Jump to recipe
Chocolate Ganache Profiteroles are a simple but delicious and quite spectacular dessert which is perfect for any occasion.
Chocolate Ganache Profiteroles
That’s correct. I have brought more delightful profiteroles to you, my friends.
It looks I’ve been on a choux pastry kick lately. Indeed, every year I have one or few major obsessions. For example, a couple of years back I was baking cake donuts like…a lot. Last year was marked as a Naan/flatbread pizza one, and, in fact, I have not done with it yet. Perhaps, I have found my long-term relationship, along with lavender, ice cream, and Irish cream. Apparently, I am in love with choux pastry too.
Otherwise, I cannot explain why I have shared already 2 recipes this year, these Red Velvet Profiteroles and Lazy Profiteroles with Caramel and Walnuts. Now I am sharing the idea for these lovely Chocolate Ganache Profiteroles, and there’s one more recipe waiting for the right time (Meaning, I cannot inundate you with all this sweet stuff at once).
You know what’s great about profiteroles? They are so easy to make (If followed some straightforward rules), and they are so elegant too. As I already said, perfect for any occasion.
For instance, I made these bad guys a month ago to celebrate our anniversary (Gosh. 12 years. Look forward to finding what next year brings. That would be fun if the date falls on Friday 13th as well. I need to check the calendar, haha). If you think I only made one kind of profiteroles, you don’t know me well, then. I made two different choux pastry (regular and chocolate), and I made 4 different filling. I might or might not have had the lavender flavor that day too (Your guesses? Did I make the lavender one or not?)
I have also realized I am having my blog’s anniversary soon! Yup, my very first post appeared on March 15, 2015. I have just found that the only two comments on this first post were spam messages suggesting some weight loss system. Hmm…did they hint at something?
On top of that, on March 8th I had another anniversary – 2 months since I moved to Halifax, Nova Scotia. I know the last one isn’t that impressing, but I will still accept your congratulations and edible gifts :)
And now please join me in having these delightful Chocolate Ganache Profiteroles (Preferably, with a glass of bubbly).
Chocolate Ganache Profiteroles
* You might have some extra ganache. You can roll out simple truffles (they will be softer than normally) and dust with some cacao powder.
- 2/3 cup (160 ml.) water
- 80 gr. butter, at room temperature, cubed
- 2/3 cup (100 gr) pastry flour, sifted
- 3 eggs, at room temperature, divided
- oil/cooking spray, for greasing
- 1/3 cup heavy (35%) cream
- 1/2 cup plain cream cheese, at room temperature
- 2 tbsp butter
- 1/2 cup dark chocolate chips (70%)
- 1/2 tsp vanilla extract
- little pinch of salt, optionally
- Preheat oven to 200 degrees C (400 degrees F). Brush a baking tray with the oil/spay. You can use parchment too.
- Whisk one and two remaining eggs in two separate small bowls. Set aside.
- Place the water and cubed butter in a medium saucepan over medium heat and cook, stirring, for about 3-4 minutes or until the butter has melted. Do not cook at higher heat and do not allow to boil as this makes more water to evaporate.
- Add the sifter flour to the butter mixture at once and beat with a wooden spoon until well combined.
- Place over low medium heat and cook, stirring, about 1-2 minutes or until the mixture starts to come away from the side of the saucepan.
- Remove from heat and let cool about 4-5 minutes.
- Stir in the 2 eggs into the mixture while beating with a wooden spoon. Add a little (about 1 - 1,5 tbsp) of the remaining one egg.
- Beat about 1 minute until the mixture is glossy and holds its shape.
- Spoon out / pipe the mixture onto the tray, about 2 cm apart. Brush the tops with 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!
- The profiteroles should be golden and looking dry from outside. Now you can open the door and check (by cutting in half) one of the profiteroles. It should be only slightly moist from the inside.
- Turn off the oven and leave the profiteroles inside for another 15-20 minutes then remove them from the oven and let completely cool.
- If you have smaller choux pastry, you will need to decrease the baking time.
- In a meanwhile, place the cream and cream cheese in a medium saucepan and cook over medium heat, stirring, about 3-5 minutes, or until the cream cheese has incorporated.
- Stir in the chocolate and keep over heat for about 20-30 seconds. Remove from heat and let stand, stirring few times, for about 2 minutes or until the chocolate has incorporated. Stir in the butter, vanilla, and salt (optional as the cream cheese is slightly salty).
- Cool then place in the refrigerate for about 30 minutes or until ready to use, to firm. If the ganache gets too form, remove from the fridge 15 minutes prior to use. It will be firm, like soft truffles; however, it will soften a bit if kept at room temperature.
- When assembling, cut off the tops of the profiteroles and fill with some of the ganache* see notes