Nigella’s Profiteroles are choux pastry pastries stuffed with whipped cream and topped with a decadent hot chocolate sauce. A sweet treat that takes only around 30 minutes to bake but tastes like it took much longer.
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💗 Why You’ll Love This Nigella Profiteroles Recipe:
- Quick & Easy: This recipe is straightforward and doesn’t require extensive baking skills.
- Decadent Dessert: Profiteroles are a luxurious treat with creamy centers and a chocolatey topping.
- Homemade Goodness: You can enjoy the satisfaction of making these from scratch.
- Impressive Presentation: They make an elegant dessert for special occasions.
- Irresistible Flavor: The combination of choux pastry, cream filling, and chocolate sauce is a taste sensation.
❓ What Is Nigella’s Profiteroles Recipe?
Nigella’s recipe for profiteroles calls for choux pastry puffs filled with whipped cream and drizzled with rich dark chocolate sauce. It’s a lovely treat that doesn’t require a lot of ingredients but delivers a lot of flavor.
📜 Nigella Profiteroles Ingredients
For The Profiteroles:
- 75 grams unsalted butter (cubed)
- 175 millilitres water
- ½ teaspoon salt
- 100 grams plain flour
- 4 eggs
For The Hot Chocolate Sauce:
- 200 grams dark chocolate (roughly chopped)
- 125 millilitres double cream
- 20 millilitres chocolate liqueur (or coffee liqueur)
For The Centre:
- 150 millilitres cream (whipped)
👩🍳 How To Make Nigella Profiteroles
- Turn the oven temperature up to 200 degrees Celsius.
- Sift the flour into a medium bowl. Melt the butter over low heat with the water and salt in a medium saucepan. Bring to a boil, then turn off the heat.
- Mix the flour into the butter and sugar all at once using a wooden spoon. Repeat this process until the mixture pulls away from the sides of the saucepan.
- Put the pan back over low heat and beat the dough for another 30 seconds to dry it out.
- Add all three eggs, beating well after each addition. Combine the remaining egg in a small bowl and beat until smooth.
- Put the dough in a piping bag and pipe out 30–35 mounds, each about 2.5 cm across and separated by at least 1 cm.
- Bake for 20 to 30 minutes or until golden brown. Place on a wire rack to cool.
- Melt the chocolate and double cream together in a small saucepan over low heat, stirring often.
- Put whipped cream in the middle of each profiterole by cutting a small slit in the side.
- Drizzle with chocolate sauce before serving. If you don’t have a piping bag, you might simply slice them in half and spoon the filling in.
💭 Recipe Tips
- Precise Measurements: Accurate ingredient quantities ensure the choux pastry puffs rise perfectly.
- Patience with Choux: Follow the steps for mixing and baking choux pastry to achieve the desired texture.
- Fluffy Whipped Cream: Whip the cream until it’s airy and light for a delightful filling.
- Smooth Chocolate Sauce: Stir the chocolate and cream slowly to avoid lumps in the sauce.
- Creative Serving: Experiment with different shapes or sizes for a unique presentation.
🍨 What Pairs Nicely With Nigella Profiteroles?
You can’t go wrong serving Nigella Profiteroles with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a side of fresh berries.
🎚 How To Store Leftover Nigella Profiteroles?
- In The Fridge: Leftover profiteroles can preserved fresh in the fridge for up to 3 days if placed in a sealed container.
- In The Freezer: Leftover profiteroles can be frozen for up to 3 months when kept in a freezer bag. Defrost in the fridge or at room temperature.
🥵 How To Reheat Nigella Profiteroles?
- Oven: Prepare a 350F oven then spread profiteroles on a baking sheet and heat them for 3 to 5 minutes.
- Microwave: Arrange profiteroles on a microwave-safe plate and heat them on a low setting in 10-15-second intervals until warm.
FAQs
What is the difference between choux cream and profiteroles?
The key distinction is that profiteroles are typically filled with ice cream, while choux cream typically refers to choux pastry filled with pastry cream or custard.
Why do my profiteroles taste like eggs?
Your profiteroles taste like egg may be due to insufficiently cooling down the choux pastry dough, which can result in an eggy flavor.
What fluffy pastries are used in profiteroles?
Profiteroles use choux pastry, a light and airy dough known for its ability to puff up and create hollow pockets that can be filled with various delicious fillings.
How do you keep profiteroles from getting soggy?
To keep profiteroles from getting soggy, use a knife to pierce the base of each profiterole, allowing steam to escape and maintaining their crispness.
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Nigella Profiteroles Nutrition Facts
Amount Per Serving
- Calories 43
- Total Fat 2.4g
- Saturated Fat 0.9g
- Trans Fat 0g
- Cholesterol 8.6mg
- Sodium 34mg
- Potassium 8.8mg
- Total Carbohydrates 4.9g
- Dietary Fiber 0.1g
- Sugars 2.9g
- Protein 0.6g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Profiteroles
Description
Nigella’s Profiteroles are choux pastry pastries stuffed with whipped cream and topped with a decadent hot chocolate sauce. A sweet treat that takes only around 30 minutes to bake but tastes like it took much longer.
Ingredients
For The Centre:
For The Hot Chocolate Sauce:
For The Centre:
Instructions
- Turn the oven temperature up to 200 degrees Celsius.
- Sift the flour into a medium bowl. Melt the butter over low heat with the water and salt in a medium saucepan. Bring to a boil, then turn off the heat.
- Mix the flour into the butter and sugar all at once using a wooden spoon. Repeat this process until the mixture pulls away from the sides of the saucepan.
- Put the pan back over low heat and beat the dough for another 30 seconds to dry it out.
- Add all three eggs, beating well after each addition. Combine the remaining egg in a small bowl and beat until smooth.
- Put the dough in a piping bag and pipe out 30–35 mounds, each about 2.5 cm across and separated by at least 1 cm.
- Bake for 20 to 30 minutes or until golden brown. Place on a wire rack to cool.
- Melt the chocolate and double cream together in a small saucepan over low heat, stirring often.
- Put whipped cream in the middle of each profiterole by cutting a small slit in the side.
- Drizzle with chocolate sauce before serving. If you don’t have a piping bag, you might simply slice them in half and spoon the filling in.
Notes
- Precise Measurements: Accurate ingredient quantities ensure the choux pastry puffs rise perfectly.
- Patience with Choux: Follow the steps for mixing and baking choux pastry to achieve the desired texture.
- Fluffy Whipped Cream: Whip the cream until it’s airy and light for a delightful filling.
- Smooth Chocolate Sauce: Stir the chocolate and cream slowly to avoid lumps in the sauce.
- Creative Serving: Experiment with different shapes or sizes for a unique presentation.