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Perfect Mini Choux Profiteroles Recipe Easy Homemade Vanilla Cream Ganache

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These perfect mini choux profiteroles feature light, airy pastry shells filled with silky vanilla cream and topped with rich chocolate ganache. They are quick, easy, and perfect for impressing guests or enjoying as a delightful treat.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 8 tablespoons (115 g) unsalted butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 cup (125 g) all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 3 large egg yolks
  • 3 tablespoons (24 g) cornstarch
  • 2 tablespoons (28 g) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) heavy cream, chilled
  • 4 ounces (115 g) bittersweet chocolate, chopped
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat oven to 425°F (220°C). In a medium saucepan, combine water, butter, and salt. Heat over medium until butter melts and mixture boils.
  2. Remove pan from heat and add sifted flour all at once. Stir vigorously with a wooden spoon until dough pulls away from sides and forms a ball, about 1-2 minutes.
  3. Let dough rest for 3-5 minutes to cool slightly.
  4. Beat in eggs one at a time using an electric mixer or wooden spoon until dough is smooth, glossy, and pipeable, about 5-7 minutes.
  5. Transfer dough to a piping bag fitted with a 1/2-inch round tip. Pipe small mounds about 1 inch in diameter onto parchment-lined baking sheets, spaced 2 inches apart.
  6. Bake at 425°F (220°C) for 10 minutes, then reduce oven to 350°F (175°C) and bake for another 15-20 minutes until golden and puffed. Avoid opening oven door early.
  7. Remove from oven and prick each puff with a toothpick to release steam. Cool completely on a wire rack.
  8. Prepare vanilla cream filling: Heat milk in a saucepan until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour hot milk into egg mixture, whisking constantly.
  9. Return mixture to saucepan and cook over medium heat, whisking until thick and bubbly. Remove from heat, stir in butter and vanilla. Cover with plastic wrap touching surface and chill until cold.
  10. Beat heavy cream until stiff peaks form. Fold whipped cream gently into chilled pastry cream to make vanilla cream filling.
  11. Transfer vanilla cream to a piping bag with a small tip. Insert tip into bottom of each puff and fill until resistance is felt.
  12. Make ganache: Heat cream until just about to boil, pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Stir in butter for shine.
  13. Dip top of each filled puff into warm ganache or drizzle with a spoon. Let ganache set for a few minutes before serving.

Notes

Use room temperature eggs for better incorporation. Avoid opening the oven door early to prevent collapsing. Prick profiteroles after baking to release steam and keep shells crisp. Chill pastry cream fully before folding in whipped cream. For thinner ganache, add more cream; for thicker, add more chocolate. You can freeze empty shells and fill on serving day.

Nutrition

Keywords: mini choux, profiteroles, vanilla cream, chocolate ganache, French dessert, easy choux pastry, homemade profiteroles

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