Profiteroles with Chocolate Drizzle

Profiteroles with Chocolate Drizzles Recipe Introduction Welcome to our gourmet journey exploring the delightful world of French patisserie with Profiteroles drizzled in luscious chocolate. These airy, delicate cream puffs are a sublime treat, perfect for impressing guests or indulging in a luxurious dessert. Join us as we guide you through the art of crafting these exquisite profiteroles, ensuring a delightful culinary experience every step of the way. Kitchen Equipment Required Medium saucepan Whisk Wooden spoon Baking tray Parchment paper Piping bag with a round tip Mixing bowls Measuring cups and spoons Cooking Time Total estimated time: 1 hour 30 minutes Recipe: Profiteroles with Chocolate Drizzles Ingredients For the Pastry (Choux Pastry) 125ml (1/2 cup) water 60g (1/4 cup) unsalted butter, diced 2g (1/4 tsp) salt 75g (1/2 cup) all-purpose flour 2 large eggs For the Filling 250ml (1 cup) heavy cream 15g (1 tbsp) powdered sugar 2ml (1/2 tsp) vanilla extract For the Chocolate Drizzle 100g (3.5 oz) dark chocolate, finely chopped 30ml (2 tbsp) heavy cream Instructions Step 1: Preheat the Oven Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper to prevent the pastry from sticking. Step 2: Make the Choux Pastry In a medium saucepan, combine the water, butter, and salt. Heat over medium until the butter melts. Bring the mixture to a boil, then remove from the heat immediately. Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to heat for 1-2 minutes, constantly stirring to dry out the mixture slightly. Transfer the dough to a mixing bowl. Let it cool for about 5 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. Step 3: Pipe and Bake Fit a piping bag with a round tip and fill it with the choux pastry. Pipe small mounds (about 1-inch in diameter) onto the prepared baking tray, spacing them about 2 inches apart. Bake in the preheated oven for 20-25 minutes until the profiteroles are puffed and golden brown. Remove and let them cool on a wire rack. Step 4: Prepare the Filling In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Transfer the whipped cream to a clean piping bag fitted with a small round tip. Step 5: Fill the Pastry Once the profiteroles are cooled, use a small sharp knife to make a hole in the bottom of each or slice them in half. Pipe in the whipped cream filling. Step 6: Make the Chocolate Drizzle Place the chopped dark chocolate in a heatproof bowl. Heat the cream in a small saucepan until it simmers, then pour over the chocolate. Let it sit for a minute, then stir until smooth and glossy. Step 7: Drizzle and Serve Drizzle the chocolate over the filled profiteroles using a spoon or a piping bag. Serve immediately for the best texture, or refrigerate for up to 2 hours. Conclusion Congratulations on mastering the delightful art of making Profiteroles with Chocolate Drizzles! This elegant French dessert, with its crisp choux pastry, creamy filling, and rich chocolate finish, is sure to dazzle. Whether enjoyed as a crowning finale to a dinner party or cherished with a cup of afternoon tea, these delicate treats promise an unforgettable taste experience. Indulge, share, and cherish the joy of homemade patisserie!

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