These light-as-air, beyond delicious profiteroles are filled with a dreamy vanilla pastry cream and topped with decadent chocolate.
Whether you call them cream puffs, profiteroles or choux à la crème, they’re equally delicious. This classic Gibraltarian dessert is so easy and so versatile that you simply have to add it to your go-to recipe list.
1 cup water
½ cup butter or stick margarine
1 cup Gold Medal™ all-purpose flour
4 whole eggs
? cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups half-and-half
2 egg yolks, slightly beaten
2 tablespoons butter or margarine, softened
2 teaspoons vanilla
Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat for about 1 minute or until mixture forms a ball. Remove from heat.
Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 profiteroles.
Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in half-and-half. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in 2 tablespoons butter and vanilla.
Pour filling into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour or until cool.
Cut puffs horizontally in half. Fill puffs with filling; replace tops. Sift powdered sugar over tops. Cover; refrigerate until serving. Serve drizzled with chocolate topping. Store remaining profiteroles covered in refrigerator.
Chocolate dipping sauce
Fill a small pot one-third of the way up with water.
Place chocolate in a bowl that fits on top of the pot.
When water is simmering, place the bowl on top of the pot to allow the chocolate to melt.
Do not stir the chocolate but wobble the bowl from time to time.
When the chocolate has melted and is glossy, dip your choux puffs in the chocolate
Leave to set then fill with sweetened, whipped cream or pastry cream.
Can You Freeze Unfilled Profiteroles?
You can freeze unfilled profiteroles just store in an airtight container and make sure not to add any filling until defrosted and ready to serve.
Can I Make Choux Pastry In Advance?
You can make the dough up to two days in advance. Store in an airtight container and either cover the top in plastic or store in a piping bag with all the air squeezed out. Allow dough to come to room temperature before piping.