Profiteroles Trifle Recipe
Indulge in the decadence of this Profiteroles Trifle recipe! Learn how to make light and fluffy cream puffs, rich vanilla and chocolate custard for filling and layers, and a luxurious chocolate ganache. Topped with a dollop of vanilla whipped cream, this trifle is the perfect dessert for any occasion. Follow the step-by-step instructions and impress everyone who will have the chance to try it. Don’t forget to share your creations on social media and tag me, we can’t wait to see your delicious Profiteroles Trifle!
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Profiteroles, also known as cream puffs, are a classic French pastry made with choux dough. When filled with a mixture of vanilla and chocolate cream, and layered with more custard cream, they become a truly irresistible treat. Topped with a rich chocolate ganache sauce and whipped cream, this profiteroles trifle recipe is sure to impress.
Profiteroles, also known as cream puffs, are a classic French pastry made with choux dough. When filled with a mixture of vanilla and chocolate cream, and layered with more custard cream, they become a truly irresistible treat. Topped with a rich chocolate ganache sauce and whipped cream, this profiteroles trifle recipe is sure to impress.
Choux Puffs
Profiteroles are small, round pastries made from choux dough, typically filled with whipped cream, custard, or ice cream and then drizzled with chocolate sauce or caramel. They originated in France and are often served as a dessert at fancy restaurants or as part of a dessert platter. They can also be filled with savory ingredients like cheese or meat and served as an appetizer or main course.
Trifle Assembly
In this trifle version of the profiteroles, more layers of vanilla and chocolate custard cream are alternatively added to the layers of the cream puffs to assemble and delightful dessert that is convenient for any occasion. The chocolate ganache adds not only to the flavors and texture, but it seals all the flavors of the components.
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Profiteroles Trifle Recipe
Equipment
- 3 Piping bags or a reusable one.
- A deep dish, glass bowl, or individual
- A filling nozzle
Ingredients
Pate a choux recipe
- 75 ml Whole milk 1/3 cup
- 105 ml Water 7 tbsp
- 2 g Salt 1tp
- 8 g Sugar 1 tbsp
- 67 g Butter 1/3 cup
- 3 Eggs
Custard Cream
- 1 Liter Whole milk 4 + 1/4 cups
- 8 Egg yolks
- 180 g Sugar 3/4 cups + 2 tbsp
- 80 g Cornstarch 1/2 cup + 2 tbsp
- 57 g Butter 4 tbsp
Chocolate Ganache
- 100 g Chocolate (dark or a combination of dark and milk chocolate) 1 cup
- 100 g Heavy Cream 0.4 cup
Whipped Cream
- 150 ml Heavy Cream 0.65 cup
- 65 g Icing Sugar 3 tbsp
- 1 tsp Vanilla extract
Instructions
Prepare the choux pastry
- Preheat the oven to 180°C – 358°F
- In a saucepan, add the milk, water, sugar, salt, and butter. Bring the saucepan on medium heat until the butter melts and starts simmering.
- Reduce the heat to the minimum and add the flour at once. Use a spatula or a wooden spoon to mix and integrate the flour.
- The dough should be mixed against the saucepan sides until it smoothens and forms a ball that holds together. Mix for about 30 seconds to a minute to dry the dough.
- Transfer the dough to a mixing bowl. If you are using a machine, use the paddle attachment and start mixing to help it cool faster.
- When cools, beat the eggs slightly, then add them gradually to it while mixing.
- Once the eggs are incorporated check the texture. Do not overmix it, the batter is ready when it forms a thick ribbon that holds.
- Prepare a baking tray lined with some parchment paper. Transfer the choux pastry to a piping bag with a normal round nozzle, or simply cut off the tip.
- Pipe the choux, they should have approximatly 3cm or 1,5 inches in diameter.
- Bake for 30 to 35 minutes, do not open the oven while they are baking.
Custard Cream
- To the milk add about 1 tbsp spoon of milk and bring to simmer.
- Add the rest of the sugar to the egg yolks and beat together until the mixture thickens and the color brightens, almost white.
- Add the cornstarch and mix again to incorporate it.
- Once the milk starts simmering, remove it from the heat and start adding it gradually to the egg yolks, sugar, and cornstarch mixture while continuously mixing for the eggs not to cook and curdle.
- You don't have to add the entire simmered milk. Once the mixture is thin and the temperature is higher, add it to the rest of the milk on the saucepan, and bring it again to the stove.
- While continuously mixing with a whisk, cook the cream on a medium to low heat until it thickens.
- Remove from the heat and add the butter immediately and mix to incorporate it.
- Divide the cream into 2 equal parts while it's still hot in order for the chocolate to melt.
- To the first half, add chopped chocolate or chocolate chips and mix it until it's completely melted and incorporated. Cover with some cling wrap in contact with the cream and allow it to cool.
- Similarly, add vanilla extract or vanilla paste to the rest of the cream and incorporate it. Cover to contact with some cling wrap and allow it to cool.
- Before filling the choux, I suggest layering your dish or cups with plain choux to know how many you would need. Do not forget to double that number for more layers.
- Once completely cooled, fill about a fourth quantity of each cream into piping bags and fill half the choux.
- Fill the choux with the cream using a small nozzle, half with the chocolate cream and the other half with vanilla.
Assembly
- Divide the cream you are left with in two parts in order to make two layers of cream, this is valid for both the vanilla and chocolate. You will end up with to layers of each cream.
- Add a layer of vanilla custard cream as a base for the dessert.
- Add a layer of cream-filled choux. Alternate vanilla-filled and chocolate-filled ones.
- Add a layer of chocolate custard cream, and make sure to fill the empty space between the choux.
- Add another layer of the filled choux, another layer of vanilla cream, choux, and finally the last layer of chocolate custard.
- Place the dessert to cool and prepare the ganache immediately.
Chocolate Ganache
- Heat the cream until it starts simmering, either on the stove or in a microwave.
- Pour the hot cream on the chocolate, and allow it to set for a few seconds.
- Stir from the center outwards using a spatula until the chocolate is completely melted.
- Pour the ganache on the profiteroles trifle to cover the whole surface.
Whipped Cream
- Place the heavy cream in the fridge as it must be very cold. Start mixing it then add the icing sugar and the vanilla, and mix it until it forms stiff peaks.
- Place it in a piping bag and pipe it on the trifle until it covers the whole ganache.
- Optional: decorate with some shredded chocolate or chocolate shavings.