Homemade Profiteroles with Pastry Cream and Chocolate Ganache
Indulge in delicate choux pastry puffs filled with rich vanilla pastry cream and topped with glossy chocolate ganache - a classic French dessert made accessible.
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Cooking tools:
- Stand mixer
- Piping bag
- Sifter
- Saucepan
- Spatula
- Silicone baking mat
- Parchment paper
- Baking sheet
- Oven
- Whisk
- Mixing bowl
- Refrigerator
- Freezer
- Microwave
- Plastic wrap
Ingredients
- 60g unsalted European-style butter (82% fat), room temperature, in chunks
- 60g water
- 60g whole milk (3% fat)
- ¼ teaspoon salt
- 1 teaspoon granulated sugar
- 70g bread flour (13% protein content)
- 110g eggs (approximately 2 medium eggs), room temperature
- 240g whole milk (3% fat)
- 50g granulated sugar
- 40g egg yolks (approximately 2 yolks)
- 12g corn starch
- 12g all-purpose flour
- 1 teaspoon vanilla extract
- 28g unsalted butter (82% fat), room temperature
- 170g high-quality semi-sweet chocolate (Callebaut or Lindt recommended)
- 77g heavy cream (36% fat)
- 15g unsalted butter (82% fat), room temperature
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