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.
- 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
- 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.
- In a separate bowl, whisk the cream cheese and the remaining 1/4 cup sugar until creamy. Continue to whisk and add the honey.
- Add the melted Nutella and the melted chocolate into the cream cheese mix, and continue beating until well incorporated.
- Now, fold the whipped cream mixture into the Nutella mixture with a spatula.
- Cover up the bowl and refrigerate for an hour.
- In the meantime, you can tackle the choux pastry. Preheat the oven to 400F.
- 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.
- The moment bubbles start forming, remove form heat and add all the flour at once, stirring quickly to make a very smooth paste.
- 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.
- 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.
- Crack one egg at a time, incorporating each of them well into the ball of dough before adding the next.
- 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.
- Line your baking sheet with parchment paper or you silpad.
- Form the choux pastry by either piping mounds with a piping bag, or simply drop it onto the sheet using two spoons.
- Leave an inch between each mound because these babies expand.
- 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.
- 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.
- Remove baked profiteroles from the tray and let cool.
- Once cooled, cut each profiterole in half using a sharp knife – but don’t cut all the way through.
- 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.
- Continue with all of your profiteroles, and eat the remaining Nutella mousse =)