Dark Chocolate Profiteroles Recipe
Make Dark Chocolate Profiteroles Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Choux Pastry (Pâte à Choux)
Dark Chocolate Pastry Cream Filling
Dark Chocolate Glaze
Assembly & Finishing
Method
Choux Pastry (Pâte à Choux)
- 1
Prepare and heat liquids
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. In a medium saucepan, combine 1 cup water, 1 cup whole milk, 8 tablespoons unsalted butter, 1 teaspoon fine sea salt and 1 teaspoon granulated sugar. Heat over medium until butter melts and mixture comes to a rolling simmer.
- 2
Add flour and cook
Remove pan from heat, add 1 cup all-purpose flour all at once, and stir vigorously with a wooden spoon until the mixture comes together and pulls away from the sides of the pan into a smooth ball (about 15–30 seconds). Return to medium-low heat and cook, stirring, for another 30–60 seconds to dry the paste slightly.
- 3
Incorporate eggs
Transfer paste to a bowl or stand mixer fitted with paddle. Let cool 3–4 minutes (so eggs won’t scramble). Add 4 large eggs one at a time, mixing thoroughly after each addition. The dough should be glossy and hold a peak when lifted; if too stiff, add the last egg in two additions or whisk an extra egg into a small bowl and add gradually until desired consistency is reached.
- 4
Pipe and bake
Fit a large round piping tip (about 1/2 inch) on a pastry bag or use two spoons. Pipe or scoop 1 1/2–2 tablespoon mounds (about golf-ball size) onto the prepared sheets, spacing 2 inches apart. Dip your finger in water and smooth any peaks. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake another 18–22 minutes until puffed, deep golden, and dry. Do not open the oven during baking. If they are pale, bake a few minutes longer.
- 5
Dry and cool
Turn off oven, crack the door open and let puffs sit in the warm oven 5–10 minutes to further dry. Transfer to a wire rack and cool completely. Using a small knife, make a small hole (or slice the bottom) of each puff for filling.
Dark Chocolate Pastry Cream Filling
- 6
- 7
Whisk yolks and sugar
In a bowl, whisk 1 cup granulated sugar and 6 large egg yolks until pale and slightly thickened. Whisk in 1 tablespoon cornstarch until smooth.
- 8
Temper and cook custard
Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk. Return to medium heat and whisk continuously until the mixture thickens and comes to a boil, about 2–4 minutes. Boil gently for 30 seconds while whisking to cook out the starchy taste.
- 9
Add chocolate and butter
Remove pan from heat and immediately whisk in 8 ounces finely chopped dark chocolate until fully melted and smooth. Whisk in 3 tablespoons softened unsalted butter, 1 teaspoon vanilla extract and a pinch of fine sea salt until glossy.
- 10
Cool and chill
Pour the pastry cream into a shallow bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator at least 2 hours until fully set and cold. Before using, whip briefly with a whisk to loosen to a pipeable consistency; if too firm, fold in 1–2 tablespoons of cream or milk.
Dark Chocolate Glaze
- 11
Heat cream and butter
Place 3 tablespoons heavy cream and 1 tablespoon unsalted butter in a small saucepan and heat until just simmering.
- 12
Add chocolate and finish glaze
Pour the hot cream over 4 ounces chopped dark chocolate in a heatproof bowl. Let sit 1 minute, then stir until smooth. Stir in 1 teaspoon light corn syrup if using for shine. Keep warm at room temperature or over a very low bain-marie, stirring occasionally, until ready to glaze. If it thickens, gently rewarm.
Assembly & Finishing
- 13
Fill puffs
Fit a pastry bag with a small plain tip or use a piping tube; fill with the chilled dark chocolate pastry cream. Insert the tip into the hole or bottom of each cooled choux and pipe about 2 tablespoons pastry cream into each puff, filling but not bursting them. Alternatively, split puffs and spoon filling inside.
- 14
Glaze puffs
Working quickly, dip the top of each filled profiterole into the warm chocolate glaze, allowing excess to drip off, and place on a rack to set. For an elegant look, stack three glazed puffs into profiterole towers and secure with a dab of extra glaze between layers.
- 15
Finish and serve
Optionally dust lightly with powdered sugar and sprinkle with shaved extra dark chocolate. Serve within 4 hours for best texture (choux will soften over time). Store leftover filled profiteroles in the refrigerator up to 2 days; glaze may soften.
