Vanilla Profiteroles in Chocolate Cream Recipe

Introduction

Vanilla Profiteroles in Chocolate Cream combine light, airy choux pastry filled with rich vanilla cream and topped with luscious chocolate cream. This elegant dessert is perfect for impressing guests or treating yourself to something special.

Ingredients

• 60 g corn starch (2.11 oz)
• 600 g milk (20.30 fl.oz)
• 300 g granulated sugar (10.60 oz)
• 100 g cocoa powder, sifted (3.50 oz)
• 1 tbsp honey
• 1 tsp vanilla powder (or 2 tsp vanilla extract)
• 100 g butter, cut into cubes (3.50 oz)
• 1 pinch salt
• 6 egg yolks
• 200 g granulated sugar (7 oz)
• 1 liter milk (33.80 fl.oz)
• 100 g corn starch (3.50 oz)
• 100 g butter (3.50 oz)
• 1 tsp vanilla powder (or 2 tsp vanilla extract)
• 1 tbsp honey
• 240 ml whipped cream (1 cup)
• 1 tbsp sugar
• 236 ml water (8 fl.oz)
• 115 g unsalted butter, cubed and at room temperature (4 oz)
• 1 tbsp sugar
• ½ tsp salt
• 135 g all-purpose flour, sifted (4.7 oz)
• 4-5 medium eggs

Instructions

1. Step 1: Prepare the chocolate cream. In a small bowl, combine the cornstarch with about one third of the milk. Stir until dissolved and set aside.
2. Step 2: Pour the remaining milk into a medium pot, add sugar, salt, and sifted cocoa powder. Bring to a boil over medium heat while stirring continuously.
3. Step 3: Add the cornstarch mixture to the boiling milk. Whisk quickly to prevent lumps and cook until the mixture thickens into a smooth, thick cream.
4. Step 4: Remove from heat and stir in honey and butter until fully combined and smooth.
5. Step 5: If lumps remain, blend the chocolate cream until perfectly smooth. Transfer to a container, cover with plastic wrap directly on the surface, and refrigerate until completely chilled.
6. Step 6: Before using, mix the chocolate cream well.
7. Step 7: Make the vanilla filling. Whisk egg yolks and half the sugar until fluffy in a bowl. Add 2 tablespoons of milk and the corn starch, whisking to combine.
8. Step 8: In a non-stick pot, heat the remaining milk and sugar until boiling.
9. Step 9: Temper the egg mixture by adding half a cup of it to the hot milk while whisking, warming the eggs without cooking.
10. Step 10: Return all the egg mixture to the pot, whisking continuously over low heat until thickened into a smooth cream. Taste to ensure cornstarch is fully cooked.
11. Step 11: Remove from heat, add butter, honey, and vanilla, whisking until smooth and butter is melted.
12. Step 12: Cover with plastic wrap touching the cream surface and refrigerate until cold.
13. Step 13: Whip the cream with sugar until soft peaks form, then fold into the chilled vanilla cream.
14. Step 14: Preheat the oven to 200°C (390°F).
15. Step 15: For the choux pastry, combine water, sugar, and butter in a pot and heat until butter melts and mixture boils.
16. Step 16: In a separate bowl, sift flour and salt.
17. Step 17: Remove the pot from heat; add flour mixture all at once and stir vigorously until a dough forms and pulls away from the sides.
18. Step 18: Return pot to medium heat and cook the dough 1–3 minutes, stirring constantly until a film forms on the bottom and the dough is smooth.
19. Step 19: Transfer dough to a bowl and let cool slightly.
20. Step 20: Using a hand mixer, add eggs one at a time, beating well after each addition, until dough is glossy, elastic, and pipe-able.
21. Step 21: Fill a piping bag with the dough and pipe round balls onto a baking sheet. Flatten any peaks with a damp finger.
22. Step 22: Bake for 20–25 minutes in the oven center until puffed and golden. Avoid opening the oven door before 20 minutes.
23. Step 23: During the last 5 minutes, prick each shell with a skewer to let moisture escape and help them dry out.
24. Step 24: Remove from the oven and cool completely in a draft-free area.
25. Step 25: Assemble by cutting a small hole in each profiterole and filling with the vanilla cream using a piping bag.
26. Step 26: Layer the filled profiteroles in a bowl, covering each layer with chocolate cream. Finish by covering the top layer with chocolate cream. Optionally, decorate with a little whipped cream.

Tips & Variations

• Use high-quality vanilla extract or fresh vanilla bean for a richer vanilla cream flavor.
• When piping the choux dough, use a steady hand and damp fingers to smooth peaks for even puffing.
• To make the dessert ahead, prepare all components and assemble shortly before serving to keep the choux pastry crisp.
• For a nutty twist, sprinkle toasted hazelnuts or almonds on top of the chocolate cream layer.

Storage

Store assembled profiteroles in an airtight container in the refrigerator for up to 2 days. The choux pastry may soften slightly over time. Reheat briefly in a low oven (around 150°C or 300°F) to refresh the shells if desired, but it’s best enjoyed fresh. Leftover chocolate and vanilla cream can be kept in the refrigerator for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry in advance?

Yes, you can bake the choux pastry shells a day ahead. Store them in an airtight container at room temperature to keep them crisp. Fill them just before serving for best texture.

What can I substitute for cornstarch?

You can use arrowroot powder or potato starch in the same quantity as cornstarch. They will thicken the cream similarly without altering the flavor.

Vanilla Profiteroles in Chocolate Cream Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

This recipe combines light, airy choux pastry shells filled with a rich vanilla cream and layered with a luscious homemade chocolate cream. The delicate profiteroles are baked to golden perfection, filled with a smooth vanilla filling mixed with whipped cream, and served generously coated in silky chocolate cream. Ideal as an elegant dessert to impress guests or to enjoy a luxurious treat at home.

• Author: Marco
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: Approximately 20–25 profiteroles 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Chocolate Cream

• 60 g Corn starch (2.11 oz)
• 600 g Milk (20.30 fl.oz)
• 300 g Granulated sugar (10.60 oz)
• 100 g Cocoa powder (3.50 oz), sifted
• 1 tbsp Honey
• 1 tsp Vanilla powder (or 2 tsp vanilla extract)
• 100 g Butter (3.50 oz), cut into cubes
• 1 pinch Salt

Vanilla Cream Filling

• 6 Egg yolks
• 200 g Granulated sugar (7 oz)
• 1 liter Milk (33.80 fl.oz)
• 100 g Corn starch (3.50 oz)
• 100 g Butter (3.50 oz)
• 1 tsp Vanilla powder (or 2 tsp vanilla extract)
• 1 tbsp Honey
• 240 ml Whipped cream (1 cup)
• 1 tbsp Sugar

Choux Pastry

• 236 ml Water (8 fl.oz)
• 115 g Unsalted butter (4 oz), cubed and at room temp
• 1 tbsp Sugar
• ½ tsp Salt
• 135 g All-purpose flour (4.7 oz), sifted
• 4–5 Medium eggs

Instructions

1. Prepare Chocolate Cream: In a small bowl, dissolve the cornstarch with about one-third of the milk and set aside. In a medium pot, combine the remaining milk, sugar, salt, and sifted cocoa powder. Bring to a boil over medium heat, stirring continuously to prevent lumps.
2. Thicken Chocolate Cream: Add the cornstarch mixture to the boiling milk mixture, whisking briskly to avoid lumps. Cook until the cream thickens into a smooth, thick consistency.
3. Finish Chocolate Cream: Remove from heat and stir in honey and butter until fully incorporated. For an extra smooth texture, blend to remove any lumps. Transfer to a container, cover with plastic wrap touching the surface to prevent skin formation, cool to room temperature, then refrigerate until fully chilled.
4. Prepare Vanilla Cream Filling: Whisk egg yolks and half the sugar in a bowl until fluffy. Add 2 tablespoons of milk and the corn starch, whisking again until smooth. In a non-stick pot, combine remaining milk and sugar and bring to a boil.
5. Temper Eggs: Add about half a cup of the hot milk mixture slowly into the egg mixture while whisking to warm the eggs. Then pour the egg mixture back into the pot with the remaining milk and sugar, cooking over low heat while stirring continuously until thickened to a custard-like consistency.
6. Finish Vanilla Cream: Remove from heat, whisk in butter, honey, and vanilla powder until smooth and melted. Cover with plastic wrap touching the surface and refrigerate after it cools to prevent skin formation.
7. Whip Cream: In a chilled bowl, whisk the whipping cream with sugar until soft peaks form.
8. Combine Vanilla Cream and Whipped Cream: Gently fold the cooled vanilla cream with the whipped cream to create a light and airy filling. Keep refrigerated until ready to use.
9. Prepare Choux Pastry Dough: Preheat oven to 200°C (390°F). In a pot, combine water, sugar, and butter. Bring to a boil over medium heat. In a separate bowl, sift together flour and salt.
10. Make Dough: Remove the pot from heat as soon as the butter melts and water boils. Add the flour mixture all at once, stirring vigorously with a spatula until fully combined and a dough forms.
11. Cook Dough: Return the pot to medium heat and cook the dough for 1-3 minutes, stirring constantly, until it forms a film on the bottom of the pot and pulls away from the sides. This process dries out the dough slightly.
12. Incorporate Eggs: Transfer dough to a bowl and allow to cool slightly. Using a hand mixer, beat in eggs one at a time until the dough becomes glossy, elastic, and pipe-able. Stop adding eggs when desired consistency is reached.
13. Shape Choux Pastries: Fill a piping bag fitted with a large round tip with the dough. Pipe round mounds onto a baking sheet lined with parchment paper. Smooth peaks or points with a damp finger.
14. Bake: Bake in preheated oven for 20-25 minutes until puffed and golden brown. Do not open the oven door before 20 minutes. In the last 5 minutes, prick each pastry with a skewer or toothpick to release steam and allow drying.
15. Cool Pastries: Remove from oven and cool completely in a draft-free area.
16. Assemble Profiteroles: Cut a small hole in each choux pastry and fill with the chilled vanilla cream using a piping bag. Layer the filled profiteroles in a serving bowl and pour chocolate cream over them generously, finishing with a final layer of chocolate cream.
17. Optional Decoration: Top with a little extra whipped cream if desired before serving.

Notes

• Ensure the plastic wrap touches the surface of both creams to prevent a skin from forming.
• When mixing eggs into the choux dough, add slowly to avoid making the dough too runny.
• Do not open the oven door during the first 20 minutes of baking the choux pastry to prevent collapse.
• Pricking the choux shells near the end of baking allows moisture to escape and keeps them crisp.
• Use fresh eggs and good quality vanilla and cocoa powder for the best flavor.
• The whipped cream folded into vanilla cream lightens the filling, making it less dense.

Keywords: Vanilla profiteroles, chocolate cream, choux pastry, French dessert, cream-filled pastries, homemade profiteroles