White Chocolate Profiteroles recipe

Profiteroles recipe with white chocolate cream filling

I personally love profiteroles very much, what could be better than these little delicate treats? Though it is very straightforward to make choux pastry, I am a bit hesitant to make them as I just hate to make creme patissiere. But this time I had a really easy way out. Recently, after one of my baking experiments I was left with the whole jar of white chocolate cream. As I had to use it somehow I decided to make some profiteroles and use my cream to fill them. Easy and simple! I have been trying different profiteroles recipes and not all them work well unfortunately, but now I have found one recipe where every single profiterole comes out perfect and I would like to share it.

White Chocolate profiteroles recipe (makes around 40 small profiteroles)

Ingredients for choux pastry:
3 eggs (at room temperature)
225 ml liquids (half milk/half water)
40g unsalted butter
1 tbsp sugar
1 cup (250ml) plain flour (sifted)
pinch of salt

Ingredients for white chocolate cream:
200g white cooking chocolate
200ml double cream
If you want to make dark chocolate cream, use 150g dark chocolate and 250ml double cream

Preparation method:
White chocolate cream. Pour the cream in a saucepan and bring to simmer on the medium heat. Break the chocolate in pieces and place them in heatproof bowl. Pour the simmering cream on a top of the chocolate, leave for a minute and whisk by hand till the mixture is smooth and all chocolate is melted. Cool down to a room temperature and then refrigerate for at least an hour.

Choux pastry. Preheat the oven to 190°C and cover two baking trays with parchment paper. Place milk,water, butter, sugar and salt in a saucepan and bring to simmer on the medium heat. Prepare the flour and once the mixture at the simmering point, add the flour and stir vigorously with wooden spatula till all flour dissolves and batter forms a ball. Place the batter in the bowl and beat for couple of minutes to cool it down. Whisk slightly 2 eggs in a separate bowl. While still beating flour mixture on medium speed, add the whisked egg. Beat until mixed and then add last egg, again beat till mixed. Fill the piping bag (use round piping nozzle) with batter while it’s still warm. Pipe small amounts of batter around 2.5cm in diameter and leave around 3-4cm gap in between. Bake for 10 min, then reduce the temperature to 175°C and bake for another 15min. Before filling the profiteroles, cool them completely.

Filling the profiteroles with cream:

white chocolate profiteroles recipeFill the piping bag with thin round nozzle top with cream , make a small hole from the side of each profiterole and fill with cream till you feel that it becomes slightly heavier.
I decided not to cover my profiteroles with sugar glaze, as I am trying to cut down sugar intake. But it is very easy to make. Simply mix 1/2 cup icing sugar 2 tbsp milk and 1/2 melted butter. Dip each filled profiterole into the glaze and leave to cool.

If you cannot be bothered to fill every single one, you can just leave profiteroles empty and dip them into cream when you eat them!

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