One sunny afternoon, as I strolled through a vibrant local market, I stumbled upon a small stall overflowing with fresh, plump berries and decadent chocolate. The sight sparked a childhood memory of my grandmother’s kitchen, where she would whip up delicate profiteroles, filling them with cream and drenching them in luscious chocolate sauce. Inspired by the vivid flavors of the market, I decided to create my own version of these delightful treats, combining rich chocolate with a surprise berry filling that would make each bite a celebration.
Ingredients
For the Choux Pastry:
1 cup all-purpose flour
1/2 cup unsalted butter
1 cup water
4 large eggs
1/4 teaspoon salt
1 tablespoon sugar
For the Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mixed berries (raspberries, blueberries, strawberries)
For the Chocolate Sauce:
1 cup dark chocolate chips
1/2 cup heavy cream
Instructions
To create the choux pastry, preheat your oven to 425°F (220°C). In a medium saucepan over medium heat, combine the water, butter, salt, and sugar. Stir until the butter melts and the mixture comes to a gentle boil. Remove from heat and add the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.
Let the mixture cool for a few minutes, then add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Transfer the choux pastry to a piping bag fitted with a large round tip. On a baking sheet lined with parchment paper, pipe small mounds of dough, about 2 inches apart, to create even puff shapes.
Bake in the preheated oven for 20-25 minutes or until golden brown and puffed. Do not open the oven door while baking, as this can cause the profiteroles to deflate. Once baked, remove from the oven and let cool completely on a wire rack.
While the profiteroles cool, prepare the filling. In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Gently fold in the mixed berries, creating a delightful blend of flavors.
To assemble the profiteroles, use a small knife to cut a hole in the bottom of each puff. Fill each with the berry cream mixture using a piping bag or a small spoon. Set aside while you make the chocolate sauce.
For the chocolate sauce, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the dark chocolate chips, stirring until melted and smooth. Allow to cool slightly before using.
To serve, drizzle the chocolate sauce generously over the filled profiteroles. Arrange them on a beautiful serving platter, garnished with a few whole berries for an extra pop of color and flavor. Enjoy these delectable treats with a cup of coffee or tea, sharing the sweetness of the moment with friends and family.
These delightful chocolate-drizzled profiteroles not only bring back fond memories of my grandmother’s kitchen but also create new ones with every bite. Each pastry is a little cloud of joy, making them the perfect dessert for any occasion!