Tag Archives: choux pastry

nutella delight profiteroles

21 Sep

These profiteroles were my very first venture into making choux pastry – and it was frighteningly easy. If I had known this before, I would have attempted these much sooner. Now, I’ll be planning on making eclairs! These profiteroles are filled with fluffy, creamy nutella chocolate mousse, and are sinful to eat – especially during a hot day accompanied with some fresh fruit or, if you’re feeling dangerous, with ice cream.

one bite of this, and you'll forget all your worries.

one bite of this, and you'll forget all your worries.

Recipe

Ingredients:

  • 1 brick of cream cheese (250g), softened at room temperature
  • 1 cup whipping cream (liquid, not whipped yet)
  • 3 tbsp honey
  • 1/2 cup sugar
  • 1/2 cup Nutella, melted in the microwave
  • 1/4 cup semi-sweet chocolate, melted in the microwave
  • 1/2 cup water
  • 1/2 milk
  • 4 ounces (125g) unsalted butter, room temperature, cut into small cubes
  • 1/2 cup flour
  • 1/4 tsp salt
  • 4 large eggs
  • 1 extra egg for eggwash

How-to:

  1. In a bowl or stand mixer, whisk whipping cream and 1/4 cup of the sugar until it forms into nice dense whipped cream, about 3 to 4 minutes.
  2. In a separate bowl, whisk the cream cheese and the remaining 1/4 cup sugar until creamy. Continue to whisk and add the honey.
  3. Add the melted Nutella and the melted chocolate into the cream cheese mix, and continue beating until well incorporated.
  4. Now, fold the whipped cream mixture into the Nutella mixture with a spatula.
  5. Cover up the bowl and refrigerate for an hour.
  6. In the meantime, you can tackle the choux pastry. Preheat the oven to 400F.
  7. Bring the water, milk, butter and salt to a slow boil in a pan, making sure to stir constantly so that the butter dissolves before the mix comes to a boil.
  8. The moment bubbles start forming, remove form heat and add all the flour at once, stirring quickly to make a very smooth paste.
  9. Place the pan back on the stove and, over low heat, stir the mix constantly until the dough forms into a ball and pulls away from the pan. This should only take about a minute.
  10. Transfer the ball into a bowl and let cool for at least 5 minutes. You’ll be adding the eggs, one at a time, and don’t want them to cook.
  11. Crack one egg at a time, incorporating each of them well into the ball of dough before adding the next.
  12. The final paste should easily be dropped onto the baking sheet, if it is too runny, add a little bit of flour until you get it right.
  13. Line your baking sheet with parchment paper or you silpad.
  14. Form the choux pastry by either piping mounds with a piping bag, or simply drop it onto the sheet using two spoons.
  15. Leave an inch between each mound because these babies expand.
  16. Make the egg wash by beating the egg with a pinch of salt. Brush egg wash on the choux pastry, making sure not to drip onto the tray or else it’ll burn.
  17. Bake the choux pastry in the oven at 400F for 6 to 7 minutes. Then reduce the temperature to 325F and bake for another 3 to 4 minutes, until golden brown.
  18. Remove baked profiteroles from the tray and let cool.
  19. Once cooled, cut each profiterole in half using a sharp knife – but don’t cut all the way through.
  20. Spoon the Nutella mousse into a piping bag, and pipe into the opening of each pastry, not filling it too much because you still want the top to be able to close somewhat.
  21. Continue with all of your profiteroles, and eat the remaining Nutella mousse =)

xo dessertchick

Follow

Get every new post delivered to your Inbox.