Strawberry & Chocolate Profiteroles

by Sage Bakes
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Strawberry & Chocolate Profiteroles

Profiteroles with Chantilly Cream and Strawberry Jam are light, airy choux pastries filled with a luscious combination of sweet Chantilly cream and tangy strawberry jam, all topped with a rich dark chocolate ganache. These delightful pastries are perfect for special occasions or as a sweet treat anytime!
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Ingredients
  • Choux Pastry:
  • -100g (3.5 oz) unsalted butter, melted
  • -1 cup (250 ml) water
  • -1 cup (150g) plain or bakers flour
  • -4 eggs, room temperature
  • Melted Chocolate:
  • 200g (7 oz) dark chocolate (melted in the microwave or double boiler)
  • Chantilly Cream:
  • -1 cup (250 ml) full-fat cream
  • -1 1/2 tsp (2.4 ml) vanilla extract (optional)
  • -40g (1.4 oz) granulated sugar
  • Strawberry Jam (homemade or store bought)
Directions
Step 1
For the Choux Pastry: Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
Step 2
Boil Mixture: In a saucepan, combine melted butter and water. Bring to a boil over medium heat.
Step 3
Incorporate Flour: remove from heat, add the flour all at once, and stir vigorously until all incorporated and put back on the heat and cook the mixture for 5 minutes while constantly stirring until it forms a smooth ball that pulls away from the sides of the pan.
Step 4
Cool and Add Eggs: Remove from heat and let the dough cool for 10 minutes. Gradually beat in the eggs, one at a time, until the dough is smooth and glossy.
Step 5
Pipe Pastry: Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 2 inches in diameter) onto the prepared tray, leaving space between each mound. Get some water and with a wet finger dap the top of each pastry to push down the peak as it will avoid burning and result in even colour all over.
Step 6
Bake: Bake for 17 minutes, reduce the oven temperature to 160°C (350°F). Take the profiteroles out of the oven and with a knife pierce the bottom of the profiteroles to allow the steam to come out which helps them to dry out in the centre and avoid deflation. Put back on the baking tray and into the oven for further 7minutes. Remove from oven and allow them to cool completely on a wire rack.
Step 7
For the Chantilly Cream: Whip Cream: In a mixing bowl, combine the cream, vanilla extract, and sugar. Beat to Stiff Peaks: Using a hand mixer or whisk, beat the mixture until stiff peaks form. Be careful not to overwhip.
Step 8
Assembly: Fill Profiteroles: Using a piping bag fitted with a small nozzle, fill the cooled profiteroles with Chantilly cream and strawberry jam by piping it into the bottom of each pastry. Top with Ganache: Dip the tops of the filled profiteroles into the melted chocolate, allowing any excess to drip off.
Step 9
Serve: Arrange the profiteroles on a serving plate and optionally sprinkle with some freeze dried strawberry powder and enjoy.