In the quaint little town where I grew up, the air was thick with the scent of freshly baked pastries on Sunday mornings. My grandmother would wake up before dawn, her kitchen aglow with warm light, as she prepared her signature dessert: profiteroles. The delicate choux pastry would puff up perfectly, filled with rich vanilla cream, and then drizzled with dark chocolate that glistened like the evening stars. It was a recipe that brought our family together, a sweet promise that every bite would taste like love. Today, I’m excited to share my take on her classic recipe, with a touch of gourmet flair.
Ingredients
For the Choux Pastry
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 4 large eggs
For the Vanilla Bean Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 vanilla bean (split and scraped)
For the Dark Chocolate Drizzle
- 4 ounces dark chocolate (70% cocoa or higher)
- 1/2 cup heavy cream
Instructions
To make the choux pastry, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium saucepan, combine the water, butter, and salt, and bring to a boil over medium heat. Once boiling, remove from heat and add the flour all at once, stirring vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. Let it cool for about 5 minutes.
In a mixing bowl, beat the eggs one at a time into the cooled dough. The mixture should be glossy and thick but still droppable. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe small mounds (about the size of a golf ball) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes, or until golden brown and puffed. Do not open the oven door while they bake, as this can cause them to deflate. Once they are done, turn off the oven and leave them inside for an additional 10 minutes to dry out. Remove them from the oven and let cool completely.
For the vanilla bean pastry cream, in a saucepan, combine the milk, sugar, vanilla bean seeds, and the pod itself. Heat the mixture over medium heat until just simmering. In a separate bowl, whisk together the cornstarch, salt, and egg yolks until smooth. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat until it thickens and bubbles, about 2–3 minutes. Remove from heat and stir in the butter. Let cool, then refrigerate until set.
Once the pastry cream is chilled, fill a piping bag with the cream and carefully poke a hole in the bottom of each profiterole. Pipe the cream inside until they are plump and filled.
For the dark chocolate drizzle, chop the chocolate and place it in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a minute before stirring until smooth and glossy.
To serve, arrange the filled profiteroles on a serving platter and drizzle the dark chocolate sauce generously over them. Each bite is a delightful combination of airy pastry, luscious cream, and rich chocolate—a celebration of both tradition and a touch of modern elegance.
As I watch my family gather around the table, laughter filling the air, I can’t help but feel a sense of nostalgia and warmth. These profiteroles are not just a dessert; they are a reminder of cherished moments spent together, a sweet legacy that continues to unfold with every delicious bite.