Profiteroles with White Chocolate Ganache
Made with authentic choux pastry, these little cream puffs will transport you to a French patisserie. No passport required.
Before You Start
You can make the pastry cream up to two days before filling the choux buns.
To Make Pastry Cream
- In a large bowl, beat egg yolks and sugar. Whisk in flour. Set aside.
- In a medium-sized saucepan, combine milk, heavy cream, and vanilla extract. Bring to a simmer then remove from heat.
- Slowly pour the warm milk mixture into the egg mixture—not the other way around or the eggs will curdle—whisking until the custard is smooth.
- In a clean saucepan over medium heat, add custard and whisk gently until thickened. Continue whisking for another 1–2 minutes until the mixture releases a few bubbles.
- Pour the custard into a bowl, cover with cling wrap, and set aside to cool.
To Make Choux Buns
- Preheat oven to 400°F in Bake Mode with a rack set at position “3.”
- In a large saucepan over medium-high heat, combine water, butter, and salt; heat until the butter melts and the water boils. Remove from heat.
- Add flour and beat with a wooden spoon until a dough forms, pulling away from the sides of the pan.
- Add dough to the bowl of a stand mixer fitted with a flat paddle attachment. Beat for 10 seconds to knock out the air and to cool slightly. Add one egg at a time and beat until the mixture is thick and smooth.
- Add batter to a piping bag fit with a 1-inch round piping tip. On a parchment-lined baking sheet, pipe 2-inch rounds about 2 inches apart. Wet the tip of your finger and smooth out the tops of each round to remove any points.
- Bake for 20–25 minutes until golden brown and sound hollow when tapped on the bottom.
- Cool on a rack, piercing the underside of each choux bun with a pin or cake skewer to release excess steam and prevent sogginess.
To Fill The Buns
- Fill just before serving.
- Add pastry cream to a piping bag fit with a small round nozzle. Insert the nozzle into an opening in the choux bun; if there is none, pierce the bun with the tip of a small knife or skewer. Gently squeeze the cream into the choux bun, being careful not to overfill them.
To Prepare Ganache
- Place chopped chocolate in a medium bowl.
- In a small saucepan over medium-high heat, bring the cream to a boil, and then pour it over the chocolate. Let it sit for 30 seconds. Using a whisk or heatproof spatula, gently stir the chocolate and cream together.
- When the ganache is smooth, add the butter stirring until incorporated.
- While warm, dip each cooled, filled bun into the ganache. Serve immediately.