Profiteroles with 3 Fillings: Delicous Recipe Step-by-step

Ingredients

🍶 125 ml water (dough)
🥚 2 M eggs (dough)
🌾 75 g wheat flour (dough)
🧈 40 g butter (dough)
🧂 A pinch of salt (dough)
🍩 Icing sugar for decorating (dough)

🥚 1 large egg yolk (pastry cream)
🥛 250 ml whole milk, at room temperature (pastry cream)
🍬 40 g sugar (pastry cream)
🌽 20 g refined flour or corn starch (pastry cream)
🍦 1 teaspoon vanilla essence (optional) (pastry cream)

🍶 400 ml cream with a minimum of 35% fat content (cream and chocolate filling)
❄️ 80 g icing sugar (cream and chocolate filling)
🍫 30 g pure cocoa powder (cream and chocolate filling)

Profiteroles are one of those sweets that are difficult to measure out. Eating just one is an impossible task, because they are so delicious. Even more so if we prepare them with three different fillings, cream , chocolate and whipped cream , because enjoying one of each is -almost- obligatory. Being so small and so fresh, it is a sweet that goes down by itself.

They are ideal for putting the finishing touch to a celebratory meal , although nothing stops us from preparing them, simply because today is today. Accompanied by coffee , tea , liquor , etc., for after-dinner conversation, they will turn the moment into something very special.

To make the choux pastry perfect, it is essential to follow the instructions below to the letter, weighing the ingredients well and using medium-sized eggs , but, above all, using the trick I tell you so that they do not deflate when you take them out of the oven . In many houses they are served with hot chocolate sauce . Why not try it? Try them because you will not regret it.

Recipe for profiteroles with three fillings

Preparing the dough

1. Preheat the oven to 230ºC, with heat from above and below and without a fan.
2. Heat the water, butter and a pinch of salt in a small saucepan. When it reaches boiling point, remove from the heat and add all the flour at once. Mix well until all the ingredients are incorporated.
3. Next, add the eggs, one at a time, stirring until combined. Do not add the second until the first has been well incorporated into the dough. At first it seems like it will never integrate, but by stirring and stirring it will work, you just have to be patient.
4. We will obtain a fine, shiny dough that we let cool slightly before transferring to a pastry bag.
5. Then we wait until it is warm and we can hold the pastry bag without burning ourselves to shape the profiteroles. To do this, on a baking tray covered with baking paper or a silicone mat, we drop blobs of dough, making sure they are all the same size.
6. You have to leave a little space between them because they grow with heat and we don’t want them to stick together. This way we can avoid them sticking together.
7. Wet our fingers a little and flatten the peaks that have formed on the lumps of dough, leaving them smooth on the surface.
8. Place the tray in the oven, preheated to 230ºC with heat from above and below, and bake the profiteroles for 10 minutes. Then lower the temperature to 180ºC and bake for a further 102–14 minutes or until lightly golden.
9. Finally, to make them perfect, the trick is to let them slowly cool down for about 20 minutes with the residual heat of the oven. To do this, open the door a little, place a cloth or some other object to prevent it from closing, and let them rest.
10. Then we take out the tray and let them cool to room temperature.
11. If we have followed the steps correctly, the profiteroles will be hollow inside and very dry.
12. While they cool, we prepare the three fillings.

Pastry cream filling

1. In a deep microwave-safe bowl, mix all the ingredients and stir well with a whisk to homogenize. You can also do this with a blender until they are integrated and there are no lumps, although you don’t want too much foam.
2. We put it in the microwave and set it to maximum power for three minutes (780–800 W in ours).
3. Remove from the microwave, stir with a whisk and cook again in the microwave at maximum power for two more minutes.
4. Remove from the microwave, stir to homogenize and transfer to a pastry bag with a round or star nozzle.
5. We let it cool before storing it in the refrigerator.

Fillings with cream and chocolate

1. We put the cream, which must be very cold, in a large, deep container.
2. We add the icing sugar.
3. We beat it with the help of electric (or manual) rods until the cream thickens and is very firm.
4. We separate half and add the cocoa, stirring gently with a spatula to avoid adding more air and prevent it from curdling until it is homogenized.
5. We put both fillings into two different pastry bags, both with star or round nozzles.
6. We keep it in the refrigerator until we are ready to use it.

Finishing the profiteroles

1. We open the profiteroles in half, crosswise, and fill them with the pastry cream, the chocolate cream and the cream.
2. Sprinkle with icing sugar and serve. If you don’t want to eat them immediately, store them in the fridge.

Tips for perfect profiteroles with three fillings

• Profiteroles are usually served with a hot chocolate sauce. To prepare it you can use the ganache recipe, using 50 g less chocolate than indicated so that it is more liquid. The rest of the process remains the same.
• It is very important that the cream has a minimum of 35 percent fat content and is very cold. It also helps a lot to put the container in which you are going to whip it in the freezer.
• If you use larger eggs, the choux pastry may be too soft, so you may need to add a little more flour.
• The best way to prepare the profiteroles is with a pastry bag and a round nozzle. If you don’t have a pastry bag, you can use a plastic bag with one of the corners cut off.