Profiterols of Chocolate

My mom and I are very similar in many aspects, maybe because I’m her oldest daughter so we share lot in commons, and in some occasion we collaborate with each other to create something delicious. When we arrived at home, my mom always welcome us with some sweet treat or a delicious meal to appreciate her more for been away too long (even when we miss her already). We arrived and we find cakes, cupcakes, gelatin, quesillo, and other things she thought are properly to please us (all of that are, of course!). 

For Christmas, keeping things according the season, in our house we love to bake and have something sweet to eat for snacks. As I did the Torta Negra for Christmas Day, my mom wish to make some profiteroles for New Year Eve. But, we actually made a team to prepare them, with my mom make the mix, with me baking them and make the chocolate ganache and with my sister filling the profiteroles.

The profiteroles (profiterole or petit sou in French) are French sweets that are made with the Choux Past, which is a light mix and perfect for fillings, with whom are made several of the most traditional French baking treats. The profiteroles have many different presentations depending of the region of the world where they’re made from chocolate, whipped cream, toffee, and so many other sweets; they also can be salted using filling like cheese, salt creams, or even to make some soups. They’re quite delicious and I give to you the recipe for bake them.


For the Choux Past
  • ¼ lit of water
  • 125 gr of butter
  • 1 pitch of salt
  • 150 gr of flour all purpose
  • 4 eggs
  • 2 teaspoon of baking powder 
  • 50 gr of sugar

For the ganache
  • 250 ml of milk
  • 2 spoon of butter
  • 750 gr of dark chocolate
  • 1 teaspoon of vanilla essence

We put water in medium heat with the salt, butter and sugar. On a bowl mix the flour and baking powder, and just when the water start to boil add the flour. Stir until it gets well mixed and the past could easily take off the sauce. Let it cool before adding the eggs, and then mix until everything gets well united.

On a baking pan, previously buttered, we put tiny balls with plenty of space between each and take them to the oven for about 30 minutes as 180 ºC or until they get beautifully brown. We let them cool before filling.

On those 30 minutes of baking we prepare the ganache. On a sauce we put the milk with the vanilla essence in medium heat and stir constantly until it boils, remove from heat and add the chocolate and let it melted completely stirring all that time. Once it completely melted add the butter and stir until it mix well. Let it cool.

Now that everything is cooled, we start the filling. Open a little incision on one of the sides and add the chocolate inside the profiterole. For presentation you can sprinkle on top.

1.- We need to add the eggs when it already COOL not before because then the eggs won’t do the job.

2.- To make the little balls we can always use a spoon but I recommend using a baking sleeve (that’s how it called?) because it will be less disastrous and the shape will be better.

3.- The Past Choux doesn’t have lot of flavor without the filling so I recommend add something like cinnamon, nuts, or something that it give it little of flavor. If it’s salted, my mom suggests something like rosemary, marjoram, estragon, or something similar. 

4.- The chocolate can also be aromatized. I used cinnamon on the milk and add tangerine essence.
5.- Because the profiteroles, even when they grow into the oven, don’t use large space on the pan, so you can use those place that are already buttered but not used to bake a new bunch again. But remember that you need to let it cool before reuse, which you can make it quick introducing the back side of the pan into cool water, trying the water don’t touch the inside of the pan.



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