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Classic French Profiteroles with Pastry Cream

When it comes to classic French desserts, few can rival the elegance and charm of profiteroles. These delightful little choux pastry puffs, filled with sumptuous pastry cream and often drizzled with chocolate sauce, are a staple of French patisserie and a favourite among dessert lovers worldwide. Easy to make, yet impressively sophisticated, profiteroles are perfect for any occasion, whether a lavish dinner party or a casual family gathering.

The Origins of Profiteroles

Profiteroles, known in France as "choux à la crème," have a rich history tracing back to the 16th century. The name "profiterole" is believed to derive from the French word "profit," which alludes to the little rewards of pleasure that come from indulging in these sweet treats. Traditionally filled with whipped cream or custard, the modern iteration typically features a luscious pastry cream that provides a velvety texture and rich flavour.

Ingredients

To make classic profiteroles, you will need:

For the Choux Pastry:

• 125g plain flour, sifted
• 100g butter, cubed
• 250ml water
• 3 large eggs
• A pinch of salt

For the Pastry Cream:

• 500ml whole milk
• 100g caster sugar
• 4 large egg yolks
• 40g cornflour
• 1 tsp vanilla extract
• 30g unsalted butter

For the Chocolate Sauce (optional):

• 100g dark chocolate, chopped
• 50ml double cream

Instructions

Step 1: Making the Choux Pastry

1. Prepare the Oven: Preheat your oven to 200°C (180°C fan) or 400°F.

2. Cook the Mixture: In a medium saucepan, combine the water, butter, and a pinch of salt. Heat gently until the butter has melted and the mixture begins to boil.

3. Incorporate the Flour: Remove the saucepan from the heat and immediately add the sifted flour. Stir vigorously with a wooden spoon until the mixture forms a cohesive ball and pulls away from the sides of the pan.

4. Cool the Dough: Allow the dough to cool for about 5 minutes before adding the eggs.

5. Add the Eggs: Beat the eggs in a separate bowl, then gradually incorporate them into the dough, one at a time, mixing well after each addition. The final consistency should be smooth and glossy, able to hold its shape when piped.

6. Pipe the Puffs: Fit a piping bag with a round nozzle and fill it with the choux pastry. Pipe small mounds (about the size of a walnut) onto a baking tray lined with parchment paper, leaving space between each puff.

7. Bake the Pastry: Bake the profiteroles in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up. Do not open the oven door during baking, as this can cause them to collapse. Once baked, leave the oven door ajar for a few minutes to allow them to dry out before transferring to a wire rack to cool completely.

Step 2: Making the Pastry Cream

1. Heat the Milk: In a saucepan, heat the milk and half of the sugar over medium heat until it begins to simmer.

2. Mix the Egg Yolks: In a bowl, whisk together the egg yolks, remaining sugar, and cornflour until well combined.

3. Combine the Mixtures: Once the milk is simmering, gradually pour it over the egg yolk mixture, whisking continuously to temper the eggs.

4. Thicken the Cream: Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens and begins to bubble. Remove from the heat, stir in the vanilla extract and butter, and let it cool before transferring it to a piping bag.

Step 3: Assembling the Profiteroles

1. Fill with Pastry Cream: Once the profiteroles are cool, use a small knife to make a hole in the base of each puff. Use the piping bag filled with pastry cream to fill each profiterole generously.

2. Prepare the Chocolate Sauce: For the optional chocolate sauce, melt the chocolate and double cream in a heatproof bowl over simmering water, stirring until smooth.

3. Serve: Drizzle the chocolate sauce over the filled profiteroles, or serve it on the side for dipping. Arrange on a serving platter and enjoy your delightful French creation!

Conclusion

Classic French profiteroles with pastry cream are a wonderful addition to any dessert table. Their airy texture, combined with the creamy filling and rich chocolate sauce, makes them a favourite for many. With just a few ingredients and steps, you can replicate this timeless dessert at home, impressing friends and family with your baking prowess. So don your apron and indulge in the art of French patisserie – your taste buds will thank you!

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