INGREDIENTS
https://www.theflavorbender.com/chocolate-profiteroles-pastry-cream/
For profiteroles:
226 g water
115 g unsalted butter cubed and at room temp.
130 g AP flour sifted
226 g eggs weighed without the shell, about 4 large eggs
generous pinch of salt
1 tbsp white sugar optional
1/2 tsp vanilla extract optional
Creme Patissiere
3 cups milk
9 tbsp sugar
Pinch of salt
4 tbsp cornstarch
1.5 tbsp vanilla bean paste / extract / 1 vanilla bean pod
5 large egg yolks
1 large egg
4.5 tbsp unsalted butter softened
For chocolate sauce:
6 oz semi sweet chocolate
⅓ cup cream
4 tbsp unsalted butter softened
Generous pinch of salt
1 tbsp agave / corn syrup optional
2 tbsp bourbon optional
METHOD
Make profiteroles:
Preheat oven to 420°F.
Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is just starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it’s forming a dough, return the pan to the stove (medium heat).
Cook the dough for 2-5 minutes while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms oil droplets on the surface and when you stick a spoon in the dough, it stays upright.
Transfer the dough to a bowl, and let it cool down slightly for a few minutes. With a hand held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency – a dough with a glossy sheen with pipeable consistency.
Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands – this is an optional step).
Pipe 1 – 1 ½ inch round choux pastry mounds on to the baking sheet, with at least 1 inch space between each. (When piping choux pastry, keep the tip slightly embedded just under the surface of the piped choux pastry. This is to ensure the piped shape is as smooth as possible). Then gently flatten the pointy tip with a damp finger.
Transfer the piped choux pastry to the oven, and immediately lower the heat to 375°F. Bake in preheated oven for 30 – 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door at least until you have reached the 25 minute mark.
Remove from the oven, and prick each shell with a toothpick and let them cool down completely.
Creme Patisserie
If using vanilla bean pods, split the bean and scrape the vanilla seeds/caviar out of the beans.
Add the bean and caviar with the milk into a saucepan. Heat the milk over medium high heat and bring it to a boil.
While the milk is being heated, place the sugar, egg and yolks, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix. (If you are using vanilla bean paste or extract, add it to the egg mix too). Place the egg mix on top of a towel or napkin (to prevent it from slipping), and then set it aside until the milk comes to a boil.
As soon as the milk starts to bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes.
While whisking, let the custard come to a boil (the custard will release bubbles). Cook for a further 1-2 minutes after you see the first bubbles break the surface. Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.
Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.
Use as needed after the pastry cream has been chilled.
Make chocolate sauce:
Place all the ingredients, except for the butter and bourbon, in a saucepan or microwave-safe bowl.
Heat over medium low heat (or over a double boiler). Stir and melt the chocolate to get a smooth, shiny sauce. This can be done in the microwave as well.
While the sauce is warm, add the softened butter and bourbon and whisk to mix completely.
Use immediately. If it cools down too much, you can warm it up again in the microwave in 15 second intervals.
ASSEMBLY
Cut an ‘x’ on the bottom of the choux pastry (see photos in the post). Pipe in the pastry cream (with a bismarck tip), until the pastry cases are almost full.
Place the profiteroles on a plate and keep in the fridge (covered) until ready to serve. The cases are best filled as close to serving time as possible, to prevent them from getting too soggy.
Dip them in the chocolate sauce or pour the warm chocolate sauce over the profiteroles just before serving.