Profiteroles with Chocolate Ganache

Cream Puffs with Chocolate Ganache

If you want an easy dessert for all occasions. That is it for Christmas, Easter or a just because you have a sweet tooth. Cream Puffs with Chocolate Ganache are ideal! So now the question is how should you call them?

How to call Cream Puffs

Some call them profiteroles, some call them cream puffs or even chou à la crème. Whatever name you want to use, it is up to you. The truth is that cream puffs are so good, I bet you you won’t be able to eat just one!

How to make Cream Puffs with Chocolate Ganache

Preheat oven to 180°C / 350°F. Place water, butter, and salt in a saucepan and bring to a boil, stirring with a wooden spoon. Add flour all at once. Stir briskly until dough is smooth and flour is well blended. When the dough begins to pull away from the sides and bottom of the pan, continue stirring for another 3 minutes to let it dry a bit. Place dough in a bowl. Add eggs one at a time, ensuring each one is completely blended in before adding the next one. Keep working the dough until smooth and shiny. It should hold a soft peak when lifted with a spoon. Place the dough in a pastry bag and squeeze small cream puffs onto a baking sheet lined with waxed paper. Bake 20-25 minutes until puffed and golden. Cool on a rack. When they are completely cool, cut off the top part of it. Using a teaspoon, put some chantilly cream inside the profiteroles and place back the top part on top of the cream. At this point, you can add some chocolate ganache on the top. Keep them into the refrigerator until ready to serve.

Chou à la crème avec crème Chantilly

How to make the Chocolate Ganache

In a bowl, place the chocolate. Set aside. In a saucepan, bring the cream and the maple syrup to a boil. Pour the cream mixture over the chocolate and let it melt for 2 minutes without stirring. With a spatula, mix the ganache until the texture is homogeneous. Add the melted butter and stir until everything is melted. Allow to cool for 2 hours at room temperature or until ganache is spreadable.

How to make Chantilly Cream

Using a stand mixer, mix all the cream, the sugar, the vanilla extract until you get a stiff peak. Keep aside in the refrigerator until ready to assemble your cream puffs. This cream is not too sweet, so you can use it also for your waffles in the morning.

Cream Puffs with Chocolate Ganache

by Melanie Dompierre
Quantity for: 6 people
PREP TIME20 mins
COOK TIME30 mins
TOTAL TIME50 mins
An easy dessert for all occasions.

Ingredients

Cream Puffs

  • 2/3 cup water
  • 1/2 cup butter
  • 1/2 tsp salt
  • 1 cup all-purposed flour
  • 4 eggs
  • 1 tsp sugar

Chocolate Ganache

  • 1 1/2 cup semi-sweet chocolate
  • 3/4 cup 35% cream
  • 2 tbsp unsalted butter
  • 4 tbsp maple syrup

Chantilly Cream

  • 250 ml 35% cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract

Instructions

Cream Puffs

  • Preheat oven to 180°C / 350°F.
  • Place water, butter, and salt in a saucepan and bring to a boil, stirring with a wooden spoon.
  • Add flour all at once. Stir briskly until dough is smooth and flour is well blended.
  • When the dough begins to pull away from the sides and bottom of the pan, continue stirring for another 3 minutes to let it dry a bit.
  • Place dough in a bowl. Add eggs one at a time, ensuring each one is completely blended in before adding the next one.
  • Keep working the dough until smooth and shiny. It should hold a soft peak when lifted with a spoon.
  • Place the dough in a pastry bag and squeeze small cream puffs onto a baking sheet lined with waxed paper.
  • Bake 20-25 minutes until puffed and golden. Cool on a rack.

Chocolate Ganache

  • In a bowl, place the chocolate. Set aside. In a saucepan, bring the cream and the maple syrup to a boil. Pour the cream mixture over the chocolate and let it melt for 2 minutes without stirring.
  • With a spatula, mix the ganache until the texture is homogeneous. Add the melted butter and stir until everything is melted. Allow to cool for 2 hours at room temperature or until ganache is spreadable.

Chantilly Cream

  • Using a stand mixer, mix all the cream, the sugar, the vanilla extract until you get a stiff peak. Keep aside in the refrigerator until ready to assemble your cream puffs.

Notes

Did you make that recipe ..... tag me @mel4skilletsandpots on Instagram and hashtag it #skilletsandpots.

Cream Puffs with Chocolate Ganache

Don't miss out!
Subscribe To Newsletter

Get a free e-book with 3 pizza recipes after you confirm your subscription!

Invalid email address
Give it a try. You can unsubscribe at any time.
Written by Melanie Dompierre

Leave a Comment

...