Profiteroles

Recipe View 5 mins Prepare the Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 5 mins Make the Choux Pastry: In a medium saucepan, bring the water, butter, and salt to a rolling boil over medium-high heat. (5 minutes)

Recipe View 3 mins Remove from Heat: Immediately remove the saucepan from the heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms that pulls away from the sides of the pan. (3 minutes)

Recipe View 5 mins Incorporate the Eggs: Transfer the dough to a mixing bowl. Let it cool slightly for a minute or two. Add the eggs one at a time, beating well after each addition until the egg is fully incorporated and the dough is smooth and glossy. The dough should be thick but still pipeable. (5 minutes)

Recipe View 5 mins Shape the Profiteroles: Transfer the choux pastry to a piping bag fitted with a large round tip (or use a spoon). Pipe or drop evenly spaced dollops of dough onto the prepared baking sheet, about 1 inch in diameter and 2 inches apart. (5 minutes)

Recipe View 30 mins Bake the Profiteroles: Bake in the preheated oven for 25 to 30 minutes, or until the pastries are puffed up, golden brown, and sound hollow when tapped. Do not open the oven door during baking! (25-30 minutes)

Recipe View 30 mins Cool the Profiteroles: Remove the profiteroles from the oven and immediately poke a small hole in the side of each one with a toothpick or skewer. This allows steam to escape and prevents them from becoming soggy. Transfer to a wire rack to cool completely. (30 minutes)

Recipe View 5 mins Prepare the Rose Cream Filling: In a chilled mixing bowl, beat the chilled heavy cream with an electric mixer until soft peaks form. Gradually add the sifted confectioners' sugar and rose water, and continue to beat until stiff peaks form. Be careful not to overbeat. (5 minutes)

Recipe View 10 mins Make the Chocolate Ganache: In a small saucepan, bring the remaining cup of heavy cream to a simmer over medium heat. Remove from the heat and add the finely chopped chocolate. Let it sit for 1 minute to soften, then stir gently until the chocolate is completely melted and the ganache is smooth and glossy. (10 minutes)

Recipe View 10 mins Assemble the Profiteroles: Using a piping bag or a small spoon, fill each cooled profiterole with the rose cream filling through the hole you poked earlier. Arrange the filled profiteroles on a serving platter or individual plates. (10 minutes)

Recipe View 5 mins Drizzle with Ganache: Generously drizzle the warm chocolate ganache over the filled profiteroles. Serve immediately, or chill for later. (5 minutes)