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Vanilla Profiteroles in Chocolate Cream Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/vanilla-profiteroles-in-chocolate-cream-recipe/