Profiteroles with Strawberry Cream and Chocolate Ganache

Table of Contents

• Why You’ll Love These Profiteroles
• The Secret to Perfect Choux Pastry
• How to Make the Creamiest Strawberry Filling
• The Ultimate Chocolate Ganache Topping
• Serving and Storing Your Profiteroles
• Key Takeaways

Key Takeaways

• These profiteroles are filled with a rich and creamy strawberry mixture.
• The choux pastry is light, airy, and easy to make with the right technique.
• A silky chocolate ganache makes the perfect finishing touch.
• Perfect for special occasions or an elegant homemade dessert.
• Store leftovers in an airtight container to maintain freshness.

Why You’ll Love These Profiteroles

These profiteroles with strawberry cream and chocolate ganache are the ultimate treat for any dessert lover. Light, airy, and filled with a decadent strawberry cream, they are a perfect blend of textures and flavors. The chocolate ganache adds a luxurious touch that makes these irresistible. If you’re looking for sweet easy recipes that impress, this is it!

The Secret to Perfect Choux Pastry

Making the perfect choux pastry might seem intimidating, but it’s actually simpler than you think. The key is achieving the right consistency in the dough. A smooth, glossy dough ensures that your profiteroles rise beautifully, creating that delicate shell ready to be filled with deliciousness. If you’re interested in quick and easy dinner recipes, you’ll love how effortless these are to prepare.

How to Make the Creamiest Strawberry Filling

Nothing beats the fresh, slightly tangy taste of real strawberries blended into a light and airy cream. This strawberry filling is not only delicious but also pairs perfectly with the crisp choux pastry. Using fresh, ripe strawberries enhances the natural sweetness and provides the perfect contrast to the chocolate ganache. Whether you’re making a fancy dessert or looking for simple meals for dinner that include a sweet ending, this filling is a must-try.

The Ultimate Chocolate Ganache Topping

The crowning glory of these profiteroles is the smooth, rich chocolate ganache. Made with high-quality chocolate and heavy cream, this topping gives each profiterole a luxurious, melt-in-your-mouth finish. Whether you’re a fan of classic desserts or searching for a side dish for BBQ with a sweet twist, this ganache is a winner.

Serving and Storing Your Profiteroles

Profiteroles are best served fresh, but if you need to store them, keep them in an airtight container in the refrigerator. The choux pastry will stay crisp for a few hours before softening slightly, but they will still taste amazing. If you’re planning a dinner party and need an easy make-ahead dessert, these profiteroles are perfect. You can also freeze unfilled profiteroles and fill them just before serving. This dessert is a great addition to any homemade bread no knead meal spread.

Final Thoughts

Making profiteroles at home is not only rewarding but also surprisingly simple. With just a few ingredients and a bit of patience, you can create a bakery-style dessert right in your own kitchen. Whether you’re a seasoned baker or new to homemade pastries, this pint of ice cream-worthy treat is sure to impress.

Profiteroles with Strawberry Cream and Chocolate Ganache

Delicious profiteroles filled with fresh strawberry cream and topped with rich chocolate ganache. Perfect for any occasion!

Prep Time25 minutes mins

Cook Time25 minutes mins

Total Time50 minutes mins

Course: Desserts

Cuisine: French

Keywords: Homemade Bread No Knead, Pint Of Ice Cream, quick and easy dinner recipes healthy low carb, Side Dishes For Bbq, simple meals for dinner quick easy recipes, Steak Bites Recipe, sweet easy recipes

Servings: 12 pieces

Author: Betty

Ingredients

For the Choux Pastry

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 tsp salt

For the Strawberry Cream

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup fresh strawberries, mashed

For the Chocolate Ganache

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped

Instructions

For the Choux Pastry

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a saucepan, bring water, butter, and salt to a boil.
3. Add flour all at once, stirring constantly until the dough pulls away from the sides.
4. Transfer dough to a mixing bowl and let cool slightly.
5. Beat in eggs one at a time, ensuring each is fully incorporated.
6. Pipe or spoon small mounds of dough onto the baking sheet.
7. Bake for 20-25 minutes until golden brown and puffed. Cool completely.

For the Strawberry Cream

1. In a bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
2. Gently fold in the mashed strawberries.
3. Transfer the mixture to a piping bag and refrigerate until ready to use.

For the Chocolate Ganache

1. Heat heavy cream in a small saucepan until steaming, but not boiling.
2. Pour over chopped chocolate and let sit for 1-2 minutes.
3. Stir until smooth and glossy.

To Assemble

1. Slice the cooled profiteroles in half and pipe strawberry cream into the center.
2. Drizzle with warm chocolate ganache and serve immediately.

Notes

For best results, fill profiteroles just before serving to keep them crisp.