Profiteroles are a classic dessert from French pastry-making that has won over palates all over the world. Their origin dates back to the 16th century in France, where they were initially made as small choux pastry buns filled with cream or ice cream and covered in chocolate or caramel sauce. In Latin America, this sweet treat is mainly known as "profiteroles," although in some countries like Mexico or Argentina, they may be found under the name "bocaditos de pasta choux" or simply "filled pastries." The fame of profiteroles lies in their light, delicate texture and the perfect combination of the pastry, the creamy filling, and the topping, which is usually a chocolate sauce that enhances the flavor.
This dessert is a clear example of European influence in Latin American cuisine, adapting to local ingredients and tastes while maintaining its original essence. Its preparation may vary by region, but the base of the pastry and the cream or ice cream filling remain constant, making profiteroles a universal and very versatile dessert.
How to Make Chocolate Cream Profiteroles
To begin, combine water, butter, sugar, and salt in a medium saucepan.
Place the mixture over low-medium heat to melt the butter completely.
Add the flour and cocoa powder all at once and stir vigorously until the mixture pulls away from the sides of the pan.
Remove the saucepan from the heat.
Preheat the oven to 400 degrees Fahrenheit.
Lightly grease a baking sheet with cooking spray.
With the saucepan off the heat, add the eggs one at a time to the mixture, beating well after each addition to fully incorporate.
Using a 1/4 cup measure, drop the mixture onto the baking sheet, leaving about 5 cm of space between each portion.
Bake for 40 minutes or until the profiteroles are puffed up and firm.
Let the profiteroles cool slightly once out of the oven.
Carefully cut off the top third of each puff.
Scoop out the soft center from the bases to create space for the filling.
Cool both the bases and the lids on a wire rack so they hold their shape.
Fill the puffs with your ice cream of choice.
Cover each puff with its respective cooled lid.
Freeze the profiteroles on the baking sheet until firm.
Then, transfer them to an airtight container and freeze for up to one week.
To serve, place the puff on plates and let it rest for 15 minutes at room temperature.
Finally, top with chocolate sauce or the sauce of your choice to enjoy an irresistible dessert.
Ingredients: Water, Unsalted butter, Sugar, Salt, Flour, Unsweetened cocoa powder, Eggs, and Ice cream.
