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Next Level Profiteroles Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/next-level-profiteroles-recipe/