Description
Light choux pastry puffs filled with sweet whipped cream, dipped in warm chocolate ganache, and finished with edible gold dust.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
- Edible gold dust (for decoration)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a boil. Remove from heat, stir in flour and salt until a ball forms.
- Beat in eggs one at a time, mixing until smooth.
- Spoon batter into a piping bag and pipe small mounds onto prepared baking sheet.
- Bake for 20-25 minutes until golden and puffed. Avoid opening the oven early.
- Allow to cool completely.
- In a mixing bowl, whip cream with sugar until stiff peaks form.
- Cut each profiterole in half and fill with whipped cream.
- For the ganache, heat chocolate and 1/2 cup cream until melted and smooth.
- Dip the tops of the filled profiteroles into the ganache.
- Dust with edible gold before serving.
Notes
Serve within a few hours for the best texture. Fill right before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 profiterole
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg