Inspired by the revelation
Until a very recent day when a striking discovery has been made, I was confident that in order to make delicious airy profiteroles, or cream puffs, one has to possess a unique talent or develop a “cream-puffs-making” skill over the years of hard work. And now I have discovered I can do it, which means anyone can do it. The dough is easy and fast to make. The heat of the oven magically puffs the dollops of dough beautifully. Plus, the profiteroles have an additional exciting feature. Their neutral taste welcomes any savory or sweet filling. And that’s where I broke bad experimenting and testing….Good times.
Today I am introducing a recipe that has received the highest ratings among the focus group members aka relatives.
Tiramisu cream profiteroles
Ingredients
Dough
Flour, all-purpose – 1 cup
Eggs – 4
Water – 1 cup
Butter, unsalted – 100 g
Salt – 1/4 tsp
Tiramisu Filling
Mascarpone cheese – 250 g
Cacao powder – 1 tsp
Sugar – 50 g
Eggs – 2
Topping
Chocolate, dark – 200 g
Butter – 30g
Directions
- Make the dough by bringing water, salt and butter to boil in a heavy saucepan. Once boiling, remove it from the heat.
- Add flour and mix it in until the dough ball is formed.
- Add eggs, one per time, thoroughly incorporating them into the dough with a wooden spoon. You will get smooth, glossy and thick dough.
- Preheat the oven to 375 F.
- Using two table spoons, drop the spoonful dollops of dough (more like a half of tablespoon as it is thick) on the baking sheet lined with the parchment paper.
- Bake the profiteroles in two batches for 25-30 minutes until they become golden brown. (Do not open the oven door during baking as the cooler air will affect the leavening process). Let the profiteroles cool down completely before filling them with the cream.
- Make the cream while the pastries are in the oven.
- Separate the egg yolks and whites.
- Whip the egg whites with 1/2 sugar until the firm peaks are formed. Set the whites aside (better in the fridge).
- Beat the egg yolks with the rest of sugar until they become white. Gradually add mascarpone cheese and then the cacao powder. Mix all ingredients using the electric mixer until the cream is smooth, no lumps.
- Gently fold in the egg whites into the cream using a spoon or a spatula. Avoid vigorous mixing. The cream is ready.
- Now the fun part starts. Cut each profiterole lengthwise half way through and fill the inside with the tiramisu cream. Close, set aside, fill them all.
- For the topping, melt the chocolate and butter using the water bath method. Mix chocolate and butter well, once melted.
- Spread the melted chocolate with the knife on top of each profiterole.
- Call everyone you care about and share your creations with them. Or close the kitchen door. Make some coffee, get a good book, and enjoy your delicious dessert in solitude.
Explore Dough 
Sounds fantastic! I will definitely give it a try. Could you make recommendations for savory fillings as well?
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Thank you, Irina! yessss, the savory profiterole version is coming soon! It now goes through the final testing on live human beings…
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