Profiteroles Recipe

Inspired by Bouchon

Time1h

Serves12

Choux pastry puffs with vanilla cream, whipped cream, chocolate ganache drizzle

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Ingredients

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Choux Pastry

1 cup water

1 cup Unsalted butter

1 cup 00 bread flour

1 tsp Celtic sea salt

4 large Eggs

Vanilla Cream Filling

1 cup Heavy cream

1 tsp Watkins vanilla extract

2 tbs powdered sugar

Chocolate Ganache

8 oz semi-sweet chocolate

1 cup Heavy cream

Method

Prepare Choux Pastry

Step 1: Make the Dough

In a saucepan, combine water, butter, and salt. Bring to a boil. Remove from heat and stir in flour until smooth. Return to heat and stir until the mixture forms a ball and pulls away from the sides of the pan.

Step 2: Add Eggs

Let the dough cool slightly, then beat in the eggs one at a time until the mixture is smooth and glossy.

Step 3: Bake

Preheat the oven to 400°F (200°C). Pipe or spoon the dough onto a baking sheet lined with parchment paper. Bake for 20-25 minutes until puffed and golden. Let cool.

Prepare Vanilla Cream Filling

Step 1: Whip Cream

In a mixing bowl, whip the heavy cream, vanilla extract, and powdered sugar until stiff peaks form.

Prepare Chocolate Ganache

Step 1: Melt Chocolate

In a saucepan, heat the heavy cream until just simmering. Remove from heat and add chopped chocolate. Stir until smooth and glossy.

Assemble Profiteroles

Step 1: Fill Puffs

Cut the cooled choux puffs in half and fill them with the vanilla cream filling.

Step 2: Drizzle Ganache

Drizzle the chocolate ganache over the filled profiteroles before serving.