- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Cream-filled profiteroles are a French delight worth making for their crispy texture and creamy filling.”
What you need to know
- A massa é feita com farinha de trigo e ovos, formando uma textura crocante quando assada
- O creme é preparado com gemas e amido de milho, resultando em um recheio suave e levemente doce
- A cobertura de chocolate derretido completa o sabor
Ingredients
Main
- Dough: 1 cup of water, 1/2 cup of butter, 1 cup of wheat flour, 4 eggs, 1 pinch of salt.
- Filling: 1 cup of milk, 1/2 cup of sugar, 3 egg yolks, 2 tablespoons of cornstarch, 1 teaspoon of vanilla essence.
- Topping: Melted chocolate for dipping.
Instructions
Principal
- Preheat the oven to 200°C.
- In a pot, boil the water, butter, and salt.
- Add the all-purpose flour all at once and mix until a homogeneous batter forms.
- Remove from heat and let cool for 5 minutes.
- Incorporate the eggs, one by one, mixing well after each addition.
- Place the dough in a piping bag and make small balls on a greased baking sheet.
- Bake for 25 minutes or until golden and firm.
- Meanwhile, prepare the cream: in a saucepan, cook the milk with the sugar.
- In another bowl, beat the yolks and starch, and add to the hot milk mixture, stirring constantly until thickened.
- Remove from heat, add the vanilla, and let cool.
- Fill the profiteroles with the cream using a piping bag.
- Bathe the profiteroles in melted chocolate and serve.
Chef's tips
- Para facilitar a formação das bolinhas, use um saco de confeitar com um punho pequeno
- Deixe o creme esfriar antes de rechear para evitar que ele descole
- Para um banho de chocolate mais uniforme, aqueça-o em banho-maria
Variations
- Adicione uma camada de chantilly fresco antes do banho de chocolate
- Use creme de cacau no lugar do creme branco
- Adicione um pouco de noz moscada na massa para um sabor mais complexo
Substitutions
- O amido de milho pode ser substituído por farinha de arroz
- O chocolate derretido pode ser substituído por calda de chocolate
- O leite pode ser substituído por leite condensado
How to store
Profiteroles should be consumed on the same day after preparation, as the crust can lose its crunchy texture. Store covered with paper towels to prevent the chocolate from sticking.
Can it be frozen?
It is not recommended to freeze profiteroles, as the texture may change. If freezing, it can be the ready-to-bake dough, but remember to thaw it at room temperature before baking.
What to serve with
Serve the profiteroles as a dessert with hot tea or coffee. They can also be accompanied by vanilla ice cream to refresh the palate.
Frequently asked questions
Can I use powdered sugar instead of granulated sugar in the cream?
Yes, powdered sugar would dissolve better and give a milder flavor to the cream.
Can I make the cream with cow's milk or coconut milk?
Yes, you can use coconut milk to give an exotic flavor to the cream, but make sure it is well thickened.
How do I prepare the dough without a piping bag?
You can use a small glass to make balls with the dough and then bake.
Can profiteroles be made with other types of filling?
Yes, you can experiment with other creams like coffee cream, almond milk cream, or even a fruit filling.
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