Profiteroles
Baking this Bossche Bollen - Profiteroles recipe will give you large choux pastries filled with whipped cream and dipped into chocolate for a great snack alongside your favorite hot beverage or as a dessert.
Servings 8 medium profiteroles
Calories 206kcal
Ingredients
Choux pastry
- 60 milliliters / ¼ cup milk
- 60 milliliters / ¼ cup water
- 50 grams / 1.75 ounces butter
- 80 grams / ½ cup plain flour
- 110 grams / 2 large eggs room temperature
- ¼ teaspoon kosher or sea salt
- 5 grams / 1 teaspoon superfine/caster sugar
Filling
- 232 grams / 1 cup heavy cream
- 35 grams / ⅓ cup confectioner’s/icing sugar
Topping
- 100 grams / 3.5 ounces dark chocolate roughly chopped
- 50 grams / 1.75 ounces milk chocolate roughly chopped
Instructions
Choux pastry
- Preheat your oven to 180C/350 on traditional bake.
- Place the milk, water and butter into a saucepan on medium heat, until it comes to a boil.
- Reduce the heat and sift in the flour, stirring with a wooden spoon to combine until smooth.
- Remove from the heat and add in one egg, beating with the wooden spoon until well combined and smooth.
- Add the second egg and combine until smooth.
- Add the salt and sugar and stir until combined.
- Spoon into a piping bag with a wide nozzle and press straight down, pulling upwards as you pipe a portion of the dough onto your baking tray, allowing 2 inches between the dough.
- Bake for 45 minutes until lightly golden brown and dry to the touch.
- Set aside to cool completely.
Filling
- Place the heavy cream and sugar into a bowl and beat on medium until stiff peaks are reached.
- Spoon into a piping bag and press into the base of your crisp pastry shell.
- Hold the pastry in your palm and pipe the cream until you can feel it is filled.
- Repeat with the remaining pastries until all are filled with the cream.
Topping
- Place the chocolate into a small bowl and melt in a double boiler over low heat or in a microwave until the chocolate is smooth.
- Set aside to cool for 5 minutes until the chocolate is lightly warm.
- Dip the top ⅓’s of your pastry into the warm chocolate sauce and swirl as you lift out to lightly drain any excess.
- Repeat with your remaining pastries and set aside for the chocolate to set.
- Chill until ready to serve.
- Serve up and dig in!
Video
Notes
- Chocolate: A mix of dark and milk chocolate compliments the cream puff beautifully without being too sweet. For a better result you’ll want a block of chocolate as opposed to chocolate chips or baking chocolate which tends to be lower quality and have more additives.
- Customizing the filling: You can get creative and customize the filling to your liking. From vanilla pastry cream to homemade custard or even an ice cream filling. You don't even require a piping bag, instead you could halve the pastries and fill with your desired filling instead.
- You don’t need a piping bag to create these: Two tablespoons will work here, if you don’t have a piping bag. If you spoon the pastry onto your baking tray, simply smooth out the tops as this replicates the effect you would make with a piping bag so it doesn’t burn on top. See how to shape with tablespoons at minute 4:36 here.
Nutrition
Calories: 206kcal