Profiterol

Profiteroles (or filled cream puffs) are a classic dessert, beloved and known throughout Italy, although their origin is in France. They consist of small choux pastry balls filled with cream and covered with chocolate. Here is the recipe with an Italian twist on the filling:

Ingredients

For the choux pastry:

• 125 ml of water
• 50 g of butter
• A pinch of salt
• 1 teaspoon of sugar
• 75 g of flour
• 2 large eggs

For the pastry cream:

• 500 ml of milk
• 1 vanilla pod
• 4 egg yolks
• 100 g of sugar
• 40 g of flour

For the topping:

• 200 g of dark chocolate
• 200 ml of cooking cream

Preparation

For the choux pastry:

1. In a saucepan, bring the water to a boil with the butter, sugar, and salt.
2. Remove from the heat and pour all the flour in at once, stirring vigorously.
3. Place the saucepan back on the heat and, while continuing to stir, cook until the dough detaches from the sides of the saucepan.
4. Transfer the dough to a bowl and let it cool slightly.
5. Incorporate the eggs one at a time, working the dough until it becomes smooth and even.
6. Put the dough into a piping bag and pipe small balls onto a baking tray lined with parchment paper.
7. Bake in a pre-heated oven at 200 °C for about 20-25 minutes until golden brown. Do not open the oven during cooking to prevent them from deflating.

For the pastry cream:

1. Heat the milk with the slit vanilla pod to release the seeds, then bring almost to a boil.
2. In a bowl, whisk the egg yolks with the sugar until light and frothy, then add the sifted flour.
3. Slowly pour the hot milk into the egg and sugar mixture, stirring continuously.
4. Put everything back on the heat and cook over medium-low heat, stirring until it thickens.
5. Remove from the heat, transfer the cream to a bowl, and cover it with cling film in contact with the cream. Let cool completely.

To assemble the profiteroles:

1. Fill the now-cooled choux puffs with pastry cream, making a small hole and using a piping bag.
2. Melt the chocolate in a double boiler with the cream until a smooth ganache is obtained.
3. Pour the ganache over the filled puffs, covering them completely.

Allow the chocolate to set before serving.

Curiosity

Profiteroles are sometimes assembled in the shape of a pyramid and copiously bathed with chocolate ganache, creating a visually very appealing and tempting effect. In Italy, they are a must at wedding buffets and parties.