Prepare to embark on a decadent culinary journey that will transport your taste buds straight to the heart of Paris! These Double Chocolate and Caramel Profiteroles are not just a dessert—they're a luxurious experience that combines the delicate artistry of French pastry with irresistible chocolate and caramel indulgence. Whether you're a seasoned baker or a curious food enthusiast, this recipe promises to transform your kitchen into a gourmet patisserie, delivering show-stopping treats that will make your guests swoon with delight.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 12 profiteroles
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup dark chocolate chips
- 1 cup caramel sauce
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Place the saucepan over medium heat and stir until the butter has completely melted.
- Once the butter has melted, bring the mixture to a gentle boil. Remove the saucepan from heat and quickly add 1 cup of all-purpose flour. Stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough that pulls away from the sides of the pan.
- Let the dough cool for about 5 minutes. This will prevent the eggs from cooking when added. After cooling, add the 4 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
- Using a wet finger, gently smooth the tops of the piped dough to prevent them from cracking during baking.
- Bake the profiteroles in the preheated oven for 20-25 minutes, or until they are puffed up and golden brown. Avoid opening the oven door while baking, as this can cause them to collapse.
- Once baked, remove the profiteroles from the oven and let them cool on a wire rack. They should be hollow inside.
- While the profiteroles are cooling, melt 1 cup of dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Once the chocolate is melted, prepare the caramel sauce if it's not already ready. You can use store-bought caramel sauce for convenience or make your own.
- To fill the cooled profiteroles, use a small knife to cut a small slit in the side of each one. This will create an opening for the filling.
- Using a piping bag, fill each profiterole with caramel sauce. Be generous, but be careful not to overfill them so that they don’t burst.
- Once filled, dip the tops of the profiteroles in the melted chocolate to coat them. Allow the excess chocolate to drip off before placing them back on the wire rack.
- For a finishing touch, drizzle some additional caramel sauce over the chocolate-coated profiteroles for an extra layer of flavor and decoration.
- Allow the chocolate to set for a few minutes before serving. Enjoy your delightful double chocolate and caramel profiteroles!
Tips
- Temperature is key: Ensure your butter and water mixture is at a gentle boil when adding flour to create the perfect choux pastry base.
- Egg technique matters: Add eggs one at a time and mix thoroughly to achieve a smooth, glossy dough that will result in perfectly puffed profiteroles.
- Piping precision: Use a piping bag with a large round tip and maintain consistent size for even baking. Wet your finger to smooth tops and prevent cracking.
- Oven etiquette: Avoid opening the oven door during baking to prevent profiteroles from deflating—patience is crucial for that perfect rise.
- Filling hack: Use a small knife to create a discreet slit for filling, and use a piping bag for even, controlled caramel distribution.
- Chocolate coating pro tip: Melt chocolate in short intervals and stir between each to prevent burning and achieve a smooth, glossy finish.
- Make-ahead friendly: You can prepare the choux pastry and components in advance, assembling just before serving for maximum freshness.
Nutrition Facts
Calories: 285kcal
Carbohydrates: 25g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
