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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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/vanilla-and-chocolate-cream-profiteroles-recipe/