Bombshell Profiteroles with Pastry Cream and Chocolate Glaze

Ingredients

• 125 ml Water (For the choux pastry)
• Salt (A pinch; for the choux pastry)
• 50 g Butter (For the choux pastry)
• 100 g Wheat flour (For the choux pastry)
• 2 Eggs (For the choux pastry)
• 1 Egg (For the pastry cream)
• 90 g Sugar (For the cream; add in two portions of 45 g each)
• Salt (A pinch; for the pastry cream)
• 10 g Vanilla sugar (For the pastry cream)
• 250 ml Milk (For the pastry cream)
• 20 g Wheat flour (For the pastry cream)
• 25 g Butter (Add to the finished cream)
• 100 g Chocolate (Approximately; for the glaze)

Steps

1. 1

   In a saucepan, bring the water and a pinch of salt to a boil. Add 50 g of butter and stir until the butter has completely melted.

2. 2

   Add 100 g of flour to the boiling mixture and cook the dough, stirring constantly, until smooth. According to the author, a light film should form on the bottom of the saucepan.

3. 3

   Cool the dough slightly so the eggs do not curdle. Add the first egg and mix until smooth using a spatula or mixer.

4. 4

   Add the second egg and mix again until you have a smooth, homogeneous mixture.

5. 5

   Transfer the dough to a piping bag or pastry bag and pipe portions onto a baking sheet lined with parchment paper.

6. 6

   Bake in an oven preheated to 180 °C for approximately 25–30 minutes. Do not open the oven door during baking.

7. 7

   Remove the profiteroles from the oven and let them cool completely.

8. 8

   For the cream, combine the egg with half of the sugar—45 g—and a pinch of salt. Add 20 g of flour and mix.

9. 9

   In a separate saucepan, combine the milk, vanilla sugar, and the remaining 45 g of sugar. Bring the mixture to a boil.

10. 10

    Reduce the heat. Gradually pour the egg mixture into the hot milk in a thin stream, whisking vigorously so the egg does not curdle.

11. 11

    Cook the cream, stirring constantly, until thickened. Remove from the heat, add 25 g of butter, and mix.

12. 12

    Cover the cream with plastic wrap directly on the surface and let it cool completely.

13. 13

    Melt the chocolate in the microwave or in a double boiler.

14. 14

    Make a hole in the center of each profiterole and fill it with the cooled cream using a piping bag.

15. 15

    Dip the tops of the filled profiteroles into the melted chocolate.

16. 16

    Refrigerate the profiteroles until the chocolate glaze has set.

Notes

The source lists the cream quantity for 24 pieces, while the dough and glaze are for 12. Separate chilling times for the cream and profiteroles are not specified; the total time is approximate.

Nutrition per serving

• dessert
• baking
• French cuisine
• profiteroles
• choux pastry
• pastry cream
• chocolate glaze
• festive dessert