Mini Profiteroles With Vanilla Bean Cream and Dark Chocolate Glaze

The Black Cat Kitchen
by The Black Cat Kitchen
30 shells
50 min

French desserts can seem so intimidating. And some of them certainly are! (Looking at you, macarons). I have been dabbling with some more French baking, and profiteroles is definitely one that you shouldn't fear. If you haven't had one before, think of cream puffs. If you love the warm, crunchy shell texture paired with a creamy vanilla bean ice cream and warm chocolate sauce..well this is the recipe for you to try! The traditional filling is with pastry cream, but you can really use whatever you enjoy. Whipped cream also works well.

The choux shells are not temperamental and they even last sealed air-tight in the freezer if you cannot eat them all in one go. The recipe is made even faster if you use a high-quality store-bought vanilla ice cream (I used Haagen Daas). For the dark chocolate on top, I melted a rich Ghiradelli chocolate bar. These time-savers made this recipe super doable on a weeknight. Once you have the choux pastry made you can make them into cream puffs, eclairs, croqembouche...the sky is the limit! I wish I was still eating them right now! icon

Mini Profiteroles With Vanilla Bean Cream and Dark Chocolate Glaze
Recipe details
  • 30  shells
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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Choux Pastry/Profiterole Shells
  • 1/2 C unsalted butter
  • 1/2 C whole milk
  • 1/2 C water
  • 2 tsp sugar
  • 1 C all-purpose flour (sifted and leveled)
  • 4 eggs
  • pinch of salt
  • egg wash: 1 egg beaten with 1 Tbsp milk
Choux Pastry/Profiterole Shells
Cut the 8 Tbsp butter and add to saucepan with water, milk, salt, sugar. Bring to simmer on medium heat, stirring constantly.
Reduce heat and add all the flour. Stir constantly until all comes together in a sort of thick, shiny, ball shape. Cook for just a bit longer to cook the flour, about a minute and remove from heat.
Once cooled a bit, you can transfer to a new bowl and ensure coolness before adding eggs.
Start beating with mixer on low and you will slowly add each egg, one at a time. You may only need 3 instead of 4. Mix 30 seconds between each egg addition so you can assess the batter. Batter should be shiny, smooth, and gently cascade off of the mixer's paddles when lifted.
Add to piping bag with small round-tip (Wilton 1A).
Prepare 2 baking sheets with parchment paper and lightly brush with water to keep more moisture in the oven while baking.
Preheat oven to 400
Pipe 1.5-2 inch rounds on the baking sheet about 2 inches apart.
Wet finger and tap down the point on each puff (flatten out). Brush gently with egg wash.
Bake for 20 minutes at 400 and do not open the oven! Reduce to 350 and bake for 8-10 minutes longer until lightly golden brown on top.
Once they come out of the oven you must poke a small hole in the top in order to let the puffs steam a bit.
Let cool and slice in half. Add your vanilla bean ice cream shortly after and your melted chocolate. You can save baked cream puffs in an air-tight container and freeze for up to a month. Let come to room temperature to eat and then pop in the oven for a bit to crisp up.
  • Don't open the oven while your choux is baking!!
  • Measure out your flour accurately by sifting if you can.
The Black Cat Kitchen
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