Rose Profiteroles

    Rose Profiteroles


    34 people made this

    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!

    Serves: 6 

    • 1 cup (250ml) water
    • 125g butter
    • 1/4 teaspoon salt
    • 1 cup (125g) plain flour
    • 4 eggs
    • 1 cup (250ml) thickened cream
    • 1/4 cup (50g) icing sugar
    • 1 teaspoon rose water
    • 1 cup (250ml) thickened cream
    • 435g dark chocolate, chopped

    Preparation:25min  ›  Cook:35min  ›  Extra time:1hour  ›  Ready in:2hours 

    1. Preheat an oven to 220 degrees C. Line a baking tray with baking paper.
    2. 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 tray in evenly spaced dollops.
    3. Bake in the preheated oven until the pastries have puffed up and turned golden brown; 25 to 30 minutes. Remove from the baking tray and cool on a wire rack to room temperature.
    4. Whisk 1 cup of thickened cream to soft peaks. Whisk in the icing sugar and rosewater until the sugar has dissolved.
    5. Bring the remaining cup of thickened cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
    6. 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.
    7. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

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