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White Chocolate Profiteroles

17/11/2023

White chocolate profiteroles are a luscious and delicate twist on the classic dessert. Here’s how to make them:

Ingredients

  • For the choux pastry:
    • 125 ml of water
    • 50 g of butter
    • A pinch of salt
    • 75 g of flour
    • 2 large eggs
  • For the cream:
    • 250 ml of milk
    • 1 vanilla pod (or one teaspoon of vanilla extract)
    • 3 egg yolks
    • 50 g of sugar
    • 25 g of flour
  • For the white chocolate coating:
    • 200 g of good quality white chocolate
    • 100 ml of cream (whipping cream)
    • Decorations to taste (chopped hazelnuts, sprinkles, etc.)

Preparation

  1. Start with the choux pastry: in a small pot, bring the water to a boil with the butter and salt.
  2. Remove the pot from the heat and add all the flour at once, mixing vigorously with a wooden spoon until you get a smooth dough.
  3. Put the pot back on the heat and work the dough until it doesn’t stick to the pot walls.
  4. Transfer the dough to a bowl and let it cool down.
  5. Add the eggs, one at a time, fully incorporating each before adding the next.
  6. Prepare a baking tray lined with parchment paper and using a piping bag, form small balls of dough spaced apart.
  7. Bake in a preheated oven at 200 °C (392 °F) for about 20-25 minutes, until puffed up and golden. Allow to cool completely.
  8. For the cream: heat the milk with the vanilla until it is about to boil.
  9. In a bowl, whisk the yolks with the sugar, then add the sifted flour and mix.
  10. Gradually pour in the hot milk, mixing, and put everything back on the fire, letting the cream thicken on low heat. Let it cool.
  11. For the topping: chop the white chocolate and put it in a bowl.
  12. Warm up the cream and pour it over the chocolate, wait a minute and stir until you get a smooth ganache.
  13. Fill the cooled choux pastries with the custard using a piping bag.
  14. Dip the top of each choux pastry in the white chocolate ganache or pour it over with a spoon.
  15. Decorate to taste with chopped hazelnuts or other decorations.
  16. Let rest in the refrigerator before serving to set the topping.

Fun Fact

Profiteroles, originally from French cuisine, have also been adopted in Italy with various interpretations. This white chocolate version is ideal for those who prefer more delicate flavors compared to the classic dark chocolate version.