Growing up, my grandmother would whip up a batch of profiteroles for special occasions, filling the house with a warm, buttery aroma that lingered long after the last bite. These delightful cream puffs were always a hit at family gatherings, and I remember sneaking into the kitchen to steal one before they were even filled. Today, I’ve given her classic recipe a modern twist by incorporating a luscious chocolate hazelnut cream filling and a rich chocolate drizzle. These whimsical profiteroles are perfect for any celebration or simply to brighten up a rainy day.
Ingredients
For the Choux Pastry:
- 1 cup (240ml) water
- 1/2 cup (115g) unsalted butter
- 1 cup (125g) all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 4 large eggs
For the Chocolate Hazelnut Cream Filling:
- 1 cup (240ml) heavy whipping cream
- 1/2 cup (120g) chocolate hazelnut spread
- 1 teaspoon vanilla extract
For the Chocolate Drizzle:
- 1/2 cup (90g) semi-sweet chocolate chips
- 1 tablespoon coconut oil or butter
Instructions
To prepare the choux pastry, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, salt, and sugar. Bring to a boil over medium heat, stirring occasionally until the butter is fully melted. Once boiling, remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Allow the dough to cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. You may not need to use all of the eggs; the dough should be thick but pipeable.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each mound to allow for expansion.
Bake in the preheated oven for about 20-25 minutes, or until the profiteroles are puffed and golden brown. Avoid opening the oven door during baking, as this can cause them to deflate. Once done, remove from the oven and let them cool completely on a wire rack.
While the profiteroles are cooling, prepare the chocolate hazelnut cream filling. In a large mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the chocolate hazelnut spread and vanilla extract until fully combined and smooth.
Once the profiteroles are cool, use a sharp knife to make a small slit in the side of each puff. Fill a piping bag with the chocolate hazelnut cream and carefully pipe it into the profiteroles until they are plump.
For the chocolate drizzle, melt the semi-sweet chocolate chips and coconut oil (or butter) together in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
Drizzle the melted chocolate over the filled profiteroles to create a beautiful finish. Allow the chocolate to set slightly before serving.
These whimsical chocolate hazelnut profiteroles bring a touch of nostalgia while delighting the taste buds with their creamy filling and decadent drizzle. Perfect for sharing with loved ones, each bite is a reminder of the cherished moments spent in the kitchen with family, creating sweet memories that last a lifetime. Enjoy!