Gold-Dusted Chocolate Profiteroles
Elegant and rich, these gold-dusted chocolate profiteroles make a showstopping New Year’s Eve dessert.
Ingredients
Ingredients
- ½ cup water
- ½ cup whole milk
- ½ cup unsalted butter
- 1 tbsp granulated sugar
- ½ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 4 oz semi-sweet or dark chocolate chopped
- 2 tbsp unsalted butter
- 1 tsp pure vanilla bean paste
- 6 oz dark chocolate chopped
- ½ cup heavy cream
- 1 tbsp unsalted butter
- Edible gold leaf or dust optional
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Simmer until butter melts.
- Remove from heat, add flour, and stir until dough forms. Return to heat and stir for 2 minutes.
- Cool dough for 5 minutes, then beat in eggs one at a time until smooth.
- Pipe tablespoon-sized mounds onto baking sheet. Bake for 25-30 minutes.
- Let profiteroles rest in the oven for 5 minutes, then cool.
- In a saucepan, heat milk until steaming. Whisk sugar, cornstarch, salt, and yolks.
- Temper yolks with hot milk, return to pan, and cook until thickened.
- Remove from heat, stir in chocolate, butter, and vanilla. Chill for 2 hours.
- Fill profiteroles with chilled pastry cream.
- Heat cream, pour over chocolate and butter, stir until smooth ganache forms.
- Dip profiteroles in ganache, decorate with gold dust. Allow to set.
Notes
- Do not open the oven door during baking.
- Store unfilled profiteroles at room temperature for up to 2 days.
- Store unfilled profiteroles at room temperature for up to 2 days.