Next Level Profiteroles Recipe

Introduction

These next level profiteroles combine crisp craquelin-topped choux pastry with a rich vanilla cream filling and a glossy dark chocolate sauce. Finished with toasted flaked almonds, this elegant dessert is sure to impress at any dinner party or special occasion.

Ingredients

• 20g unsalted butter, softened
• 20g light brown soft sugar
• 20g plain flour
• 10g ground almonds
• 100ml semi-skimmed milk
• 50g butter, diced
• 70g plain flour
• 2 medium eggs, beaten
• 300ml double cream
• 40g icing sugar, sifted
• 1 tsp vanilla extract
• 100ml double cream
• 25g light brown soft sugar
• 25g golden syrup
• 75g dark chocolate, chopped
• 25g unsalted butter, diced
• 25g flaked almonds, toasted

Instructions

1. Step 1: Make the craquelin by combining the softened butter and light brown sugar in a bowl until smooth. Mix in the flour, ground almonds, and a pinch of salt to form a dough. Roll the dough between two sheets of baking parchment to about 2-3mm thickness, then transfer to a baking tray. Chill in the fridge or freezer for 30 minutes or until firm.
2. Step 2: For the choux pastry, place the milk, diced butter, and a pinch of salt in a small saucepan over medium heat. Bring to a boil, then add all the flour at once. Stir vigorously with a wooden spoon until the dough pulls away from the pan and forms a ball. Transfer to a heatproof bowl and cool for 5 minutes. Beat in the eggs gradually until the dough is glossy and just drops from the spoon.
3. Step 3: Preheat the oven to 200°C (180°C fan) or gas mark 6. Line a large baking tray with baking parchment. Spoon the choux pastry into a piping bag fitted with a large round nozzle. Pipe 12 evenly spaced mounds on the tray (four rows of three works well).
4. Step 4: Cut discs from the craquelin dough slightly larger than each piped mound using a biscuit cutter or knife. Place one disc on top of each mound. Bake for 25-30 minutes until the profiteroles are puffed, crisp, and golden.
5. Step 5: Remove from the oven and pierce the bottom of each profiterole with a knife tip; twist gently to create a small hole. Turn the profiteroles upside down on the tray, then switch off the oven and place them inside for 20 minutes to dry out and release steam. Transfer to a wire rack to cool completely.
6. Step 6: Prepare the filling by whisking together 300ml double cream, icing sugar, and vanilla extract until soft peaks hold. Spoon the cream into a piping bag fitted with a small round nozzle and chill until needed.
7. Step 7: For the sauce, heat 100ml double cream, light brown sugar, and golden syrup in a pan until simmering, stirring until sugar dissolves. Remove from heat, then stir in chopped dark chocolate and diced butter until melted and glossy. Add a large pinch of sea salt flakes and stir to combine.
8. Step 8: To assemble, pipe the cream filling into each profiterole through the holes in the base until full. Drizzle a little chocolate sauce over each filled profiterole and sprinkle with toasted flaked almonds. Serve piled on a plate for an impressive presentation.

Tips & Variations

• Ensure the choux dough is cool enough before adding eggs to prevent cooking the eggs prematurely and affecting the texture.
• Use a piping bag for neat, uniform profiterole shapes and consistent cream filling application.
• For extra flavor, add a splash of coffee or espresso to the chocolate sauce for a mocha twist.
• If you don’t have ground almonds for the craquelin, finely chopped nuts or just plain craquelin without nuts works well too.

Storage

Store assembled profiteroles in an airtight container in the refrigerator for up to 1 day. To keep them crisp longer, store the unfilled choux and craquelin separately and assemble just before serving. Reheat slightly in a warm oven (about 150°C) for a few minutes to refresh crispness if needed, but be careful not to melt the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make profiteroles ahead of time?

You can prepare the choux pastry and craquelin a day ahead and freeze them pre-baked. Make the filling and sauce fresh on the day of serving for best texture and flavor.

What can I use instead of double cream for the filling?

If double cream is not available, whipping cream with at least 35% fat content works well. For a lighter alternative, you can fold yogurt into whipped cream, but the filling will be less rich and stable.

Next Level Profiteroles Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

These next-level profiteroles feature a crisp craquelin topping over delicate choux pastry shells, filled with lightly sweetened vanilla cream and drizzled with a luscious salted chocolate sauce topped with toasted flaked almonds. This recipe elevates classic profiteroles with a crunchy, nutty craquelin and a rich but balanced sauce, perfect for an impressive dessert.

• Author: Zane
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 profiteroles 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Craquelin

• 20g unsalted butter, softened
• 20g light brown soft sugar
• 20g plain flour
• 10g ground almonds
• Pinch of salt

Choux Pastry

• 100ml semi-skimmed milk
• 50g unsalted butter, diced
• 70g plain flour
• 2 medium eggs, beaten
• Pinch of salt

Filling

• 300ml double cream
• 40g icing sugar, sifted
• 1 tsp vanilla extract

Chocolate Sauce

• 100ml double cream
• 25g light brown soft sugar
• 25g golden syrup
• 75g dark chocolate, chopped
• 25g unsalted butter, diced
• Large pinch of sea salt flakes

Topping

• 25g flaked almonds, toasted

Instructions

1. Prepare the craquelin dough: In a bowl, combine softened unsalted butter and light brown sugar until smooth. Mix in plain flour, ground almonds, and a pinch of salt to form a dough. Roll out the dough between two sheets of baking parchment to about 2-3mm thickness (the thickness of a £1 coin). Transfer to a baking tray and chill in the fridge or freezer for 30 minutes until firm.
2. Make the choux pastry dough: In a small saucepan, bring the semi-skimmed milk, diced butter, and a pinch of salt to a boil. Remove from heat and add all the flour at once. Beat vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball. Transfer to a heatproof bowl and cool for 5 minutes. Gradually beat in the beaten eggs, a little at a time, until the dough is glossy and just drops from the spoon.
3. Pipe and assemble profiteroles: Preheat the oven to 200°C (180°C fan/gas mark 6). Line a large baking tray with baking parchment. Spoon the choux pastry into a piping bag fitted with a large round nozzle. Pipe 12 mounds evenly spaced on the tray, arranged in four rows of three. Using a biscuit cutter or knife, stamp out discs from the chilled craquelin dough slightly larger than each pastry mound and place one disc on top of each mound.
4. Bake and dry the profiteroles: Bake for 25-30 minutes until the profiteroles are puffed up, crisp, and golden brown. Once baked, pierce the bottom of each with a knife tip, twisting to create a small hole. Return the profiteroles to the oven tray, upside down, and turn off the oven. Leave the profiteroles inside for 20 minutes to dry out and release steam, then transfer to a wire rack to cool completely.
5. Prepare the cream filling: Whisk the double cream with icing sugar and vanilla extract until the mixture just holds soft peaks. Transfer to a piping bag fitted with a small round nozzle and chill until ready to use.
6. Make the chocolate sauce: In a small saucepan, bring the double cream, light brown sugar, and golden syrup to a simmer, stirring until the sugar dissolves. Remove from heat and stir in the chopped dark chocolate and diced butter until melted and glossy. Add a large pinch of sea salt flakes and mix well.
7. Assemble the profiteroles: Pipe the cream filling into each profiterole through the holes at their base until they are full. Drizzle some warm chocolate sauce over each filled profiterole and scatter toasted flaked almonds on top. Arrange on a plate to serve.

Notes

• Ensure eggs are beaten gradually into the choux dough to achieve the perfect glossy consistency.
• Allow the profiteroles to dry out in the switched-off oven for crispiness and to prevent sogginess.
• The craquelin adds a pleasant crunchy texture and a nutty flavor from the ground almonds.
• Use a large round piping nozzle for uniform profiterole shapes and a smaller nozzle for neat cream filling.
• Serve profiteroles fresh for the best texture; chocolate sauce can be gently reheated if needed.

Keywords: Profiteroles, Choux Pastry, Craquelin, Chocolate Sauce, Cream Filling, French Dessert