Cream Filled Profiteroles With Chocolate Sauce Recipes

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PROFITEROLES WITH CHOCOLATE SAUCE



Profiteroles with Chocolate Sauce image

Provided by Tyler Florence

Categories     dessert

Time 1h15m

Yield 24 profiteroles or 8 to 12 servings

Number Of Ingredients 12

3/4 cup heavy cream
1 tablespoon butter
1/2 pound semisweet chocolate, cut in chunks
1/4 teaspoon pure vanilla extract
1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
Pinch salt
1 cup sifted all-purpose flour
1 teaspoon baking powder
3 large eggs
1 quart vanilla ice cream

Steps:

  • Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.;
  • Profiteroles: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
  • Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes.
  • Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
  • Using a serrated knife, slice the pastry puffs almost in 1/2. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with powdered sugar and fresh mint if desired.

PROFITEROLES



Profiteroles image

Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!

Provided by CELTICKIM

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 6

Number Of Ingredients 10

1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon rose water
1 cup heavy cream
9 ounces semisweet chocolate, chopped

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
  • Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
  • Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
  • To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

Nutrition Facts : Calories 763.2 calories, Carbohydrate 47.6 g, Cholesterol 273.4 mg, Fat 61.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 36.6 g, Sodium 284.3 mg, Sugar 26.5 g

CREAM PUFFS WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE



Cream Puffs with Vanilla Ice Cream and Chocolate Sauce image

Provided by Thomas Keller

Categories     Chocolate     Dairy     Dessert     Bake     Pastry     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 cup water
5 1/3 tablespoons (about 3 ounces) unsalted butter
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon kosher salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups Chocolate Sauce
1 1/2 cups Vanilla Ice Cream

Steps:

  • Preheat the oven to 450°F.
  • Line one baking sheet with a Silpat and a second one with parchment paper (or line both sheets with parchment if you don't have a Silpat). Set up a heavy-duty mixer with the paddle attachment.
  • Combine the water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp.
  • Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour.
  • Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn't move at all or is very dry and falls off in one clump, beat in the additional egg.
  • Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe 15 disks (this will give you 3 extras for testing) about 1 1/2 inches across and just under 1/2 inch thick on the Silpat-lined baking sheet, leaving about 1 1/2 inches between them, as they will expand when baked. Pipe the remainder on the other sheet. (You will have about 4 dozen in all.) Bake the 15 puffs for the recipe and freeze the ones on the second baking sheet until firm, then transfer to a freezer container and freeze for another time.
  • Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350°F, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or eggy; if it is still moist, return it to the oven and check in 5 minutes. Cool the puffs completely on the baking sheet. Store in an airtight container until serving time.
  • To serve:
  • Preheat the oven to 300°F.
  • Warm the chocolate sauce in a double boiler or a microwave. Warm the profiteroles on a baking sheet in the oven.
  • Split each profiterole in half and arrange 3 on each plate. Place a small scoop of ice cream in the bottom half of each profiterole and top with the lid. Spoon the sauce over.

CLEMENTINE PROFITEROLES WITH CHOCOLATE SAUCE



Clementine Profiteroles With Chocolate Sauce image

These clementine profiteroles are a heavenly dessert that will wow your guests. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Sauces

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 18

12 clementines
2 cups/ 500ml sugar
1 lemon, juice and zest of
1 cup/ 250ml milk
1/2 cup/ 125ml butter
1 tablespoon/ 15ml granulated sugar
1 teaspoon/ 5ml salt
5 large eggs
1/4 cup/ 60ml roasted pistachios, crushed
1/4 cup/ 60ml coarse brown sugar (turbinado)
2 cups/ 500ml 35-percent cream
1 cup/ 250ml sugar
1 vanilla bean, halved lengthwise and seeds scraped
8 egg yolks
1 cup/ 250ml whole shelled pistachios, plus more for garnish
2 cups/ 500ml chopped good-quality dark chocolate
1 cup/ 250ml 35-percent cream
1 cup/ 250ml flour, sifted

Steps:

  • For the clementine marmalade:.
  • Put the clementines (with the skin on) in a pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 30 minutes. Drain and let cool.
  • Thinly slice the clementines and remove any seeds. Return to the pot along with the sugar and the lemon zest and juice. Simmer over low heat until the peels are translucent and candied, about 1 hour.
  • For the pastry puffs:.
  • Combine the milk, butter, granulated sugar and salt in a heavy saucepan over medium-high heat. Bring to a boil. Remove from the heat and quickly add the flour, stirring with a wooden spoon. Return to the heat and cook, stirring constantly, until the dough pulls away from the sides of the saucepan and forms a thick, smooth ball, 1 to 2 minutes. Remove from the heat. Beat in 4 eggs, one at a time, with the wooden spoon until smooth and thick. When you put a small amount of dough between two fingers and pull your fingers apart, two peaks should form on the dough.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Transfer the dough to a piping bag. Pipe mounds on the prepared baking sheet, spacing them about 2 inches apart. Beat the remaining egg with a bit of water for the egg wash, and use a pastry brush to gently brush it over the tops of the dough. Gently flatten any peaks on top of the mounds. Sprinkle with the crushed pistachios and brown sugar.
  • Bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C) and bake until the pastry puffs are golden and dry inside, 15 minutes more. Turn the oven off. Prop the oven door open so that it is slightly ajar, and let the pastry dry in the oven for 15 minutes. Remove from the oven and let cool on a wire rack.
  • For the custard cream:.
  • Whisk together the cream and 1/2 cup sugar in a saucepan. Add the scraped vanilla and bean. Bring to a boil, stirring to dissolve the sugar, and remove from the heat.
  • Beat the egg yolks and remaining 1/2 cup sugar until thick enough to hold a ribbon on the surface when you lift up the whisk. Slowly beat in the hot cream mixture. Return the mixture to the saucepan and cook, stirring constantly, until it coats the back of a wooden spoon, about 5 minutes. Strain into a bowl and press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until cold, about 1 hour.
  • Stir 1 cup (250 ml) clementine marmalade and the whole pistachios into the cold custard. Cover with plastic wrap and freeze until firm, about 4 hours.
  • For the chocolate sauce:.
  • Bring the cream just to a simmer in a small saucepan over medium heat. Add the chocolate, melt it and stir with a wooden spoon until smooth. Keep warm.
  • To serve, split the pastry puffs in half, fill the bottom half with a scoop of the frozen custard and replace the top. Place on a plate and drizzle with warm chocolate sauce. Sprinkle with pistachios. Serve immediately.
  • Cook's Notes:.
  • The pastry puffs can be frozen. Thaw them and then reheat in a 350 degree F (180 degree C) oven for 5 to 10 minutes, or until crisp. Cool before filling.
  • Choux pastry rises due to the egg content and steam. Therefore, it is essential that the oven is hot when you add the pastry puffs. Without this initial burst of steam they will not rise properly or dry out; they will stay flat and become soggy.

Nutrition Facts : Calories 245.7, Fat 14.7, SaturatedFat 6.4, Cholesterol 376.3, Sodium 73.3, Carbohydrate 22.3, Fiber 4.2, Sugar 14.2, Protein 11

CHOCOLATE ICE CREAM PROFITEROLES



Chocolate Ice Cream Profiteroles image

Profiteroles are among the most irresistible desserts. They are essentially dolled-up cream puffs, usually drizzled with chocolate sauce and sprinkled with chopped nuts. Adding dark chocolate ice cream catapults them heavenward, to everyone's delight. More romantic recipes, from dinner for two to chocolate for all, can be found here.

Provided by David Tanis

Categories     snack, ice creams and sorbets, dessert

Time 1h15m

Yield 24 profiteroles

Number Of Ingredients 10

2 ounces/60 grams raw shelled hazelnuts (optional)
1/4 pound/113 grams unsalted butter (1 stick)
1/4 teaspoon salt
1 cup/150 grams all-purpose flour
4 eggs, plus 1 egg lightly beaten for glaze
1 cup/120 milliliters heavy cream, chilled
1 tablespoon granulated sugar
1 quart/1 liter chocolate hazelnut ice cream (see recipe), or other ice cream
1 cup/240 milliliters warm bittersweet chocolate sauce (see recipe), or other chocolate sauce
Confectioners' sugar, for garnish

Steps:

  • Heat oven to 425 degrees. If using hazelnuts, place on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly, then use a clean kitchen towel to rub off skins, discarding the skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
  • To make the puffs, put 1 cup/240 milliliters water, the butter and the salt in a saucepan over high heat and bring to a boil. Add flour and stir with a wooden spoon until mixture comes together and forms a sticky ball. Lower heat to medium and continue to cook, stirring, for a minute or 2 more.
  • Transfer dough to the bowl of a stand mixer fitted with paddle attachment. Mix at medium speed to cool dough slightly, then increase speed and begin to add 4 eggs, 1 at a time. Make sure each egg is fully incorporated into dough before adding the next. When all eggs have been added, scrape down sides of bowl and beat again until dough is smooth and glossy.
  • Line a pair of 12-by-18-inch baking sheets with parchment. Put dough in a pastry bag (or use two soup spoons) and form mounds that are 21/2 inches in diameter, 12 mounds per sheet, spaced evenly. Brush each mound with beaten egg, smoothing pointy tops with a finger. Bake for 10 minutes at 425 degrees, then reduce heat to 375 degrees and continue baking until puffs are well browned and crisp, about 25 minutes more. Cool to room temperature. (If desired, puffs may be baked in advance, frozen and recrisped at 400 degrees for 10 minutes.)
  • Put cream and sugar in a small mixing bowl and whip to a soft, light consistency.
  • To assemble profiteroles, cut puffs in half horizontally. Place 2 tablespoons softly whipped cream on the bottom half of each puff, then a scoop of ice cream. Replace the tops. Transfer filled profiteroles to dessert plates or bowls, 2 per serving. Drizzle with warm chocolate sauce and sprinkle with reserved crushed hazelnuts, if using. Dust with confectioners' sugar and serve immediately.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 62 milligrams, Sugar 6 grams, TransFat 0 grams

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PROFITEROLES | RECIPETIN EATS
2018-11-07 Put in 240C/450F hot oven for 1 1/2 minutes, just to dry out and crisp the shell slightly, while keeping the inside cold. Then top with sauce and serve. Leftovers: Chocolate topped, custard or cream filled profiteroles are still good for 24 to 36 hours! Custard keeps better than cream ones (cream soaks pastry more).
From recipetineats.com


CHOCOLATE PROFILEROLES & CHANTILLY CREAM RECIPE - THE HAPPY FOODIE
Method. Preheat the oven to 190ºC (375°F/Gas 5). Line a large baking sheet with baking parchment. Sift the flour into a large bowl, holding the sieve high to help aerate it. Heat the milk and salted butter in a medium saucepan over a medium heat until just starting to boil. Add the flour to the pan and bring to the boil, stirring constantly ...
From thehappyfoodie.co.uk


ICE CREAM FILLED PROFITEROLES WITH CHOCOLATE SAUCE
2013-10-12 Filling – 8 scoops vanilla ice cream. Chocolate Sauce – 100g good quality dark chocolate. 100g good quality milk chocolate. 150ml double cream. 2 tablespoons golden syrup. Method: 1. To make the choux pastry: Preheat your oven to 160 degrees Fan/180°C/350°F/Gas Mark 4. Before you start making the choux pastry make sure you have all your ...
From whatjessicabakednext.com


CHOC SAUCE FOR ICE CREAM : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PROFITEROLES (CUSTARD CREAM FILLED PUFFS GARNISHED WITH ... - FOODZESTY
2020-04-09 Instructions. Boil milk and heavy cream on low heat. And butter and stir until butter and chocolate have melted. Set aside to cool. Combine all the ingredients over low heat and stir until the mixture thickens. Add the Vanilla Extract and set aside to cool. Once Custard Cream has cooled fill puffs. Pour Chocolate Sauce over puffs and serve cold.
From foodzesty.com


HOMEMADE PROFITEROLES - BROWN EYED BAKER
2021-04-20 Prep for baking: Preheat the oven to 400°F and adjust the racks to the upper-middle and lower-middle positions. Line two baking sheets with parchment paper. Heat liquid ingredients: Boil water, butter, sugar, and salt in a medium saucepan over high heat. Add flour: Remove from heat and add the flour all at once.
From browneyedbaker.com


CREAM PROFITEROLES WITH CHOCOLATE SAUCE| DESSERT RECIPE | SOCOOK
Step 1. set the oven to 200C 400F or gas mark 6. cut the butter into cubes. Place the butter and water in a pan. place the pan on the heat. melt the butter and then boil. add the flour beat till smooth. cook for a couple of minutes stir continuously. remove the pan from the heat.
From socook.co.uk


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