As the sun dipped below the horizon, casting golden hues across the countryside, the air was filled with the enchanting scent of freshly baked pastries. I remember my grandmother bustling about the kitchen, her apron dusted with flour, as she prepared her famous profiteroles for our family gathering. The laughter of my cousins mingled with the warm aromas, and the promise of sweet indulgence loomed large in the air. Profiteroles, those delicate cream-filled puffs, have always held a special place in my heart. Today, I bring you a recipe that captures the essence of those cherished memories, with a modern twist of rich chocolate ganache.

Ingredients

For the Choux Pastry:

  • 1 cup (240 ml) water
  • 1/2 cup (115 g) unsalted butter, cut into pieces
  • 1 cup (125 g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon granulated sugar
  • 4 large eggs

For the Vanilla Pastry Cream:

  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (30 g) unsalted butter

For the Chocolate Ganache:

  • 1 cup (240 ml) heavy cream
  • 8 ounces (225 g) semi-sweet chocolate, chopped
  • 1 tablespoon unsalted butter

Instructions

To create the choux pastry, bring the water and butter to a gentle boil in a medium saucepan. Once the butter has melted, remove the pan from heat and stir in the flour, salt, and sugar until the mixture forms a smooth ball. Return the pan to low heat, cooking the dough for about 2 minutes, stirring constantly to dry it out slightly.

Transfer the dough to a mixing bowl and let it cool for a few minutes. Add the eggs, one at a time, mixing well after each addition until the dough is smooth and glossy. The consistency should be thick but pipeable. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Using a piping bag fitted with a large round tip, pipe small mounds of dough onto the prepared baking sheet, leaving space between each. Bake for 20-25 minutes, or until they are puffed and golden brown. Turn off the oven, crack the door open, and let the profiteroles cool inside for 10 minutes before transferring them to a wire rack to cool completely.

While the pastries are cooling, prepare the vanilla pastry cream. In a saucepan, heat the milk and half of the sugar over medium heat until just simmering. In a separate bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth. Once the milk is hot, gradually whisk it into the egg mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and bubbles. Remove from heat, then stir in the vanilla extract and butter. Pour the cream into a bowl, cover with plastic wrap, and chill in the refrigerator until set.

For the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped chocolate and butter, stirring until smooth and glossy. Let it cool slightly before using.

Once the profiteroles are completely cool, use a small knife to make a hole in the bottom of each puff. Fill a piping bag with the chilled vanilla pastry cream and gently pipe it into each profiterole until they are filled to the brim.

To finish, drizzle the chocolate ganache over the filled profiteroles or dip the tops into the ganache for a more decadent touch. Arrange them on a beautiful serving platter, and watch as your family gathers around, just as we did in those joyful days gone by.

These heavenly vanilla profiteroles are not just a treat; they are a celebration of family, tradition, and the simple joys of life. Enjoy every bite, and let each one transport you back to the heart of the countryside.