Description
These Gold-Dusted Chocolate Profiteroles are the ultimate showstopper—crisp choux pastry shells filled with silky chocolate pastry cream, dipped in glossy ganache, and topped with luxurious edible gold. Ideal for elegant parties or when you just want a touch of edible glam.
Ingredients
1/2 cup water
1/4 cup unsalted butter
1/2 cup all-purpose flour
2 large eggs
1 cup whole milk
2 large egg yolks
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 cup semi-sweet chocolate (chopped)
1/2 cup heavy cream
1/2 cup semi-sweet chocolate (chopped)
Edible gold leaf or gold dust (optional)
Instructions
1. Make the Choux Pastry: In a medium saucepan, bring water and butter to a boil. Add flour and stir until the dough pulls away from the sides. Cool for 5 minutes.
2. Add Eggs: Beat in eggs one at a time until smooth and pipeable.
3. Bake the Shells: Preheat oven to 400°F (200°C). Pipe rounds onto a baking sheet and bake for 20–25 minutes until puffed and golden. Cool completely.
4. Make Pastry Cream: Heat milk. In a bowl, whisk egg yolks, sugar, and cornstarch. Temper with warm milk, then return to the pan and cook until thick. Stir in chocolate. Chill.
5. Fill Profiteroles: Use a piping bag to fill cooled shells with chocolate pastry cream.
6. Make Ganache: Heat cream and pour over chopped chocolate. Stir until smooth. Dip tops of filled profiteroles.
7. Add Gold: Gently apply edible gold leaf or dust to the ganache tops. Let set.
Notes
Don’t open the oven door during baking, or the choux shells may collapse.
Allow pastry cream to fully chill before filling the profiteroles to avoid sogginess.
Gold leaf should be applied with tweezers or a soft brush for precision—it’s delicate!
Nutrition
- Serving Size: 1 profiterole
- Calories: 210
- Sugar: 9g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: profiteroles, choux pastry, ganache, chocolate cream, gold dessert