Maybe not everyone knows that profiteroles, also known as choux pastries, are originally from Italy. In fact, they were introduced in France by Caterina de’ Medici, wife of Henry II of France, together with many other dishes. I love choux pastries or bignè, as we usually call them. They are so light and fluffy and even though I love them with savoury fillings, I also like them sweet and this, to me, is the perfect recipe: choux pastries filled with whipped cream and crème pâtissière and coated in chocolate sauce. Could there be anything better than that?? This was our dessert on Christmas Eve and it was a success among adults and children alike, so I am sure I will be asked to make it again… and who am I to say no??? 😉
Ingredients:
20-25 choux pastries
For the filling
1 dose of my crème pâtissière
250 ml – 1 cup cream, whipped with 2 tbsp icing sugar
For the coating
250 ml – 1 cup heavy cream
10 ml – ½ tbsp milk
200 gms – 7 oz. dark chocolate, chopped
Start by making the coating. Put the cream and milk in a pot and bring to a boil. Remove immediately from the fire. Add the chopped chocolate and stir until melted. Let the mixture cool in the fridge until it thickens just enough to coat the choux pastries without them showing underneath the chocolate layer.
Gently mix the whipped cream (reserve a couple of tablespoons for the final decoration) and the crème pâtissière.
Fill the choux pastries with this cream using a piping bag. When the coating has thickened, dip each choux pastry in it and position them on a serving plate. You have to make a pyramid of chocolate coated choux pastries.
Decorate with whipped cream and serve cool or at room temperature.
NOTE: You can vary the filling: you may use only crème pâtissière or only whipped cream. You could even use ice cream!
Oh, my!!! That last photo is amazing! I’d love this exquisite dessert! Happy New Year, Manu~
I agree with Liz on that last photo. I just want to grab that spoon! Yes, the Italians have a lot to be thanked for and that’s another of their delicacies. Fabulous! Wishing you a fabulous New Year for you and your family, Manu.
Mmmm, my mom and I would always serve these as a treat when I was little. I’d get soooo messy, but they’re still one of my favorite treats because of these memories 🙂 Looks like a very tasty version!
Manu – these look delicious and so very pretty. These are my absolute favourite dessert.
I had NO IDEA profiteroles were from Italy! But I should have known! LOL. And yours, dipped in lovely chocolate, are TOTALLY making my mouth water!
I had no idea, Manu. Thanks for the info. I love the little choux puffs but I mainly use them for savoury and not sweet, although I did make profiteroles a while back. They look stunning.
One of my favorite desserts! Great post!
Never had profiteroles in my entire life.. I know, strange, right?!
Well, maybe I have to start from the home-made one! 😉
Have a great last day of 2011, Manu!
I absolutely love profiteroles. The first ones I ever made was maple profiteroles with pumpkin cream! These look so delicious.
Oh, these are an absolute favorite…they look perfect!
Have a wonderful New Year!
Now my mouth is watering:)) This looks awesome, and can’t tell you how I would love few..ok more than few right now:))
Have a wonderful New Year!!!!
Omg I love that you dipped them completely in chocolate! I definitely need to do this next time I make them! I also had no idea that profiteroles originated in Italy!
How wonderful! My mouth is watering…again…looking at your wonderful food posts!
please provide d eggless version of dis recipe …u wud b d first……….havent been able to find one
Hi Sushma! I have never tried an eggless version! But I found this link online… they look pretty good! http://www.maplespice.com/2009/09/vegan-cream-puffs.html I might give it a go! If you try them, do let me know!!!
I recently returned from a trip to Sicily where I had my first encounter with profiteroles. I briefly looked into a bakery in Marsala where they caught my eye. The subsequent gastronomical experience was awesome. When I returned home to the states, a web search for recipes provided a French version which I think are a little different. I made this recipe with great results. The end product was both fantastic and similar to my experience in Sicily.
Thanks.
hai…i have been searching for a good recipe for a long time… shud definitely try this…but…how long can they be stored for? and how shud i store them?if i am making them in advance, shud i only fill the pastry just before serving them?
Hi Farha!
They are best eaten right away. You can make the choux before and store then in an air tight container and fill them no more than 2 hours before eating them or they will become soggy. I hope it helps!