Vanilla Profiteroles in Chocolate Cream Recipe

Introduction

Indulge in these delightful Vanilla Profiteroles filled with smooth vanilla cream and topped with rich chocolate cream. This classic French dessert combines airy choux pastry with luscious fillings for an unforgettable treat perfect for any occasion.

Ingredients

• 60 g Corn starch (2.11 oz)
• 600 g Milk (20.30 fl.oz)
• 300 g Granulated sugar (10.60 oz)
• 100 g Cocoa powder (3.50 oz), sifted
• 1 tbsp Honey
• 1 tsp Vanilla powder or 2 tsp vanilla extract
• 100 g Butter (3.50 oz), cut into cubes
• 1 pinch Salt
• 6 Egg yolks
• 200 g Granulated sugar (7 oz)
• 1 liter Milk (33.80 fl.oz)
• 100 g Corn starch (3.50 oz)
• 100 g Butter (3.50 oz)
• 1 tsp Vanilla powder or 2 tsp vanilla extract
• 1 tbsp Honey
• 240 ml Whipped cream (1 cup)
• 1 tbsp Sugar
• 236 ml Water (8 fl.oz)
• 115 g Unsalted butter (4 oz), cubed and at room temperature
• 1 tbsp Sugar
• ½ tsp Salt
• 135 g All-purpose flour (4.7 oz), sifted
• 4-5 Medium eggs

Instructions

1. Step 1: Make the chocolate cream: In a small bowl, combine 60 g cornstarch with about one-third of the milk until dissolved; set aside.
2. Step 2: Pour the remaining milk into a medium pot. Add 300 g sugar, salt, and sifted cocoa powder. Bring to a boil, stirring continuously.
3. Step 3: Whisk in the cornstarch mixture briskly to avoid lumps. Cook until thick and smooth.
4. Step 4: Remove from heat. Stir in the honey and butter until fully combined.
5. Step 5: If lumps remain, blend the cream until smooth. Transfer to a container and cover directly with plastic wrap. Cool to room temperature, then refrigerate until cold. Stir before use.
6. Step 6: Prepare the vanilla cream filling: Whisk egg yolks with half of the 200 g sugar until fluffy. Add 2 tablespoons milk and cornstarch, whisking again.
7. Step 7: Heat the remaining milk and sugar in a non-stick pot to a boil.
8. Step 8: Temper the egg mixture by adding 115 ml (½ cup) of it to the hot milk, whisking continuously but gently.
9. Step 9: Gradually add the rest of the egg mixture while whisking consistently over low heat until the cream thickens without forming a film on the pot bottom.
10. Step 10: Remove from heat, stir in butter, honey, and vanilla until melted. Cover with plastic wrap pressed onto the surface. Cool, then refrigerate.
11. Step 11: Whip the cream with 1 tbsp sugar until soft peaks form and fold it into the chilled vanilla cream.
12. Step 12: Make the choux pastry: Preheat oven to 200° C (390° F).
13. Step 13: In a pot, heat water, sugar, and butter until butter melts and mixture boils. Remove from heat.
14. Step 14: In a separate bowl, combine sifted flour and salt.
15. Step 15: Add the flour mixture all at once to the hot liquid. Stir vigorously until dough forms and pulls away from pot sides.
16. Step 16: Return pot to medium heat and cook dough 1–3 minutes, stirring constantly until a film forms on the bottom and dough is smooth.
17. Step 17: Transfer dough to a bowl and cool slightly.
18. Step 18: Using a handheld mixer, beat in eggs one at a time until dough is shiny, elastic, and pipe-able. Stop adding eggs as soon as you reach this consistency.
19. Step 19: Fill a piping bag with the dough and pipe round balls onto a baking sheet. Flatten any peaks with a damp finger.
20. Step 20: Bake for 20-25 minutes until puffed and golden. Avoid opening oven before 20 minutes. Prick shells with a skewer in the last 5 minutes to dry them out.
21. Step 21: Cool choux pastry completely in a draft-free spot.
22. Step 22: Assemble the profiteroles: Cut a small hole in each shell and fill with vanilla cream using a piping bag.
23. Step 23: Layer filled profiteroles in a bowl, pouring chocolate cream over each layer, finishing with chocolate cream on top. Optionally, decorate with whipped cream.

Tips & Variations

• Use a blender to smooth chocolate cream if it has lumps for a silkier texture.
• Ensure eggs are lightly beaten before adding to dough to achieve perfect choux consistency.
• For extra crunch, sprinkle coarse sugar on the choux pastry before baking.
• Substitute vanilla powder with pure vanilla extract for a more intense aroma.

Storage

Store filled profiteroles in an airtight container in the refrigerator for up to 2 days. To keep choux pastry crispier, store shells separately and fill just before serving. Reheat unfilled pastry briefly in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chocolate and vanilla creams ahead of time?

Yes, both creams can be made a day in advance. Keep them covered and refrigerated until ready to use for the best flavor and texture.

What if my choux pastry doesn’t puff up?

Make sure to cook the dough long enough on the stove to form a film and remove excess moisture before baking. Also, avoid opening the oven door during the first 20 minutes to allow proper rising.

Vanilla Profiteroles in Chocolate Cream Recipe

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★★★★★

4.9 from 141 reviews

• Author: Mariam
• Total Time: 1 hour 25 minutes
• Yield: 12–15 profiteroles 1x

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Description

This recipe guides you through making delicious vanilla-filled choux pastry profiteroles drenched in rich, creamy chocolate sauce. The choux pastry shells are light and airy, filled with a smooth vanilla cream blended with whipped cream, and topped with a luscious chocolate cream, perfect for an elegant dessert or special occasion treat.

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Ingredients

Scale 1x2x3x

Chocolate Cream

• 60 g Corn starch (2.11 oz)
• 600 g Milk (20.30 fl.oz)
• 300 g Granulated sugar (10.60 oz)
• 100 g Cocoa powder (3.50 oz), sifted
• 1 tbsp Honey
• 1 tsp Vanilla powder or 2 tsp vanilla extract
• 100 g Butter (3.50 oz), cut into cubes
• 1 pinch Salt

Vanilla Cream – Filling

• 6 Egg yolks
• 200 g Granulated sugar (7 oz)
• 1 liter Milk (33.80 fl.oz)
• 100 g Corn starch (3.50 oz)
• 100 g Butter (3.50 oz)
• 1 tsp Vanilla powder or 2 tsp vanilla extract
• 1 tbsp Honey
• 240 ml Whipped cream (1 cup)
• 1 tbsp Sugar (for whipped cream)

Choux Pastry

• 236 ml Water (8 fl.oz)
• 115 g Unsalted butter (4 oz), cubed and at room temperature
• 1 tbsp Sugar
• ½ tsp Salt
• 135 g All-purpose flour (4.7 oz), sifted
• 4–5 Medium eggs (lightly beaten)

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Instructions

1. Prepare Chocolate Cream: In a small bowl, combine cornstarch with about 1/3 of the milk until dissolved, then set aside.
2. Boil the milk mixture: Pour remaining milk into a medium pot, add sugar, salt, and sifted cocoa powder. Bring to a boil over medium heat while stirring constantly.
3. Thicken cream: Add the cornstarch mixture to the boiling milk, whisk vigorously to avoid lumps, and cook until thick and smooth.
4. Finish chocolate cream: Remove from heat, add honey and butter cubes while stirring until fully combined.
5. Blend if needed: Use a blender to beat the chocolate cream if any lumps remain for a smooth consistency.
6. Cool and refrigerate: Transfer chocolate cream to a container, cover surface directly with plastic wrap to avoid skin formation, let cool, then refrigerate until completely cold. Mix well before use.
7. Prepare Vanilla Cream Filling: Whisk egg yolks and half the sugar in a bowl until fluffy. Add 2 tbsp milk and cornstarch; whisk to combine.
8. Heat milk and sugar: Pour remaining milk and sugar into a non-stick pot; bring to a boil over medium heat.
9. Temper eggs: When milk boils, add ½ cup (115 ml) of egg mixture to milk while whisking to warm eggs gently without cooking.
10. Thicken cream: Gradually add remaining egg mixture to pot, whisk continuously over low heat until thickened and smooth, ensuring no film forms.
11. Taste and finish: Taste to confirm no raw starch flavor. Remove from heat, then add butter, honey, and vanilla powder/extract, whisking until butter melts.
12. Cool and refrigerate: Cover cream surface with plastic wrap touching it directly to prevent skin. Let cool, then refrigerate completely.
13. Whip cream: In a separate bowl, whisk whipping cream with 1 tbsp sugar until soft peaks form.
14. Combine creams: Gently fold whipped cream into the cold vanilla cream until smooth and creamy.
15. Preheat oven: Set oven to 200°C (390°F).
16. Make choux dough: In a pot, combine water, sugar, and butter; heat until butter melts and water boils.
17. Mix flour: In a separate bowl, combine sifted flour and salt.
18. Add flour to boiling mixture: Remove pot from heat; add flour mixture all at once and stir vigorously with a spatula until dough is fully combined.
19. Cook dough: Return pot to medium heat; stir continuously for 1–3 minutes until dough forms a film on the pot bottom and pulls away from sides.
20. Cool dough: Transfer dough to a bowl; cool slightly for a few minutes.
21. Add eggs: Using a hand mixer, beat in eggs one at a time until dough is glossy, elastic, and pipe-able, stopping when proper consistency is reached.
22. Pipe shells: Fill a piping bag with dough and pipe round balls onto a baking sheet; flatten any points with a damp finger.
23. Bake: Bake in the preheated oven for 20-25 minutes until shells puff and turn golden brown. Do not open oven door for the first 20 minutes.
24. Prick shells: In the last 5 minutes, prick each shell with a skewer to release steam and dry out.
25. Cool shells: Remove from oven and cool completely in a draft-free area.
26. Assemble profiteroles: Cut a small hole in each shell and pipe in the vanilla cream filling.
27. Layer and serve: Place filled profiteroles in a bowl or serving dish, pour chocolate cream over them in layers, finishing with a top layer of chocolate cream. Optionally, decorate with whipped cream.

Notes

• Ensure the plastic wrap touches the surface of creams to prevent skin formation during cooling.
• Pricking choux shells near the end of baking helps them dry out fully and prevents sogginess.
• Use room temperature eggs for easier incorporation into the choux dough.
• Do not open the oven door during early baking to prevent shells from collapsing.
• Vanilla powder can be substituted with vanilla extract where specified.
• The dough consistency is crucial; stop adding eggs once it is glossy and pipe-able, not too runny or stiff.

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: profiteroles, choux pastry, chocolate cream, vanilla cream filling, French dessert, pastry cream, baked pastry, chocolate sauce