PROFITEROLES
Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!
Provided by CELTICKIM
Categories World Cuisine Recipes European French
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
- Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
- Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
- To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.
Nutrition Facts : Calories 763.2 calories, Carbohydrate 47.6 g, Cholesterol 273.4 mg, Fat 61.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 36.6 g, Sodium 284.3 mg, Sugar 26.5 g
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Kenzo Hunsy
[email protected]Overall, these profiteroles were a success. They were easy to make and they tasted great.
Moriyom Moni
[email protected]These profiteroles were delicious, but they were a bit more work than I expected.
you & me
[email protected]I've made these profiteroles several times and they are always a hit. They are a great dessert for any occasion.
Ahmad ali Bhatu
[email protected]These profiteroles were a bit too sweet for my taste, but they were still enjoyable.
Chizzy Blender
[email protected]I'm not a huge fan of profiteroles, but these were actually really good. The choux pastry was light and airy, and the filling was rich and creamy.
Iftikhar Rehan
[email protected]These profiteroles are a bit time-consuming to make, but they are worth the effort. They are so delicious and impressive.
Miriam Velasco
[email protected]I followed the recipe exactly and the profiteroles turned out perfectly. They were delicious!
Walton Primo
[email protected]The profiteroles were a bit dry, but the chocolate sauce helped to make up for it.
Md Ferbous Monbol
[email protected]These profiteroles were easy to make and they turned out great! I will definitely be making them again.
Monika S
[email protected]I made these profiteroles for my family and they all loved them. They are a great dessert for any occasion.
Chantasia Powell
[email protected]The profiteroles were delicious, but the chocolate sauce was a little too sweet for my taste.
Sajid Khan golld
[email protected]These profiteroles were a bit more work than I expected, but they were worth it. They were so impressive and my guests loved them.
tasmiya samiya
[email protected]I've never made profiteroles before, but this recipe was easy to follow and the results were amazing! The profiteroles were perfect and the chocolate sauce was delicious.
Orestis Kontra
[email protected]These profiteroles were a huge hit at my party! They were so light and airy, and the filling was rich and creamy. I will definitely be making these again.