If you are craving an irresistible dessert that oozes elegance and indulgence, you have just found it in the Gold-Dusted Chocolate Profiteroles Recipe. These delightful, airy choux pastry puffs filled with rich chocolate pastry cream and topped with a silky ganache are elevated to dazzling heights with a sprinkle of edible gold. Perfect for impressive dinner parties or special celebrations, this recipe blends lightness and decadence in every bite, making your dessert experience truly unforgettable.
Ingredients You’ll Need
Creating the perfect batch of Gold-Dusted Chocolate Profiteroles may seem like a gourmet endeavor, but with these straightforward ingredients, each element plays a crucial role in achieving the perfect texture, flavor, and appearance.
- Water and whole milk: These liquids form the base of the choux pastry, ensuring a light and tender puff.
- Unsalted butter: Adds richness and helps create that delicate, flaky pastry shell.
- Granulated sugar: Sweetens the pastry and cream while balancing bitterness in the chocolate.
- Salt: Enhances the overall flavor and balances sweetness.
- All-purpose flour: The structural foundation that holds the airy pastry together.
- Eggs: Provide moisture and stability, crucial for that perfect puff and glossy finish.
- Chopped dark chocolate: Used in both the filling and ganache for deep, complex chocolate flavor.
- Cornstarch: Thickens the pastry cream to a smooth, luxurious consistency.
- Vanilla extract: Adds warmth and rounds out the chocolate’s depth.
- Heavy cream: Essential for a rich, velvety ganache topping.
- Edible gold leaf or gold dust: The stunning final touch that turns these profiteroles into a showstopper.
How to Make Gold-Dusted Chocolate Profiteroles Recipe
Step 1: Make the Choux Pastry Base
Begin by heating water, milk, butter, sugar, and salt until the butter melts and the mixture bubbles, creating the perfect environment for your flour to incorporate smoothly. This base ensures the pâte à choux will puff perfectly in the oven.
Step 2: Add the Flour and Cook the Dough
Off the heat, quickly stir in all the flour, letting the dough come together and pull away from the pan. Returning to the heat helps dry it slightly, which is the secret to light, hollow choux puffs.
Step 3: Cool and Incorporate Eggs
After cooling the dough for a few minutes, beat in eggs one by one. This step requires patience but is key to a smooth, glossy dough that pipes easily and bakes up with the perfect rise.
Step 4: Pipe and Bake
Pipe dollops of dough onto a parchment-lined baking sheet, giving space for each to expand into a golden puff. Bake at 400°F (200°C) without opening the oven door to maintain heat, then let them rest inside for perfect texture and color.
Step 5: Prepare the Chocolate Pastry Cream
Warm milk gently, then whisk sugar, cornstarch, salt, and egg yolks together. Tempering the yolks with hot milk ensures a silky smooth filling without scrambled eggs or lumps.
Step 6: Cook and Thicken Pastry Cream
Return the mixture to the heat and stir continuously until thickened to luscious perfection. This step transforms simple ingredients into an irresistible chocolate cream that fills each profiterole.
Step 7: Finish the Filling
Off the heat, stir in chopped chocolate, butter, and vanilla until glossy and smooth. Chill the pastry cream well, so it sets firm enough to pipe but remains creamy in the mouth.
Step 8: Fill the Profiteroles
Using a piping bag, fill each puff through a small hole, delivering a decadent surprise inside. Setting them aside carefully ensures they keep their shape and flavor before the final step.
Step 9: Make the Chocolate Ganache
Heat cream until steaming and pour over chocolate and butter, letting them melt gently into a luscious ganache. Its smooth sheen makes the profiteroles as beautiful as they are delicious.
Step 10: Dip and Decorate with Gold
Dip the tops of each filled puff into the ganache, letting excess drip off for a perfectly coated finish. Then, add edible gold dust or leaf just before serving to give these treats an unforgettable glow and luxury feel.
How to Serve Gold-Dusted Chocolate Profiteroles Recipe
Garnishes
While the edible gold dust already dazzles, consider adding fresh berries, a dusting of powdered sugar, or a sprinkle of finely chopped nuts for added texture and a pop of color that complements the rich chocolate.
Side Dishes
These profiteroles shine best alongside lighter accompaniments such as a bowl of fresh whipped cream, a scoop of vanilla bean ice cream, or even a subtle fruit coulis to balance the richness.
Creative Ways to Present
Stack them high in a croquembouche for a dramatic centerpiece, arrange on elegant plates with artistic swirls of chocolate sauce, or serve individually in glass dishes layered with mousse for a modern twist. The artful use of gold dust ensures every presentation radiates sophistication.
Make Ahead and Storage
Storing Leftovers
If you are lucky enough to have leftovers, store the profiteroles in an airtight container in the refrigerator for up to 2 days. Keep them chilled to preserve the creamy filling and prevent the choux from becoming soggy.
Freezing
While profiteroles are best enjoyed fresh, you can freeze the unfilled choux puffs before baking. Freeze them in a single layer on a tray, then transfer to a freezer bag for up to a month. Bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
Gently warm refrigerated profiteroles at room temperature before serving. Avoid microwaving to prevent compromising the texture of the pastry and chocolate cream. For crispier shells, a brief stint in a low oven can revive their delicate crunch.
FAQs
Can I make the profiteroles gluten-free?
Traditional choux pastry calls for all-purpose flour, but you can experiment with gluten-free flour blends designed for baking. Keep in mind that texture might differ slightly, so some trial might be necessary.
What type of chocolate works best in this recipe?
Semi-sweet or dark chocolates with 60–70% cocoa content offer the perfect balance of bitterness and sweetness for the pastry cream and ganache, enhancing the flavor without overpowering the delicate pastry.
How do I prevent the choux pastry from collapsing?
Ensure you bake the puffs thoroughly at a high temperature without opening the oven door during baking, and allow them to rest inside the warm oven after turning it off. This sets the pastry structure properly.
Is it necessary to chill the pastry cream before filling?
Yes, chilling allows the chocolate pastry cream to thicken and set, making it easier to pipe into the profiteroles without leaking and ensuring a firm but creamy texture.
Can I use other fillings besides chocolate pastry cream?
Absolutely! While this Gold-Dusted Chocolate Profiteroles Recipe shines with chocolate, you can try vanilla pastry cream, whipped cream, or even fruit-flavored fillings for a wonderful variation.
Final Thoughts
Embracing the joy of baking with the Gold-Dusted Chocolate Profiteroles Recipe brings a bit of magic to your kitchen and offers an unforgettable treat for your guests and yourself. Once you see how approachable this recipe is, you will want to make these elegant delights again and again, sharing the sparkle of edible gold and deep chocolate richness with every bite.
Print
Gold-Dusted Chocolate Profiteroles Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes plus chilling time
- Yield: 20 profiteroles
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Elegant and decadent Gold-Dusted Chocolate Profiteroles featuring light choux pastry filled with rich chocolate pastry cream, topped with glossy dark chocolate ganache, and finished with luxurious edible gold decoration. Perfect for impressing guests or special occasions.
Ingredients
For the Choux Pastry
- ½ cup (120ml) water
- ½ cup (120ml) whole milk
- ½ cup (115g) unsalted butter
- 1 tbsp granulated sugar
- ½ tsp salt
- 1 cup (120g) all-purpose flour
- 4 large eggs (room temperature)
For the Chocolate Pastry Cream Filling
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 4 oz (115g) semi-sweet or dark chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
For the Chocolate Ganache Topping
- 6 oz (170g) dark chocolate (60–70% cocoa), chopped
- ½ cup (120ml) heavy cream
- 1 tbsp unsalted butter
For Decoration
- Edible gold leaf or edible gold dust (optional)
Instructions
- Make the Choux Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring the mixture to a simmer over medium heat until the butter melts completely and the mixture just begins to bubble.
- Add the Flour: Remove the pan from heat and add all the flour at once. Stir vigorously with a wooden spoon until the dough forms and pulls away from the sides of the pan. Return the pan to medium heat and stir continuously for 1 to 2 minutes to slightly dry out the dough.
- Cool and Beat in Eggs: Transfer the dough to a large mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, mixing thoroughly between each addition until the dough becomes smooth, glossy, and pipeable.
- Pipe and Bake: Using a piping bag or spoon, portion tablespoon-sized mounds onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 25 to 30 minutes until the profiteroles are puffed and golden brown. Do not open the oven door during baking. Once done, turn off the oven and let the profiteroles rest inside for 5 minutes. Then transfer to a wire rack to cool completely.
- Prepare the Chocolate Pastry Cream: In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth and pale.
- Temper and Cook: Slowly pour the hot milk into the egg mixture while whisking constantly to temper the yolks. Pour the mixture back into the saucepan and cook over medium heat, whisking continuously, until it thickens and becomes smooth, about 3 to 5 minutes.
- Finish the Filling: Remove from heat and immediately stir in the chopped chocolate, butter, and vanilla extract until fully melted and smooth. Transfer the cream to a bowl, press plastic wrap directly onto its surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours until cold and set.
- Fill the Profiteroles: Transfer the chilled chocolate pastry cream to a piping bag fitted with a small round tip. Make a small hole in the bottom of each choux puff and pipe in the pastry cream until each is filled. Place the filled profiteroles on a tray and set aside.
- Make the Ganache: Place chopped chocolate and butter in a heatproof bowl. Heat heavy cream in a small saucepan until steaming, then pour it over the chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
- Dip and Decorate: Dip the tops of each filled profiterole into the warm ganache, allowing any excess to drip off. Return them to the tray and decorate with a small pinch of edible gold dust or carefully apply edible gold leaf. Allow the ganache to set slightly before serving or refrigerating.
Notes
- Do not open the oven door while baking the choux pastry to prevent collapsing.
- Use room temperature eggs for better incorporation into the dough.
- Press plastic wrap directly on pastry cream to avoid forming a skin.
- Edible gold decoration is optional but adds an elegant touch.
- Make profiteroles a few hours in advance and refrigerate after filling and glazing.
