Chocolate Glazed Profiteroles with Pine Nuts
A pastry gem that combines the lightness of choux pastry with a creamy heart and an irresistible chocolate bath.
65 min
Medium
Francesa
4 servings
The story behind
The first time I tried these profiteroles was at a special dinner, and I fell in love with how something so small can pack so much flavor. I love making them at home because watching them puff up in the oven is almost magical. This version is my absolute favorite because the touch of toasted pine nuts on top breaks the smoothness of the cream in an amazing way. They are the star dessert for a romantic dinner or a get-together with friends where you want to impress without spending all day in the kitchen. I recommend enjoying them with a strong espresso or a sweet dessert wine.
Instructions
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1Heat the water with the butter until it boils, add the flour all at once, and stir vigorously until a dough ball forms and pulls away from the sides.
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2Let the dough cool slightly and add the eggs one by one, beating well until the paste is glossy.
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3Using a pastry bag or two spoons, make small mounds on a baking sheet and bake at 200°C until golden and hollow inside.
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4Once cooled, slice them open and fill them with whipped cream (you can sweeten it to taste).
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5Melt the chocolate in a double boiler and drizzle it generously over the tops.
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6Finish with the pine nuts for that perfect crunch.
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