- Prep: 25 min
- Cook: 35 min
- Ready In: 1 hr 30 min
“Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!” - by CELTICKIM
Original recipe yields 18 small profiteroles
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
- Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
- Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
- To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.
Amount Per Serving (6 total)
- 763 cal
- 61.7 g
- 47.6 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"The batter should not be "stiff" or thick. That's what makes the puffs so tender inside. I make these several times a year and they come out "perfect" if you follow the recipe exactly as it is. As ano..." See morether reviewer mentioned, you must wait until the water and butter are at a full rolling boil and then add the flour all at once. It also makes a difference if you don't add the eggs one by one as stated. The picture I added above is of this exact recipe followed 100% as it is. Edited to add: Please note that in different areas, "heavy" and "whipping" cream are the same thing. This is definitely meant to be the kind of cream you "whip". Also, if your puffs deflate when they come out of the oven, this could be due to banging the cookie sheet too hard, or simply the climate in your area. I find a foolproof way to prevent deflating is to cut a slit in the side of each puff as soon as you take them out of the oven to allow the hot air to escape and prevent them from falling. I notice someone mentioned their puffs were burning on the bottom. Mine have never done this, but some ovens run hotter than others so try reducing the heat to 400 degrees instead. Also, I use a Silpat which seems to work well with these."
"This recipe is pretty good. The dough is the same as in cream puffs, so I went over there after my first attempt was too runny. Basically, one key is that you HAVE to make sure the water and butter ..." See moreare at a rolling boiling before adding the flour!! If your liquid is not hot enough, the flour won't set correctly. The rest is very lovely. My boyfriend loves profiteroles and I made this for his birthday. He was very impressed!"
"I love profiteroles, but the rose water just takes it to a whole new level. I use a piping bag for the dough (it helps with uniformity, but it isn't necessary), and I usually like to mix the cream wi..." See moreth the sugar and the rose water before I whip it. Easier, fewer steps. If you're planning on serving these later, wait to put the chocolate sauce on because once it dries the flavor of the sauce is lost and it just lends an awkward texture to the profiteroles."
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