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Profiteroles ♥️ One of the most simple and elegant desserts. It truly makes for the most delicious dessert! They are so soft and airy in the best way… These are perfect to make for when you are hosting, or during the holidays. If you enjoyed this recipe, check out my Strawberries & Cream Pavlova!
Why You’ll Love Profiteroles
Profiteroles give main character energy lol. These have the most luscious creamy filling and topped with the richest chocolate sauce, The secret? La Lechera Sweetened condensed milk. Trust me, you are going to love them!
Substitutions
If you aren’t a fan of chocolate, you can substitute it for dulce de leche or caramel.
Profiteroles
Ingredients
Pâte à choux
- 1 cup + 1 tbsp all purpose flour
- Pinch of salt
- 1 cup water
- 7 tbsp unsalted butter
- 4 eggs
Chocolate Sauce
- 4 oz unsweetened chocolate
- 1 can La Lechera sweetened condensed milk
- 1 1/3 cup heavy cream
Pastry Cream
- 4 yolks
- 1 1/4 cup whole milk
- 1/2 cup La Lechera sweetened condensed milk
- 4 tbsp cornstarch
- 2 tsp vanilla bean
Directions
- Preheat oven to 425F
- Add the butter to a sauce pan until it melts. Add the water and bring to a simmer. Sift in the flour and mix it vigorously until a ball forms and it leaves a film around the sides of the saucepan. About 1-2 minutes
- Let the mixture cool for 12-15 minutes
- Add the flour butter mixture to a stand mixer with paddle attachment. Add the eggs one by one and mix until a paste forms. It’ll look all separated for a bit but trust
- Pipe the dough into little blobs as shown in the video, place them 1.5 inches apart. Flatten the peaks with a wet finger as shown in the video
- Bake at 425F for 16-18 min. Stab on the side . Bake at 350F for another 7-9 minutes
- For the pastry cream, whisk the yolks with the condensed milk, vanilla and corn starch
- Heat up the milk until hot but not boiling. Temper the yolks by whisking in 1/3 cup of the hot milk. Return to the pan and whisk vigorously until sauce is thickened. Might be 3-4 min. Remove from heat and add to a bowl and let cool in the fridge or in an ice bath
- Melt the dark chocolate on a double boiler. Add in the condensed milk. Whisk until smooth and add in the cream. You can always add more if you want the sauce looser
- Pierce the bottom of the profiterole, fill with the cream. Drizzle the chocolate on top
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious! Using a dark baking sheet workout best! Thanks for another one of your amazing recipes, Nadia.