If you’re a chocolate lover, you’re in for a treat with this indulgent recipe for triple chocolate profiteroles. These delightful pastries are made from light and airy choux pastry, filled with a rich chocolate pastry cream, and topped with a glossy chocolate glaze. They’re perfect for special occasions or when you simply want to impress your family and friends with your baking skills. Each bite is a heavenly combination of textures and flavors that will leave you craving more!
Why You’ll Love This Recipe
There are countless reasons to fall in love with triple chocolate profiteroles. First and foremost, their exquisite taste will make any chocolate enthusiast weak at the knees. The combination of three types of chocolate dark chocolate in the pastry cream, semisweet chocolate in the glaze, and a hint of cocoa powder in the pastry creates a depth of flavor that is both decadent and satisfying.
Additionally, the textural contrast is something truly special. The outer shell of the choux pastry is crisp and light, while the interior is filled with a smooth and creamy chocolate custard. This delightful combination is further enhanced by the rich chocolate glaze that hardens slightly on top, providing a satisfying crunch. Whether served at a dinner party, a birthday celebration, or simply as a sweet treat at home, these profiteroles are sure to be a hit.
Moreover, this recipe can easily be adapted to suit various dietary preferences. For instance, you can make gluten-free profiteroles by substituting all-purpose flour with a gluten-free blend. You can also explore vegan options by using plant-based butter and milk alternatives, making these tasty bites accessible to everyone. This versatility ensures that anyone can enjoy these exquisite desserts.
Why You Should Try This Recipe
Aside from the mouthwatering flavors and textures, making triple chocolate profiteroles is a fantastic way to enhance your baking skills. The process of creating choux pastry may seem daunting at first, but it’s quite simple once you get the hang of it. This recipe offers a perfect opportunity to learn how to achieve that iconic puffed-up pastry that is light and airy, which is a crucial technique in many French desserts.
Creating the chocolate pastry cream is another rewarding step in this recipe. You’ll learn the art of tempering eggs, which is a valuable skill for any aspiring baker. This technique ensures that your pastry cream doesn’t curdle, resulting in a silky-smooth filling that’s both rich and satisfying.
Finally, the sense of accomplishment you’ll feel when serving your homemade triple chocolate profiteroles is unmatched. The smiles on your guests’ faces as they indulge in these treats will make all the effort worthwhile. Plus, they’ll be impressed by your culinary prowess and may even ask for the recipe!
Ingredients and Utensils Needed
Ingredients
- For the Choux Pastry:
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- For the Chocolate Pastry Cream:
- 2 cups (480 ml) milk
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 4 ounces (115 g) dark chocolate, chopped
- 1 teaspoon vanilla extract
- For the Chocolate Glaze:
- 4 ounces (115 g) semisweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Recommended Utensils
- Parchment paper
- Medium saucepan
- Wooden spoon
- Piping bag with a large round tip
- Whisk
- Mixing bowls
- Wire rack
- Small knife for filling
Having the right tools and ingredients will set you up for success in making these triple chocolate profiteroles. Make sure to gather everything before you begin to ensure a smooth baking experience.
Detailed Recipe Steps
1. Make the Choux Pastry
To start, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
In a medium saucepan, combine 1 cup (240 ml) water and 1/2 cup (115 g) unsalted butter. Heat over medium heat until the butter melts and the mixture comes to a boil. It’s essential to keep an eye on this step to avoid burning the butter.
Once boiling, reduce the heat to low and add 1 cup (125 g) all-purpose flour and 1/4 teaspoon salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, which should take about 1-2 minutes.
Remove the mixture from heat and let it cool for 5 minutes. This cooling time is vital to prevent the eggs from cooking when you add them. Add 4 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy. If the dough appears too thick, feel free to add a little more water to achieve the right consistency.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 1-inch (2.5 cm) rounds onto the prepared baking sheet, ensuring they are spaced about 2 inches (5 cm) apart. This spacing allows them to puff up without touching each other.
Bake for 20-25 minutes, or until the profiteroles are puffed and golden brown. Avoid opening the oven door during baking, as this can cause them to collapse. Once baked, let them cool completely on a wire rack.
2. Prepare the Chocolate Pastry Cream
While the profiteroles are cooling, you can prepare the chocolate pastry cream. In a medium saucepan, combine 2 cups (480 ml) milk, 1/2 cup (100 g) granulated sugar, 1/4 cup (30 g) unsweetened cocoa powder, 3 tablespoons cornstarch, and 1/4 teaspoon salt. Whisk until smooth and bring to a gentle simmer over medium heat. This step helps to dissolve the sugar and cocoa powder effectively.
In a separate bowl, whisk together 4 large egg yolks. To temper the eggs, slowly pour a small amount of the hot milk mixture into the yolks while whisking constantly. This technique is crucial to avoid scrambling the eggs.
Once tempered, pour the egg mixture back into the saucepan and cook over medium heat, whisking constantly until the mixture thickens and begins to bubble, which should take about 2-3 minutes. Keep whisking to prevent any lumps from forming.
Remove from heat and stir in the chopped 4 ounces (115 g) dark chocolate and 1 teaspoon vanilla extract until smooth. Cover the pastry cream with plastic wrap directly on the surface to prevent a skin from forming and refrigerate until chilled.
3. Make the Chocolate Glaze
For the glaze, heat 1/2 cup (120 ml) heavy cream in a small saucepan over medium heat until it begins to simmer. Remove it from heat and add the chopped 4 ounces (115 g) semisweet chocolate. Let it sit for a minute to soften, then stir until smooth. This glaze will add a luscious finish to your profiteroles.
4. Assemble the Profiteroles
Once the profiteroles have cooled completely, use a small knife to make a slit in the side of each one. This step creates an opening for filling, ensuring that each profiterole is generously stuffed with chocolate pastry cream.
Fill a piping bag with the chilled chocolate pastry cream and pipe it into each profiterole until filled. Don’t be shy fill them generously for an extra indulgent experience!
Dip the tops of the filled profiteroles into the chocolate glaze, allowing any excess to drip off. Place them on a serving platter and let the glaze set for a few minutes before serving. If desired, you can sprinkle some cocoa powder or chocolate shavings on top for added decoration.
Tips and Variations
While this recipe for triple chocolate profiteroles is already delicious, here are a few tips and variations to help you explore and customize this delightful dessert:
- Alternative Ingredients:
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- To make it vegan, use plant-based butter, almond milk, and a vegan chocolate alternative.
- Experiment with flavored extracts, such as almond or orange, to complement the chocolate.
- Avoid Common Mistakes:
- Ensure that the butter is fully melted before adding the flour; this helps achieve the right consistency.
- Do not open the oven door while baking choux pastry, as this can cause them to collapse.
- Make sure the pastry cream is adequately cooled before filling the profiteroles; this helps maintain their shape.
By following these tips and variations, you can make your triple chocolate profiteroles even more delightful and tailored to your taste preferences.
Nutritional Values and Benefits
Every dessert should be enjoyed in moderation, and triple chocolate profiteroles are no exception. Here’s a breakdown of the nutritional values per profiterole:
- Calories: 150
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 40mg
- Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 3g
The ingredients used in this recipe also offer some benefits. For instance, dark chocolate is known for its antioxidant properties and can potentially improve heart health. Eggs provide essential proteins, and the use of whole ingredients means you’re enjoying a treat that’s made from scratch, which is always healthier than processed alternatives.
Frequently Asked Questions
Frequently Asked Questions
What are triple chocolate profiteroles?
Triple chocolate profiteroles are delightful cream puffs made with choux pastry, filled with chocolate pastry cream, and topped with a chocolate glaze. They offer a rich and indulgent chocolate experience in every bite.
Can I make profiteroles ahead of time?
Yes, you can make the choux pastry and chocolate pastry cream ahead of time. Store the baked profiteroles in an airtight container at room temperature and the pastry cream in the refrigerator. Assemble and glaze them just before serving for the best texture.
How do I store leftover profiteroles?
Store any leftover profiteroles in the refrigerator in an airtight container. They are best enjoyed within 1-2 days for optimal freshness and texture.
Can I freeze triple chocolate profiteroles?
Yes, you can freeze the unfilled profiteroles. Once baked and cooled, place them in a freezer-safe container. When ready to enjoy, thaw them in the refrigerator and fill them with pastry cream before serving.
Conclusion
In conclusion, making triple chocolate profiteroles is an exciting and rewarding endeavor that will surely impress anyone who tries them. With the right ingredients, precise techniques, and a little patience, you can create these stunning desserts that are perfect for any occasion. Don’t hesitate to share your thoughts in the comments below, let us know how your profiteroles turned out, or feel free to ask any questions. Happy baking!
For more delicious recipes, make sure to check out our Pinterest page and explore other delightful treats like chocolate ganache cupcakes or double chocolate pecan biscotti.
Triple Chocolate Profiteroles
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water and butter. Heat over medium heat until the butter melts and the mixture comes to a boil.
- Reduce the heat to low and add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
- Remove from heat and let cool for 5 minutes. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 1-inch (2.5 cm) rounds onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake for 20-25 minutes, or until the profiteroles are puffed and golden brown. Do not open the oven door during baking. Let them cool completely on a wire rack.
- In a medium saucepan, combine the milk, sugar, cocoa powder, cornstarch, and salt. Whisk until smooth and bring to a gentle simmer over medium heat.
- In a separate bowl, whisk together the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks, whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan and cook over medium heat, whisking constantly until the mixture thickens and bubbles, about 2-3 minutes.
- Remove from heat and stir in the chopped dark chocolate and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped semisweet chocolate. Let it sit for a minute, then stir until smooth.
- Once the profiteroles are cool, use a small knife to make a slit in the side of each one. Fill a piping bag with the chilled chocolate pastry cream and pipe it into each profiterole until filled.
- Dip the tops of the filled profiteroles into the chocolate glaze, allowing any excess to drip off. Place them on a serving platter and let the glaze set for a few minutes.
