Estes profiteroles são a sobremesa ideal para uma ocasião especial. A massa choux leve e arejada, recheada com um surpreendente caramelo salgado e natas batidas, e coberta com um molho de chocolate negro intenso, cria um contraste de sabores e texturas que é simplesmente irresistível. É uma sobremesa clássica e elegante que, apesar de parecer complexa, é perfeitamente alcançável na sua cozinha.

Ingredientes

  • 150g de Farinha de Trigo
  • 100g de manteiga
  • 4 Ovos
  • 300ml de água
  • 200ml de natas para bater
  • 1 c.s. de açúcar refinado
  • 2 c.s de açúcar amarelo
  • 1 c.chá de sal grosso
  • 2 c.s. de manteiga
  • 100ml de natas
  • 200ml de chocolate negro (usei 70% de cacau)
  • 200ml de natas

Preparação

  1. Pré-aqueça o forno a 200ºC.
  2. Peneire a farinha.
  3. Num tacho, coloque a manteiga e a água e deixe que a manteiga derreta. Deixe levantar fervura. Retire do lume, coloque a farinha e vá mexendo com uma colher de pau, até que a massa forme uma bola e descole do fundo.
  4. Deixe arrefecer até se seguro juntar os ovos, sem cozerem.
  5. Bata os ovos num prato e vá juntando gradualmente à massa, batendo continuamente, até que esta fique com um aspeto brilhante.
  6. Forre um tabuleiro com papel vegetal, coloque a massa num saco de pasteleiro e disponha pequenas quantidades de massa, com algum espaço entre si. Não se esqueça que os profiteroles crescem um pouco no forno.
  7. No final, molhe o dedo indicado com água fria e toque na pontinha da massa que normalmente tem tendência a queimar (opcional).
  8. Leve ao forno durante 40 minutos.
  9. Quando estiverem prontos, retire-os e deixe arrefecer.
  10. Bata as natas em chantilly e junte 1 c.s. de açúcar refinado.
  11. Com a ajuda de uma faca, faça uma pequena incisão nos profiteroles, de forma a conseguir introduzir o bico do saco de pasteleiro. Encha um saco com o caramelo e vá distribuindo pelos profiteroles. Não encha totalmente pois vai precisar de encher também com o chantilly.
  12. Repita o mesmo processo para o chantilly.
  13. Num tacho coloque água a ferver e sobre esta, mas sem esta em contato direto, coloque uma taça de vidro ou metal. Parta o chocolate em pedaços e coloque-os na taça. Junte as natas e vá espreitando, mexendo ocasionalmente até que todo o chocolate derreta e fique totalmente incorporado com as natas.
  14. Verta sobre os profiteroles na altura de servir.

Get ready to create a truly showstopping dessert with the English version of this recipe.

Dark Chocolate Profiteroles with Salted Caramel

Profiteroles are a classic French patisserie staple for a reason. These small, hollow balls of choux pastry are wonderfully light and airy, making them the perfect vessel for all kinds of delicious fillings. This recipe takes them to the next level of indulgence by pairing a classic chantilly cream with a decadent salted caramel centre, all enrobed in a rich dark chocolate sauce.

The secret to perfect profiteroles lies in the choux pastry. It’s crucial to add the eggs to the cooled flour-and-water paste gradually, beating well after each addition until you have a smooth, glossy, and pipeable consistency. Another key tip is to resist the urge to open the oven door while they bake, as the sudden drop in temperature can cause them to collapse. When done correctly, they will be golden, crisp, and beautifully puffed up.

While the combination of salted caramel, sweet cream, and dark chocolate is a guaranteed winner, feel free to get creative. You could flavour the cream with coffee or a liqueur, or fill the profiteroles entirely with a good quality ice cream for a classic Profiterole Buns dessert. However you choose to serve them, they are a guaranteed showstopper.

Ingredients

  • For the Choux Pastry:
  • 150g plain flour
  • 100g butter
  • 4 eggs
  • 300ml water
  • For the Salted Caramel:
  • 2 tbsp light brown sugar
  • 1 tsp coarse sea salt
  • 2 tbsp butter
  • 100ml double cream
  • For the Chantilly Cream:
  • 200ml double cream
  • 1 tbsp caster sugar
  • For the Chocolate Sauce:
  • 200g dark chocolate (70% cocoa solids)
  • 200ml double cream

Method

  1. For the choux pastry: Preheat the oven to 200°C. Sift the flour and set aside.
  2. In a saucepan, heat the water and butter until the butter has melted. Bring to a rolling boil. Remove from the heat and immediately add all the flour at once. Beat vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
  3. Let the dough cool until it’s safe to add the eggs without them scrambling.
  4. Lightly beat the eggs in a separate bowl. Gradually add the beaten egg to the dough, beating continuously until the mixture is smooth and glossy.
  5. Line a baking tray with baking paper. Transfer the choux paste to a piping bag and pipe small mounds onto the tray, leaving some space between them as they will puff up in the oven.
  6. To prevent the tips from burning, you can dip a finger in cold water and gently pat down the point on each mound (optional).
  7. Bake for 35-40 minutes, until golden and crisp. Do not open the oven door during baking. Once cooked, remove them and let them cool completely on a wire rack.
  8. For the salted caramel: While the profiteroles cool, place the sugar and butter in a small saucepan over a medium heat. Stir until the sugar has dissolved and the mixture is bubbling. Carefully pour in the double cream and the salt, and stir until you have a smooth sauce. Set aside to cool slightly.
  9. For the chantilly cream: Whip the double cream until it forms soft peaks, then add the caster sugar and whisk briefly to combine.
  10. To assemble: Using a small knife, make a small incision in the base of each profiterole. Transfer the cooled salted caramel to a piping bag and partially fill each profiterole.
  11. Repeat the process with the chantilly cream, filling the remaining space in each profiterole.
  12. For the chocolate sauce: Break the chocolate into pieces and place in a heatproof bowl. In a small pan, gently heat the cream until it’s almost simmering. Pour the hot cream over the chocolate and let it sit for a minute before stirring until you have a smooth, glossy sauce.
  13. To serve, pile the filled profiteroles onto a plate and pour over the warm chocolate sauce.