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My review
Profiteroles
4
CELTICKIM
"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!"
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Ingredients
1 h 30 m servings 763Original recipe yields 6 servings (18 small profiteroles)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 4150 Ratings
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Most helpful positive review
1/1/2010
The batter should not be "stiff" or thick. That's what makes the puffs so tender inside. I make these several times a year and they come out "perfect" if you follow the recipe exactly as it is. ...
Most helpful critical review
4/2/2011
I did not like the flavor of the puffs. The cream on the other hand was delish! I had some with my coffee...
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1/1/2010
The batter should not be "stiff" or thick. That's what makes the puffs so tender inside. I make these several times a year and they come out "perfect" if you follow the recipe exactly as it is. ...
11/29/2009
This recipe is pretty good. The dough is the same as in cream puffs, so I went over there after my first attempt was too runny. Basically, one key is that you HAVE to make sure the water and b...
1/24/2010
I love profiteroles, but the rose water just takes it to a whole new level. I use a piping bag for the dough (it helps with uniformity, but it isn't necessary), and I usually like to mix the cr...
8/18/2011
I have made these many times, and the BEST way to do it is to use a silicone mat! The will never burn on the bottom and you won't have to chance ruining them when you try to get them off the pa...
8/15/2009
Wonderful recipe. Turned out better than I expected. Very light and delicate. EASY to make, took no time at all. I would double the portion of the recipe for the cream filling. I only had e...
11/18/2011
Wow - who knew profiteroles were so easy? As others have said, bring the water and butter to a rolling boil, then add all the flowers and remove from heat, then stir, then add eggs one at a tim...
8/28/2010
Wow---Who knew making profiteroles was so easy and quick! This recipe makes a beautiful and impressive classic dessert. I followed the tips of other reviewers about adding the flour all at onc...
4/2/2011
I did not like the flavor of the puffs. The cream on the other hand was delish! I had some with my coffee...
1/1/2011
Quick and easy just make sure that the water is boiling before you add the flour.