Vanilla Profiteroles in Chocolate Cream Recipe

Introduction

Indulge in these delightful Vanilla Profiteroles in Chocolate Cream, a classic French dessert that combines light choux pastry filled with smooth vanilla cream and topped with rich chocolate cream. Perfect for special occasions or an elegant treat at home.

Ingredients

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

Instructions

1. Step 1: Prepare the chocolate cream by mixing 60 g corn starch with about one-third of the 600 g milk in a small bowl until dissolved. Set aside.
2. Step 2: In a medium pot, combine the remaining milk, 300 g sugar, a pinch of salt, and cocoa powder. Bring to a boil while stirring continuously.
3. Step 3: Add the cornstarch mixture to the boiling milk, whisk briskly to avoid lumps, and cook until thickened to a smooth, thick cream.
4. Step 4: Remove from heat, stir in honey and 100 g butter until fully combined. Blend if needed to remove lumps. Cover with plastic wrap touching the surface and refrigerate until cool.
5. Step 5: For the vanilla cream filling, whisk 6 egg yolks with half of 200 g sugar until fluffy. Add 2 tbsp milk and 100 g corn starch, whisking to combine.
6. Step 6: Heat the remaining milk with the rest of the sugar in a non-stick pot to boiling. Gradually whisk some hot milk into the egg mixture to temper it, then add it all back to the pot.
7. Step 7: Cook over low heat, whisking continuously until the cream thickens. Remove from heat and stir in butter, honey, and vanilla. Cover with plastic wrap touching the surface and refrigerate until cold.
8. Step 8: Whip the 240 ml cream with 1 tbsp sugar until soft peaks form. Fold into the chilled vanilla cream to create a light filling.
9. Step 9: Preheat the oven to 200°C (390°F). In a pot, heat water, 1 tbsp sugar, and 115 g butter until boiling. Remove from heat and add the sifted flour and salt all at once.
10. Step 10: Stir vigorously until the dough pulls away from the pot sides and forms a smooth ball. Return to heat and cook for 1-3 minutes to dry the dough out slightly.
11. Step 11: Transfer dough to a bowl and cool slightly. Beat in eggs one at a time with a hand mixer until shiny and pipeable but elastic.
12. Step 12: Pipe rounded balls onto a baking sheet. Flatten peaks gently with a damp finger.
13. Step 13: Bake for 20-25 minutes until puffed and golden. During the last 5 minutes, prick each shell with a skewer to dry out the inside. Cool completely in a draft-free area.
14. Step 14: Cut a small hole in each profiterole and pipe in vanilla cream filling. Place in a bowl and layer with chocolate cream, finishing with a top layer of chocolate cream. Optionally, garnish with whipped cream.

Tips & Variations

• To avoid lumps in creams, whisk continuously and strain if necessary before chilling.
• Use fresh eggs at room temperature for smoother choux dough.
• For extra flavor, add a splash of rum or coffee extract to the chocolate cream.
• If you prefer, use vanilla extract instead of vanilla powder equally.
• Choux pastry can be piped in various shapes like eclairs or cream puffs for variety.

Storage

Store assembled profiteroles refrigerated in an airtight container for up to 2 days to keep the pastry crisp and the creams fresh. Reheat baked choux shells briefly in a low oven before filling if needed. Do not freeze once filled as the creams may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the creams in advance?

Yes, both the chocolate and vanilla creams can be made a day ahead and refrigerated. Make sure to cover them with plastic wrap touching the surface to prevent a skin from forming.

How do I know when the choux pastry dough is the right consistency?

The dough should be glossy, elastic, and hold its shape when piped. It pulls away from the pot sides easily and should not be too runny or too stiff. Adding eggs one at a time while mixing helps achieve the perfect texture.