Chocolate Profiteroles

Bigne al cioccolato, also known as chocolate profiteroles or cream puffs, is a delicious and elegant dessert that will impress your guests. These delicate pastries are made from choux pastry, filled with whipped cream or pastry cream, and topped with a rich chocolate sauce. This recipe yields 16 bigné and takes about 1 hour to prepare and bake.

Recommended wine: Pond Paddock Zarathustra Sauvignon Blanc

Choccolate Profiteroles

Servings	Calories	​Preparing	Cooking	Resting	Difficulty
4	215	30	25	30	3/4

Ingredients:

For the Choux Pastry:

• 125 ml water

• 50 g unsalted butter

• 1/4 tsp salt

• 75 g all-purpose flour

• 2 large eggs

For the Filling:

• 250 ml heavy cream

• 1 tsp vanilla extract

• 1 tbsp powdered sugar

For the Chocolate Sauce:

• 100 g dark chocolate, chopped

• 100 ml heavy cream

Instructions:

1. Preheat the oven to 200°C (390°F).

2. Bring the water, butter, and salt to a boil in a saucepan.

3. Remove the pan from the heat and add the flour all at once.

4. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.

5. Let the dough cool for 5 minutes.

6. Add the eggs one at a time, stirring well after each addition, until the dough is smooth and shiny.

7. Line a baking sheet with parchment paper.

8. Using a pastry bag or a spoon, pipe the choux pastry into 16 small mounds on the baking sheet.

9. Bake the choux pastry in the preheated oven for 25 minutes or until golden brown.

10. Let the choux pastry cool completely on the baking sheet.

11. In a bowl, whip the cream, vanilla extract, and powdered sugar until stiff peaks form.

12. Using a pastry bag, pipe the whipped cream into the centre of each bigné.

13. Chill the bigné in the refrigerator for 30 minutes before serving

14. Meanwhile, in a small saucepan, heat the cream until it starts to simmer.

15. Remove from the heat and stir in the chopped chocolate until melted and smooth.

16. Drizzle the chocolate sauce over the filled bigné.

Tips:

• Ensure the choux pastry is smooth and shiny before piping it onto the baking sheet.

• Be careful not to overfill the pastry with cream, as it may burst.

• Use a serrated knife to cut the bigné in half for easier filling.

• Serve the bigné al cioccolato immediately after adding the chocolate sauce to prevent them from becoming soggy.

Nutritional info per bigné:

§ Carbohydrates: 18g

§ Fat: 15g

§ Fiber: 1g

§ Protein: 4g

§ Sugar: 7g