Description
These elegant Gold-Dusted Chocolate Profiteroles feature light and airy choux pastry shells filled with creamy chocolate pastry cream, topped with a rich chocolate ganache and delicately adorned with edible gold leaf or gold dust. Perfect for special occasions or to impress your guests with a luxurious dessert.
Ingredients
Scale
Choux Pastry
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 large eggs
Chocolate Pastry Cream
- 1 cup whole milk
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 cup semi-sweet chocolate, chopped
Chocolate Ganache
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate, chopped
Garnish
- Edible gold leaf or gold dust (optional)
Instructions
- Make the Choux Pastry: In a medium saucepan, bring water and unsalted butter to a boil. Once boiling, add the all-purpose flour all at once and stir vigorously until the dough pulls away from the sides of the pan and forms a smooth ball. Remove from heat and allow the dough to cool for about 5 minutes.
- Add Eggs: Beat in the eggs one at a time, incorporating each completely before adding the next, until the mixture is smooth and pipeable, forming a thick batter.
- Bake the Shells: Preheat your oven to 400°F (200°C). Pipe rounds of the dough onto a parchment-lined baking sheet. Bake for 20 to 25 minutes until the profiteroles are puffed up and golden brown. Remove from the oven and allow to cool completely before filling.
- Make Pastry Cream: Heat the whole milk in a saucepan until warm. In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth. Temper this mixture by slowly adding the warm milk while whisking continuously. Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until it thickens into a creamy custard. Remove from the heat and stir in the chopped semi-sweet chocolate until fully melted and incorporated. Chill the pastry cream until ready to use.
- Fill Profiteroles: Using a piping bag, carefully fill the cooled choux pastry shells with the chilled chocolate pastry cream.
- Make Ganache: Heat the heavy cream until just simmering and pour it over the chopped semi-sweet chocolate. Let sit for a minute, then stir until smooth and glossy.
- Dip and Garnish: Dip the tops of the filled profiteroles into the chocolate ganache to coat. While the ganache is still wet, gently apply edible gold leaf or gold dust to the tops for an elegant finish. Allow the ganache to set before serving.
Notes
- Ensure the choux pastry dough is cooled before adding eggs to prevent scrambling.
- For best results, pipe uniform rounds to ensure even baking and puffing.
- Chilling the pastry cream enhances flavor and texture.
- Edible gold leaf is optional but adds a luxurious, festive touch.
- Store filled profiteroles in the refrigerator and consume within 2 days for freshness.
