These classic choux pastry balls are filled with a luscious white chocolate cream and drizzled with a rich chocolate sauce, creating a delightful and elegant dessert perfect for any occasion.
Adjust servings
All Ingredients - For the Choux Pastry
Water250 ml
Butter100 g
Plain flour140 g
Eggs4 pc
All Ingredients - For the White Chocolate Cream Filling
Philadelphia cheese100 g
Vanillin sugar30 g
Icing sugar40 g
White chocolate (melted and cooled)150 g
Heavy whip cream250 ml
All Ingredients - For the Glaze
Chocolate sauceas needed
⚠ Contains Allergens
glutendairyeggs
Step-by-Step Instructions
Step 1: Prepare the Choux Base
Pour 250ml of water into a pot. Add 100g of butter to the water. Bring the mixture to a boil over medium heat.
Step 2: Add Flour and Stir
Once the water and butter mixture boils, quickly add 140g of plain flour. Beat vigorously with a spatula until a smooth dough forms and pulls away from the sides of the pot. Continue stirring continuously for 30 seconds to dry out the dough.
Step 3: Cool the Dough
Remove the pot from the heat and leave the batter to cool for 5-10 minutes.
Step 4: Incorporate Eggs
Gradually add 4 eggs, one at a time, to the cooled dough. Beat well with a spatula after each addition until the batter is silky smooth and forms a thick, glossy consistency.
Step 5: Pipe the Choux Pastry
Scoop the choux pastry dough into a large piping bag fitted with a large plain nozzle. On a baking sheet lined with parchment paper, pipe small balls of dough, approximately the size of small walnuts. Leave a little space between each ball as they will expand during baking.
Step 6: Bake the Choux Pastry
Bake the choux pastry in a preheated oven at 180°C (fan-assisted) for 30 minutes, or until they are puffed up, crisp, and golden brown. It is crucial not to open the oven door during baking to prevent the choux from collapsing.
Step 7: Prepare the Cream Filling Base
In a clean bowl, add 100g of Philadelphia cheese, 30g of vanillin sugar, and 40g of icing sugar. Combine these ingredients well with a spatula until smooth.
Step 8: Add White Chocolate and Whip
Pour 150g of melted and cooled white chocolate into the cream cheese mixture. Using an electric mixer, whip the mixture until it becomes fluffy and well combined.
Step 9: Add Heavy Cream and Whip
Add 250ml of heavy whip cream to the bowl. Continue to whisk with the electric mixer until the cream thickens and increases significantly in volume, forming a stable, pipeable consistency.
Step 10: Fill Piping Bag with Cream
Transfer the prepared white chocolate cream filling into a piping bag fitted with a small plain nozzle.
Step 11: Fill the Profiteroles
Using a wooden skewer or a small knife, make a small hole in the underside of each baked choux pastry ball. Carefully pipe the white chocolate cream into each ball until it is filled.
Step 12: Chill and Serve
Arrange the filled profiteroles on a serving plate. Refrigerate them before serving to allow the cream to set. Just before serving, drizzle generously with warm chocolate sauce.
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