Recipes Cuisine European French Profiteroles 4.1 (54) 43 Reviews 20 Photos 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! Submitted by CELTICKIM Updated on November 2, 2022 Save Rate Print Share Close Add Photo 20 20 20 20 Prep Time: 25 mins Cook Time: 35 mins Additional Time: 30 mins Total Time: 1 hr 30 mins Servings: 6 Yield: 18 small profiteroles Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 cup water ½ cup butter ¼ teaspoon salt 1 cup all-purpose flour 4 eggs 1 cup heavy cream ¼ cup confectioners' sugar 1 teaspoon rose water (Optional) 1 cup heavy cream 9 ounces semisweet chocolate, chopped Directions 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. I Made It Print 93 home cooks made it! Nutrition Facts (per serving) 763 Calories 62g Fat 48g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 763 % Daily Value * Total Fat 62g 79% Saturated Fat 37g 183% Cholesterol 273mg 91% Sodium 284mg 12% Total Carbohydrate 48g 17% Dietary Fiber 4g 13% Total Sugars 27g Protein 11g 22% Vitamin C 1mg 1% Calcium 78mg 6% Iron 4mg 21% Potassium 132mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.