Monday, June 15, 2015


Profiteroles rellenos con crema de Chocolate

Chokolovers, for this Monday I bring you more sweets with one of my favorite recipes, this mega tasty Profiteroles Filled with Chocolate Cream, nom nom… These are ideal for this upcoming Father’s Day, for some dessert table at a party or if you’re attending to an event these profiteroles will make you look like the real deal, they’re delicious and refined so you can never go wrong with them! :-P 

I always loved profiteroles but I must admit that they aren’t quite easy to make, if you’re a newbie at baking they’re going to make you feel intimidated, like I was at the beginning of this baking journey too! Because the dough is cooked twice, yup TWICE! The first time on the stove and the other right in the oven, so yeah it was a scary situation as you have to add eggs into a hot batter, I thought I was going to end up with sugary scrambled eggs or something like that but even tho there’s a valid risk to it is not that certain to happen, you’ll see is more likely to finish with a beautiful fluffy paste than with scrambled eggs, I promise ;-)

To make this Profiteroles Filled with Chocolate Cream, we’re going to need a pâte sucrée which in fact is easy to make is a basic cookie dough, we’re also going to make our own chocolate pastry cream which without a doubt is one of my top five favorites in the whole world and then the choux pastry which is the dough for the profiteroles, éclairs or cream puff. This dough is very versatile as you can see so chop chop chop, let’s begin to bake this babies! (-:

Pâte Sucrée

Vanessa Hernández
Published 06/15/2015
The pâte sucrée is a dough further enriched with eggs and sugar. This dough is splendid to make cookies and the base for tarts.


  • 150 grs of unsalted butter
  • 95 grs of icing sugar
  • 30 grs of almond flour
  • 1 gr of salt
  • 1 egg
  • 250 grs of all-purpose flour


In a bowl of a food processor combine all your ingredients until mixture resembles a coarse dough, then transfer to a sheet of wax paper, flatten with a rolling pin and put the dough in a pan. Let it chill for at least an hour.

Yield: 300 grs of sweet tart dough
Prep Time: 0 hrs. 10 mins.
Cook time: 00 hrs. 00 mins.
Total time: 10 mins.
Tags: Pâte Sucrée,  Sweet Tart Dough, Cookie Dough.


Crème Pâtissière au Chocolat

Vanessa Hernández
Published 06/15/2015
This chocolate pastry cream is intense and delish perfect to fill any desert you want.


  • 250 ml of milk
  • 60 grs of sugar
  • 20 grs of cornstarch 
  • 3 egg yolks
  • 100 grs of dark chocolate


  1. In a saucepan on medium heat bring the milk to a simmer.
  2. In the meantime put the egg yolks, the sugar and the cornstarch in a bowl and mix well, gradually add the warm milk and whisk. Once the milk is completely mix transfer it back to the saucepan and add the dark chocolate. Let the chocolate melt on medium heat, and continue to whisk until thick, 1 minute and off the heat.
  3. Transfer your chocolate pastry cream to a bowl and cover with plastic wrap and refrigerate until completely cool.

Yield: 1 cup of chocolate pastry cream.
Prep Time: 0 hrs. 20 mins.
Cook time: 00 hrs. 20 mins.
Total time: 40 mins.
Tags: Pastry Cream, Chocolate, Dark Chocolate, Filling, Chocolate Pastry Cream.


Choux Pastry

Vanessa Hernández
Published 06/15/2015
This is the archetypical French dough for profiteroles, is a light and airy pastry dough, perfect to fill with creams or fruits.


  • 1 cup of water minus a tablespoon
  • 1 tbsp. of butter
  • 100 grs. of unsalted butter
  • ¾ cup of all-purpose flour
  • 1 tbsp. of sugar
  • 3 or 4 eggs
  • A pinch of salt


  1. Bring the water, the butter and milk to a boil in a saucepan on medium high then add the sugar and the salt.
  2. Once the butter has melted and the mixture is smooth add the flour, you can add a little bit of baking powder if you want. Stir vigorously with a wooden spoon until you have a tight dough. After 3 minutes remove the pan from heat and let it cool but not entirely, just a little!
  3. Add the eggs one by one so they won’t cook. You have to whisk actively while adding every egg. You can make this step in a stand mixer fitted with the dough hook if it makes you feel safer, this is the securest way to achieve this dough without making a mess. For this recipe is required from 3 to 4 eggs. If you see you achieved the right consistency with the 3rd egg don’t add the last one. Go check the video to see how your pastry dough must look.
  4. Transfer the dough to a pastry bag and pipe the dough forming 1” and 2” circles onto two different baking sheets.
  5. Cut 1” and 2” circles out of your pâte sucrée and cover the top of the choux dough with them.
  6. Pre-heat your oven at least for 20 minutes before and bake from 25-30 minutes at 400ºF (200ºC).
  7. Once they're ready let them cool before filling with the chocolate pastry cream.

Yield: 12 large and 12 small profiteroles.
Prep Time: 0 hrs. 20 mins.
Cook time: 00 hrs. 30 mins.
Total time: 50 mins.
Tags: Choux Pastry, Fluffly Pastries, Profiteroles.

I know, I know, they’re three processes for only one recipe at the end…in a single post! But these Profiteroles Filled with Chocolate Cream are A-M-A-ZING! I swear. They look and taste spectacular, it totally worth the time and effort, go ahead and dare to make your own Profiteroles Filled with Chocolate Cream. I know I have a little obsession with French pastries but in the end this is a great way to train your fears and anxieties by making something delish and beautiful n_n

I hope some of you bake some profiteroles with this recipe, follow me on Instagram for previous of what’s coming next and share your results with #chokolatpimienta… Don’t forget to check the video tutorial I swear is super helpful so you can watch how to achieve the perfect result in every step of the recipe. For this and other recipes, tips and more go to my Youtube Channel and please SUBSCRIBE. Kisses.

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