With Valentine’s Day around the corner, these Red Velvet Profiteroles are delightful, vibrant, and delicious idea to treat yourself and your beloved.
Today I am going to keep this very short and classy. Again. However, I am not doing this because I am being busy/tired/frozen, etc. I am embarrassed. I am not happy about the pictures of these Red Velvet Profiteroles. When I made it a couple of weeks back, we happened to have so unfortunate weather, rainy and gloomy, that I didn’t get almost any decent light (As the result, I literally couldn’t handle ISO. I am bad at this anyway). Certainly, I could have moved the photo session to the next day, but Andrey looked suspicious having checked them few times. I had some solid grounds to believe they would not survive for another day.
Besides, I kind of like the ambiance here despite the grainy images. Also, the profiteroles although not being perfect, look quite cute, don’t they? Finally, these Red Velvet Profiteroles are the way too delicious (and fan dessert!) to hide from you. Afterall, this is Valentine’s day, so I am supposed to give you some love.
Red Velvet Profiteroles
As for the dessert itself, I am proud of the result. Although I used a basic recipe for choux pastry incorporated just some coloring and cocoa powder, it looks there aren’t too many similar ideas on the Internet (I’ve checked Google!) That’s another reason to share this idea.
Thus, even though I was doubtful, I decided to share them on this blog. Hopefully, I repeat this one day or another and update the images.
That’s all for now. Fingers crossed – you won’t stop by here and see this post:) If you have stopped here, please don’t be too harsh on me.
Better make some of these Red Velvet Profiteroles.
- 2/3 cup (160 ml) water
- 80 gr. butter, at room temperature, cubed
- 2/3 cup (100 gr) flour, preferably pastry flour, sifted
- 2 tbsp dark cocoa powder, sifted
- about 1 tsp of red coloring
- 3 eggs, at room temperature
- oil/spray, for greasing
- 1/4 cup heavy cream
- 2/3 cream cheese
- 1/3 powdered sugar
- 1 tsp vanilla extract
- Place the water with butter in a saucepan over medium heat. Cook, stirring, for 2-4 minutes until the butter has fully melted. Do not boil.
- Stir in the sifted flour and cocoa powder at once and using a wooden spoon/spatula beat until well combined.
- Place over low heat and cook, stirring, for about 1 or 2 minutes or until the mixture starts to come away from the side of the saucepan.
- Remove from heat and let stand for about 5 minutes to cool slightly.
- Whisk one egg in a small bawl and set aside.
- Add two remaining eggs to the mixture beating well with the spoon/spatula.
- Stir in the red coloring to reach the desired color.
- Add a little of the reserved egg (about 1/4 of it). The dough should easily falls from the spoon but hold its shape.
- Preheat oven to 200 degrees C. Brush a baking tray with the oil/spay.
- Using a spoon or pastry bag, spoon out the mixture onto the tray, about 2 cm apart (I preferred medium size resulting in about 20 profiteroles, you might make them bigger or smaller - just adjust the baking time). Brush the tops with a little of the remaining egg.
- Bake in the preheated oven for about 15 minutes then reduce heat to 170 degrees C and bake for another 10 minutes. Do not open the oven's door while baking!
- Remove from the oven and using a small knife or wooden stick, pierce the top of each profiterole to release the steam. Check the insides with your finger - if the dough is too wet, bake for another 10 minutes or so at 150 C and then dry out in the turned off oven. If the insides look fine, then turn off the oven and let the profiteroles stay in the oven for about 15-20 minutes to dry out.
- In a meanwhile, in a small saucepan combine the cream and cream cheese and cook over medium heat, stirring, until the cheese melts and incorporates. Off heat and stir in the powdered sugar and vanilla. Beat well to get rid of any lumps. Keep the filling in the fridge until ready to use.
- To serve the profiteroles, cut the little tops from the profiteroles and fill with the cream cheese. Drizzle with some chocolate sauce/ganache if desired.