36

min
  • desserts

Protocol Profiteroles with Praline Cream

Profiteroles, those delightful puffs of choux pastry, usually come filled with vanilla cream or ice cream. But why stick to the usual? The Protocol Profiteroles with Praline Cream recipe adds a twist to the classic dessert by filling them with a rich, nutty praline cream and dipping them in dark chocolate. The result is a dessert that's a balance of sweet, bitter, and crunchy textures, sure to be a crowd-pleaser.

  • SERVES
    6 people
  • PREP TIME
    1 hour
  • Cook TIME
    35 minutes
Ingredients

  • For the Choux Pastry:

    • 1 cup water
    • 1/2 cup unsalted butter
    • 1 cup all-purpose flour
    • 4 large eggs

  • For the Praline Cream:

    • 1 cup heavy cream
    • 1/2 cup praline paste

  • For the Chocolate Dip:

    • 200g dark chocolate
    • 2 tablespoons coconut oil
Directions
  1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. Start by preparing the choux pastry. In a saucepan, bring the water and butter to a boil. Add the flour and stir vigorously until the mixture pulls away from the sides and forms a ball. Remove from heat and let it cool.
  3. Beat the eggs into the cooled mixture one at a time, ensuring each egg is fully incorporated before adding the next.
  4. Pipe the dough onto the prepared baking tray in small, round mounds. Bake for 20-25 minutes until golden brown, then let them cool.
  5. While the pastry is cooling, whip the heavy cream until it forms soft peaks, then fold in the praline paste to make the praline cream.
  6. Fill a piping bag with the praline cream and pipe it into the cooled pastry shells.
  7. Melt the dark chocolate with the coconut oil, then dip the filled profiteroles into the mixture. Let the chocolate set before serving.

The Protocol Profiteroles with Praline Cream recipe is a contemporary take on a classic French dessert. Its history dates back to the 16th century when Catherine de' Medici's chef invented the choux pastry. Over centuries, the profiterole has been adopted and adapted by many cultures, but its essence — a light, airy pastry filled with cream — remains the same.

The idea behind this recipe was to take the beloved profiterole and elevate it with the rich, nutty flavor of praline, a popular ingredient in Southern American desserts. The combination not only adds a depth of flavor but also introduces a delightful textural contrast.

What sets this recipe apart is the praline cream filling. Praline paste, made from caramelized pecans or hazelnuts, is usually used in chocolates or spread on bread. But when mixed with cream and piped into choux pastry, it transforms the humble profiterole into a gourmet delight. The dark chocolate dip adds a bitter contrast to the sweet praline cream, creating a balanced dessert that's not too sweet.

Whether you're an experienced baker looking to try something new, or a home cook wanting to impress your guests, the Protocol Profiteroles with Praline Cream is a recipe worth trying. After all, what's a better way to end a meal than with a dessert that's both familiar and surprising?

desserts