Intro: Let’s Get Cooking!
Oh, la la! Who knew that whipping up fancy little cream puffs like Profiteroles au chocolat et crème vanillée could be as easy as pie? Well, buckle up, buttercup, because you’re about to impress everyone at your next dinner party (and probably eat way too many yourself). Seriously, these little bites of joy not only look cute, but they also deliver a one-two punch of flavors—crispy pastry, velvety vanilla cream, and a rich chocolate glaze. Sounds like a dream, right? Let’s dive straight into this sweet adventure!
Why This Recipe is Awesome
First off, these profiteroles are basically the rock stars of the dessert world. The choux pastry (yes, that’s what it’s called!) might sound super fancy and French, but it’s really just flour, eggs, and butter working together like a well-rehearsed band. And when you fill them with crème vanillée, the result is pure happiness. I won’t even get started on the molten chocolate sauce—you’re already drooling, I can tell!
Another bonus? You can make these Profiteroles au chocolat et crème vanillée ahead of time and assemble them just before serving. They’re great for impressing guests or just treating yourself after a long week of adulting. Plus, they come with built-in nostalgia—who doesn’t love dessert that feels like it was hand-delivered from a Parisian café while you’re in your pajamas?
Ingredients You’ll Need
Alright, let’s gather our magical potion ingredients to make these heavenly treats. Here’s what you need:
- 125 g d’eau – The liquid gold to get things started.
- 60 g de beurre doux – Because butter makes everything better!
- 1 pincée de sel – A little salt, to counter the sweetness.
- 10 g de sucre – Just a hint of sweetness.
- 75 g de farine – The foundation of our delicious choux.
- 2 œufs moyens – Nature’s perfect binding agent.
- 250 g de lait entier – Makes the cream dreamy.
- 50 g de sucre – More sweetness for the vanilla cream.
- 25 g de fécule de maïs – Because we need it to thicken like a champ!
- 2 jaunes d’œufs – For richness and color.
- 1 gousse de vanille (ou 1 c. à café d’extrait de vanille) – The star of the show!
- 120 g de chocolat noir pâtissier – Dark chocolate to drizzle or drown in.
- 100 g de crème liquide entière – To make the sauce velvety.
- 20 g de sucre glace – Just for the aesthetic.
- Quelques feuilles de menthe fraîche – For that fancy touch (totally optional).
Step-by-Step Instructions
Ready? Let’s get to the good stuff! Follow these steps like a recipe ninja:
- Dans une casserole, versez l’eau, ajoutez le beurre en morceaux, le sel et le sucre. Faites chauffer jusqu’à ébullition.
- Retirez du feu et incorporez la farine d’un coup. Mélangez énergiquement jusqu’à obtenir une pâte homogène.
- Remettez sur feu doux 1 minute pour dessécher la pâte, puis ajoutez les œufs un à un en mélangeant vigoureusement.
- Préchauffez le four à 180°C. Dressez des petits tas de pâte sur une plaque et enfournez 25 minutes sans ouvrir le four. (Patience is key!)
- Pour la crème vanillée, faites chauffer le lait avec la vanille, fouettez les jaunes avec le sucre et la fécule, mélangez et faites épaissir à feu doux.
- Percez le dessous des choux et garnissez-les de crème. (This is where the magic happens!)
- Pour la sauce chocolat, faites chauffer la crème et versez-la sur le chocolat haché, mélangez jusqu’à lisse. (Yum!)
- Disposez les choux garnis dans une assiette, nappez de chocolat chaud, saupoudrez de sucre glace et ajoutez menthe. Voilà, dessert goals achieved!
Common Mistakes to Avoid
Listen, I know you’re super excited, but let’s not trip up on the basics. Here are some common pitfalls that can pop up when making Profiteroles au chocolat et crème vanillée:
- Opening the oven too soon? Nope, don’t do it! Let those little beauties rise perfectly without peeking.
- Overmixing your choux dough? It’s better to mix just until combined—too much elbow grease can lead to dense puffs.
- Forget about seasoning your cream? You do want a tasty filling, after all! Don’t let it taste flat.
Alternatives & Substitutions
Got a few ingredients missing? No biggie! Here are some swaps you can try:
- No gousse de vanille? Use vanilla extract—just a teaspoon will do the trick, and it tastes almost as good!
- Dairy-free? Swap in almond milk and coconut cream for the classic dairy elements. Your vegan friends will thank you!
- Not a fan of dark chocolate? Use milk chocolate instead. It’s like a sweet hug for your taste buds!
FAQ
So, like, you’ve got questions? Here are answers to the most common ones I hear:
- Can I make the pastry ahead of time? Sure, but they’re best baked fresh.
- What if my profiteroles don’t rise? Oh, dear! Most likely, you didn’t give them enough heat—those little guys need it to puff up!
- Can I use oil instead of butter? Please, no! Butter is where the magic is at.
- How long do they last? Honestly, they won’t last long if your friends are anything like mine! But if you must, keep them in the fridge and try to eat ’em within a day.
- Can I freeze them? You can freeze the unbaked dough, but filled profiteroles? That’s a hard pass.
Final Thoughts
And there you have it, my dessert-loving friend! You’ve just strut your stuff in the kitchen and whipped up some delightful Profiteroles au chocolat et crème vanillée! Trust me, these little wonders are bound to steal the show at any gathering—or simply make your night in even sweeter. So, grab a plate (or two) and enjoy the fruits of your labor. Bon appétit! Remember, cooking is about having fun, so don’t take it too seriously. Happy cooking! 🍰
Print
Profiteroles au chocolat et crème vanillée
- Temps de préparation: 15 minutes
- Temps de cuisson : 30 minutes
- Temps total: 45 minutes
- Portions : 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Deliciously airy profiteroles filled with silky vanilla cream and drizzled with rich chocolate sauce.
Ingrédients
- 125 g water
- 60 g unsalted butter
- 1 pinch salt
- 10 g sugar
- 75 g all-purpose flour
- 2 medium eggs
- 250 g whole milk
- 50 g sugar (for vanilla cream)
- 25 g cornstarch
- 2 egg yolks
- 1 vanilla bean (or 1 tsp vanilla extract)
- 120 g dark chocolate
- 100 g heavy cream
- 20 g powdered sugar
- Fresh mint leaves (optional)
Préparation
- In a saucepan, combine water, butter in pieces, salt, and sugar. Heat until boiling.
- Remove from heat and add flour all at once. Stir vigorously until a smooth dough forms.
- Return to low heat for 1 minute to dry out the dough, then add eggs one at a time, mixing vigorously.
- Preheat the oven to 180°C (350°F). Pipe small mounds of dough onto a baking sheet and bake for 25 minutes without opening the oven.
- For the vanilla cream, heat milk with vanilla. Whisk egg yolks with sugar and cornstarch, mix, and thicken over low heat.
- Pierce the bottoms of the puffs and fill them with cream.
- For the chocolate sauce, heat cream and pour it over chopped chocolate, mixing until smooth.
- Arrange filled puffs on a plate, drizzle with warm chocolate sauce, dust with powdered sugar, and add mint. Enjoy!
Notes
These profiteroles are best served fresh, but you can bake the pastry ahead of time and fill them just before serving.
Nutrition
- Serving Size: 1 profiterole
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Mots clés: profiteroles, dessert, chocolate, vanilla cream, French pastry
