the filling.
- Using a piping bag with a round metal tip, fill each choux.
Chocolate glaze
- Melt the chocolate with the vegetable oil over low heat.
- Dip the tops of the profiteroles into the chocolate.
Profiteroles
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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