Vanilla and Chocolate Cream Profiteroles Recipe

Introduction

Indulge in homemade vanilla profiteroles filled with luscious vanilla cream and topped with rich chocolate cream. This classic French dessert combines light choux pastry with smooth, creamy fillings for an elegant treat that’s 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, sifted (3.50 oz)
• 1 tbsp honey
• 1 tsp vanilla powder or 2 tsp vanilla extract
• 100 g butter, cut into cubes (3.50 oz)
• 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, cubed and at room temperature (4 oz)
• 1 tbsp sugar
• ½ tsp salt
• 135 g all-purpose flour, sifted (4.7 oz)
• 4-5 medium eggs

Instructions

1. Step 1: Prepare the chocolate cream by combining corn starch with about one-third of the milk in a small bowl. Stir until dissolved and set aside.
2. Step 2: In a medium pot, add the remaining milk, sugar, salt, and sifted cocoa powder. Heat while stirring continuously until it reaches a boil.
3. Step 3: Whisk in the corn starch mixture briskly to avoid lumps and cook until the mixture thickens into a smooth cream.
4. Step 4: Remove from heat and stir in honey and butter until fully combined. If lumps remain, blend until smooth.
5. Step 5: Transfer chocolate cream to a container, cover with plastic wrap touching the surface to prevent a skin, cool to room temperature, then refrigerate until fully chilled. Mix well before using.
6. Step 6: To make the vanilla cream filling, whisk egg yolks with half the sugar until fluffy, then add 2 tablespoons of milk and corn starch, mixing well.
7. Step 7: In a non-stick pot, bring the remaining milk and sugar to a boil. Add 115 ml (½ cup) of the egg mixture and whisk until warmed but not cooked.
8. Step 8: Gradually whisk in the rest of the egg mixture and cook over low heat, stirring constantly until the cream thickens without forming a film on the bottom.
9. Step 9: Taste to ensure no raw corn starch flavor remains, then remove from heat and stir in butter, honey, and vanilla until melted and combined.
10. Step 10: Cover the vanilla cream with plastic wrap touching the surface and refrigerate until cold.
11. Step 11: Whip the cream with 1 tablespoon sugar until soft peaks form, then gently fold into the chilled vanilla cream.
12. Step 12: Preheat the oven to 200°C (390°F). In a pot, heat water, sugar, and butter until the butter melts and the water boils.
13. Step 13: Remove from heat and quickly add the sifted flour and salt all at once, stirring vigorously until a dough forms.
14. Step 14: Return the pot to medium heat and cook the dough, stirring constantly, for 1–3 minutes until it pulls away from the pan sides and forms a film on the bottom.
15. Step 15: Transfer the dough to a bowl and let it cool for a few minutes before adding eggs one at a time, beating well after each addition until the dough is glossy and pipe-able.
16. Step 16: Fill a piping bag with the dough and pipe round balls onto a baking sheet. Flatten any peaks with a damp finger.
17. Step 17: Bake for 20–25 minutes in the center of the oven until puffed and golden. Avoid opening the oven door before 20 minutes.
18. Step 18: In the last 5 minutes, prick each shell with a skewer to dry them out further in the oven.
19. Step 19: Remove shells and cool completely in a draft-free area.
20. Step 20: Cut a small hole in each profiterole and fill with vanilla cream using a piping bag.
21. Step 21: Layer the filled profiteroles in a bowl, pouring chocolate cream over each layer, finishing with a top layer of chocolate cream. Optionally, decorate with a little whipped cream on top.

Tips & Variations

• Ensure the plastic wrap touches the surface of creams to prevent a thick skin from forming.
• Use a blender to smooth out any lumps in the chocolate cream for a silky texture.
• Adjust the number of eggs in the choux pastry according to dough consistency; it should be glossy and elastic but pipeable.
• For extra flavor, try adding a splash of coffee or liqueur to the chocolate cream.

Storage

Store assembled profiteroles in the refrigerator for up to 2 days to maintain freshness. Keep them covered to prevent drying out. Reheat by allowing them to sit at room temperature for 10-15 minutes before serving. For best results, fill profiteroles just before serving to keep pastry crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the creams ahead of time?

Yes, both the chocolate and vanilla creams can be prepared a day in advance. Make sure to cover them tightly with plastic wrap and refrigerate.

How do I know when the choux pastry dough has the right consistency?

The dough should be smooth, glossy, and elastic but still pipeable — when you pull a small amount between your fingers, it shouldn’t break easily. Add eggs one at a time and stop when this consistency is reached.

Vanilla and Chocolate Cream Profiteroles Recipe

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4.7 from 477 reviews

Delight in these classic Vanilla Profiteroles filled with a luscious vanilla cream and topped with rich chocolate cream. This recipe combines light choux pastry shells filled with smooth vanilla cream, layered generously with a decadent chocolate cream, creating an indulgent dessert perfect for any occasion.

• Author: Lara
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 20 profiteroles 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

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

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

Instructions

1. Prepare Chocolate Cream: In a small bowl, combine cornstarch with about 1/3 of the milk until dissolved; set aside. Pour remaining milk into a medium pot, add sugar, salt, and sifted cocoa powder. Heat to a boil while stirring continuously. Add cornstarch mixture and whisk briskly to avoid lumps. Cook until thickened into a smooth, thick cream. Remove from heat and stir in honey and butter until fully incorporated. If lumps remain, blend until smooth. Transfer to a container, cover with plastic wrap touching the surface to prevent a skin, cool, then refrigerate until fully chilled. Mix well before use.
2. Make Vanilla Cream Filling: Whisk egg yolks and half of the sugar in a bowl until fluffy. Add 2 tablespoons of milk and cornstarch, whisk to combine. In a non-stick pot, combine remaining milk and sugar; bring to a boil. Slowly add half cup (115 ml) of the egg mixture to the heated milk, whisking to warm the eggs without cooking. Add the remaining egg mixture gradually, whisking continuously. Cook over low heat, whisking constantly until the cream thickens and no floury taste remains. Remove from heat and whisk in butter, honey, and vanilla until butter melts. Cover with plastic wrap touching surface; cool and refrigerate. Separately, whip cream with sugar until soft peaks form, then fold into the chilled vanilla cream.
3. Prepare Choux Pastry: Preheat oven to 200°C (390°F). In a pot, combine water, sugar, and butter; heat until butter melts and water boils, then remove from heat. In a separate bowl, sift together flour and salt. Add flour mixture all at once to the hot liquid, stirring quickly until a dough forms. Return pot to medium heat and cook dough for 1–3 minutes, stirring continuously until dough pulls away from pot sides and a thin film or droplets of oil appear at the bottom. Transfer dough to a bowl and allow to cool slightly. Using a hand mixer, beat in eggs one at a time until dough is glossy and pipe-able with elastic consistency.
4. Pipe and Bake: Fill a piping bag fitted with a large tip with the dough. Pipe round balls onto a baking sheet. Flatten peaks gently with a damp finger. Bake in the preheated oven for 20-25 minutes, until puffed and golden brown. Do not open the oven door before 20 minutes. In the last 5 minutes, prick each shell with a skewer or toothpick to release steam and allow them to dry out while baking. Remove from oven and cool completely in a draft-free place.
5. Assemble Profiteroles: Cut a small hole in each profiterole and pipe in the vanilla cream. Place filled profiteroles in a bowl and pour a layer of chocolate cream over them. Repeat layering profiteroles and chocolate cream, finishing with a top layer of chocolate cream. Optionally, decorate with a little whipped cream on top before serving.

Notes

• Ensure to cover creams with plastic wrap touching the surface closely to prevent skin formation.
• Do not open the oven door during early baking to allow choux to properly puff up.
• Adjust egg quantity in choux pastry to achieve pipe-able consistency; dough should be elastic but not runny.
• Pricking the pastry towards the end of baking helps remove steam and keep shells crisp.
• Use fresh whipped cream for a light and airy vanilla cream filling.

Keywords: profiteroles, vanilla cream, chocolate cream, choux pastry, French dessert, cream puffs, chocolate dessert