Indulge in a classic French treat with Mary Berry’s Profiteroles Recipe. Made with delicate choux pastry, filled with creamy whipped cream, and drizzled with rich chocolate sauce, these bite-sized treats are the perfect finishing touch to any special occasion.
Mary Berry’s Profiteroles
Mary Berry’s Profiteroles are a classic French dessert that consists of small, round choux pastry puffs filled with whipped cream or pastry cream and topped with a rich chocolate sauce.
In Mary Berry’s recipe, she starts by making the choux pastry, which is a simple mixture of butter, water, flour, and eggs that is cooked on the stove and then baked in the oven until puffed and golden. The puffs are then filled with whipped cream or pastry cream and arranged on a plate or platter.
To finish the dessert, Mary Berry prepares a rich and chocolatey sauce by melting chocolate and heavy cream together in a saucepan. The sauce is then drizzled over the filled puffs, creating a delicious and decadent dessert.
Mary Berry’s Profiteroles are typically served as a light and airy dessert that is perfect for special occasions and celebrations. With their crisp and puffy choux pastry and creamy filling, they are sure to become a favorite in any kitchen.
What is the difference between choux and profiteroles?
Choux and profiteroles are both similar baked goods that are made from the same type of dough, known as pâte à choux. The difference between the two lies in their shape, size, and the way they are served.
Choux is a small, round, light and airy pastry that is typically filled with sweet or savory fillings such as whipped cream, custard, or cheese. They are commonly used to make a variety of desserts and appetizers, such as eclairs, cream puffs, and gougères.
Profiteroles, on the other hand, are larger than choux and are typically served as a dessert. They are made by filling a larger choux pastry with sweet fillings such as ice cream and topped with a rich chocolate sauce. Profiteroles are usually served as individual portions and are often used in dessert presentation and decoration.
In summary, both choux and profiteroles are made from pâte à choux dough, but profiteroles are larger choux pastries that are typically filled with sweet fillings and served as a dessert.
What is the difference between a cream puff and a profiterole?
A cream puff and a profiterole are similar baked goods that are both made from pâte à choux dough, but there is a difference in the way they are served and filled.
A cream puff is a small, round pastry that is filled with whipped cream or custard and often dusted with powdered sugar. They are typically about the size of a golf ball and are often served as a sweet snack or dessert.
A profiterole, on the other hand, is a larger version of a cream puff that is typically served as a dessert. They are made by filling a larger choux pastry with sweet fillings such as ice cream, and they are often topped with a rich chocolate sauce. Profiteroles are usually served as individual portions and are often used in dessert presentation and decoration.
Both cream puffs and profiteroles are made from pâte à choux dough, but cream puffs are smaller and typically filled with whipped cream or custard, while profiteroles are larger and filled with ice cream and topped with a chocolate sauce.
Best Mary Berry’s Profiteroles Recipe
Servings: 6 Preparation: 15 minutes Cooking time: 30 minutes Calories: 196 Fat: 8.2g
Ingredients
For the choux pastry:
- 100g (4oz) unsalted butter
- 125g (4½oz) plain flour
- 4 large eggs
For the filling:
- 300ml (½ pint) double cream
- 1 tsp vanilla extract
For the chocolate sauce:
- 150g (5oz) dark chocolate, chopped
- 150ml (¼ pint) double cream
- 1 tbsp golden syrup
Instructions
- Preheat the oven to 220°C/200°C fan/gas mark 7. Line a large baking sheet with baking parchment.
- Put the butter, 125ml (4fl oz) water and a pinch of salt into a saucepan and heat until the butter has melted.
- Remove the saucepan from the heat and quickly add the flour, stirring continuously with a wooden spoon until the mixture forms a ball.
- Return the saucepan to low heat and cook the mixture, stirring continuously, for a further 1-2 minutes until it dries out a little.
- Remove the saucepan from the heat and transfer the mixture to a large mixing bowl.
- Beat in the eggs, one at a time, until the mixture is smooth and glossy.
- Spoon the mixture into a piping bag fitted with a large plain nozzle.
- Pipe small rounds of the mixture onto the prepared baking sheet, spaced well apart.
- Bake the profiteroles in the oven for 15 minutes, then reduce the temperature to 200°C/180°C fan/gas mark 6 and bake for a further 10-15 minutes, until they are crisp and golden.
- Pierce each profiterole with a skewer to release the steam and leave them to cool on a wire rack.
- To make the filling, whip the double cream and vanilla extract together until stiff peaks form.
- Spoon the mixture into a piping bag fitted with a large star nozzle.
- To make the chocolate sauce, put the chopped chocolate, double cream and golden syrup into a heatproof bowl set over a pan of gently simmering water.
- Stir continuously until the chocolate has melted and the mixture is smooth.
- To assemble the profiteroles, make a small hole in the side of each profiterole and fill with the whipped cream.
- Arrange the profiteroles on a serving plate and drizzle with the warm chocolate sauce.
Nutrition:
Calories: 196
Total Fat: 8.2g
Saturated Fat: 4.4g
Cholesterol: 17mg
Sodium: 159mg
Carbohydrates: 25.4g
Fiber: 0.7g
Sugar: 10.7g
Protein: 3.9g
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Ingredients
- For the choux pastry:
- 100g (4oz) unsalted butter
- 125g (4½oz) plain flour
- 4 large eggs
- For the filling:
- 300ml (½ pint) double cream
- 1 tsp vanilla extract
- For the chocolate sauce:
- 150g (5oz) dark chocolate, chopped
- 150ml (¼ pint) double cream
- 1 tbsp golden syrup
Instructions
- Preheat the oven to 220°C/200°C fan/gas mark 7. Line a large baking sheet with baking parchment.
- Put the butter, 125ml (4fl oz) water and a pinch of salt into a saucepan and heat until the butter has melted.
- Remove the saucepan from the heat and quickly add the flour, stirring continuously with a wooden spoon until the mixture forms a ball.
- Return the saucepan to low heat and cook the mixture, stirring continuously, for a further 1-2 minutes until it dries out a little.
- Remove the saucepan from the heat and transfer the mixture to a large mixing bowl.
- Beat in the eggs, one at a time, until the mixture is smooth and glossy.
- Spoon the mixture into a piping bag fitted with a large plain nozzle.
- Pipe small rounds of the mixture onto the prepared baking sheet, spaced well apart.
- Bake the profiteroles in the oven for 15 minutes, then reduce the temperature to 200°C/180°C fan/gas mark 6 and bake for a further 10-15 minutes, until they are crisp and golden.
- Pierce each profiterole with a skewer to release the steam and leave them to cool on a wire rack.
- To make the filling, whip the double cream and vanilla extract together until stiff peaks form.
- Spoon the mixture into a piping bag fitted with a large star nozzle.
- To make the chocolate sauce, put the chopped chocolate, double cream and golden syrup into a heatproof bowl set over a pan of gently simmering water.
- Stir continuously until the chocolate has melted and the mixture is smooth.
- To assemble the profiteroles, make a small hole in the side of each profiterole and fill with the whipped cream.
- Arrange the profiteroles on a serving plate and drizzle with the warm chocolate sauce.
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