PROFITEROLES
Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!
Provided by CELTICKIM
Categories World Cuisine Recipes European French
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
- Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
- Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
- To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.
Nutrition Facts : Calories 763.2 calories, Carbohydrate 47.6 g, Cholesterol 273.4 mg, Fat 61.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 36.6 g, Sodium 284.3 mg, Sugar 26.5 g
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Comicboy10-_-
[email protected]I've made this recipe several times and it always turns out great. It's my go-to recipe for profiteroles.
Khethukuthula Jabulile
[email protected]These were a big hit at my daughter's birthday party. The kids loved them!
WOLFBLOOD fan.
[email protected]These were a bit too eggy for my taste. I think I'll try a different recipe next time.
Chandgill GiLL
[email protected]These were a bit too sweet for my taste, but they were still enjoyable. I think I'll try making them again with a less sweet filling.
tewodros lijalem
[email protected]I've made this recipe several times and it always turns out great. It's my go-to recipe for profiteroles.
Rojina Rayee
[email protected]These were a bit time-consuming to make, but they were definitely worth it. They were so delicious!
Foodie 4life
[email protected]I made these for a bake sale and they sold out in minutes. Everyone loved them!
Wassim Kelaiaia
[email protected]These were a big hit at my daughter's birthday party. The kids loved them!
Bismarck Eghan
[email protected]I'm so glad I found this recipe. I've been looking for a good profiterole recipe for ages.
Sultan Sulaiman Joyan
[email protected]These were amazing! I've never made profiteroles before, but these were so easy to make and they turned out perfect.
Samuel Kwaku
[email protected]These were a bit too eggy for my taste. I think I'll try a different recipe next time.
MD AHASAN HABIB
[email protected]I'm not sure what I did wrong, but my profiteroles turned out flat and dense. They were still edible, but they weren't very good.
Toariz Khan
[email protected]These were a lot of work, but they were worth it. They were absolutely delicious and I'm so glad I made them.
Billie
[email protected]I had some trouble getting the pastry to rise, but other than that, these turned out great. The filling was delicious and the profiteroles were a big hit with my family.
Kimbela Winston
[email protected]These were a bit too sweet for my taste, but they were still enjoyable. I think I'll try making them again with a less sweet filling.
hafiz king
[email protected]I'm not a huge fan of profiteroles, but I have to admit these were pretty good. The pastry was light and airy, and the filling was creamy and flavorful.
Lynne Dewey
[email protected]These were delicious! I used a chocolate ganache filling and they were perfect for a special occasion.
Queen Temitope gold
[email protected]I've made profiteroles a few times now and this recipe is by far the best. The instructions are clear and easy to follow, and the results are always perfect.
Braxton
[email protected]These profiteroles were a hit at my last dinner party! The guests loved the delicate choux pastry and the creamy filling. I will definitely be making them again.