Indulge in the delightful world of profiteroles with rich chocolate ganache. These light and airy choux pastry puffs are filled with whipped cream and generously coated in a luscious chocolate glaze. A perfect dessert for any occasion!
Ingredients: 1 cup water. 1/2 cup unsalted butter. 1 cup all-purpose flour. 4 large eggs. 1/4 teaspoon salt. 1 cup heavy cream. 8 ounces semisweet chocolate, chopped. 1/2 cup heavy cream for ganache. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract.
Instructions: Preheat your oven to 425F 220C. In a saucepan, bring the water and butter to a boil over medium heat. Add the salt. Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove the pan from the heat and let it cool slightly, about 5 minutes. Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, forming small mounds. You should have about 12 profiteroles. Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350F 175C and bake for an additional 20-25 minutes, or until the profiteroles are golden brown and puffed. Remove from the oven and let them cool completely on a wire rack. In a saucepan, heat 1 cup of heavy cream until it begins to simmer. Remove from heat and add the chopped semisweet chocolate. Let it sit for a minute, then stir until smooth and glossy. Allow the chocolate ganache to cool slightly. Cut each profiterole in half horizontally, and fill the bottom half with a dollop of whipped cream. Place the top half of the profiterole back on and drizzle with the chocolate ganache. Dust with powdered sugar and drizzle with vanilla extract for extra flavor. Serve and enjoy your homemade profiteroles with chocolate ganache!
Prep Time: 30 minutes
Cook Time: 40 minutes
hannah
