Prepare to embark on a culinary journey that will transport your taste buds to the charming patisseries of France with these extraordinary Chocolate Cardamom Cream Filled Profiteroles! Imagine delicate, golden-brown choux pastry puffs, perfectly crisp on the outside and filled with a luxurious, velvety cream that whispers hints of exotic cardamom and rich chocolate. These aren't just desserts; they're edible works of art that will make you feel like a professional pastry chef right in your own kitchen. Whether you're looking to impress guests or simply treat yourself to a gourmet experience, these profiteroles are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: French
Serves: 12 profiteroles
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 2 tablespoons cocoa powder
- 1 teaspoon ground cardamom
- 1/2 cup sugar
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted.
- Remove from heat and quickly stir in the flour all at once. Mix vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring for 1-2 minutes to dry out the dough, which helps create a crisp exterior.
- Transfer the dough to a stand mixer or large mixing bowl. Let it cool for 5 minutes.
- Add eggs one at a time, beating thoroughly after each addition. The dough should become smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe
- 5-inch rounds onto the prepared baking sheet, leaving 2 inches between each puff.
- Bake for 20 minutes until golden brown and puffed. Do not open the oven during baking.
- Remove from oven and immediately pierce each profiterole with a small knife to release steam. Let cool completely on a wire rack.
- For the filling, whip heavy cream with sugar, cocoa powder, and ground cardamom until stiff peaks form.
- Once profiteroles are cool, cut a small hole in the bottom of each. Pipe the chocolate cardamom cream into each puff.
- Optional: Dust with powdered sugar or drizzle with melted chocolate before serving.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature for the most consistent choux pastry.
- Beat eggs thoroughly: Add eggs one at a time and beat completely to create a smooth, glossy dough.
- Pipe evenly: Use a consistent piping technique to create uniform profiteroles that bake evenly.
- Don't open the oven: Resist the temptation to peek while baking, as this can cause profiteroles to deflate.
- Cool completely: Let profiteroles cool entirely before filling to maintain their crisp texture.
- Flavor variations: Experiment with different spices or add a splash of liqueur to the cream for unique twists.
- Make ahead: Unfilled profiteroles can be stored in an airtight container for 1-2 days before filling.
- Filling technique: Use a small piping tip to fill profiteroles from the bottom for a neat, professional look.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 110mg
