Pistachio and Chocolate Profiteroles Recipe
Delicious choux pastry profiteroles filled with pistachio cream and a chocolate sauce coating.
Not only are these pistachio and chocolate profiteroles easy to make. They are absolutely delicious. Pistachio cream goodness filled little fluffy choux buns covered in chocolate sauce with a pistachio dusting. Yummy.
I made 21 pistachio and chocolate profiteroles with this recipe. And ate them all in the space of 24 hours.
Easy profiteroles
As mentioned above, these pistachio and chocolate profiteroles are easy to make. Its difficult to go wrong with this recipe. Most of the time, if something is going to go wrong, it’s most likely going to be the look of them.
You might not get the perfect little buns you intended. Instead you may end up with misshapen and wonky profiteroles much like mine. However, is there really anything wrong with a wonky chocolate profiterole? I think not. It just adds character if you ask me.
Credit
Vegetarian friendly creamy pistachio and chocolate profiteroles are perfect for any occasion. This Pistachio and chocolate profiterole recipe is something I found on BBC food and decided it sounded delicious enough to take a crack at. Original recipe here. And boy was I correct.
Relaxing recipe
Something that I quite enjoyed about this recipe is just how relaxing it is. I would never have thought baking choux pastry and pistachio and chocolate profiteroles would be a task I considered “relaxing” but it kind of was.
Sat in my living room watching T.V whilst individually de-shelling pistachio after pistachio. It’s kind of meditative.
I wont get into the details of how piping is a relaxing task, because it’s difficult to do without innuendos. So, you’ll just have to take my word on that one.
Perfect Party snack
Another thing about these pistachio and chocolate profiteroles is that they make the perfect party snack.
Small and moreish. The Profiterole choux pastry also freezes very well. So you can make the choux buns the night or a few nights before. Freeze them, then on the day allow them to defrost.
Then put them in the oven so they can crisp up a little before filling them.
They also pair very well with prosecco. Pistachio and chocolate profiteroles paired with prosecco is the perfect treat. The sweetness of the pistachio and chocolate profiteroles balance nicely with the dryness of a dry prosecco. The bubbles in the prosecco help lift them creamy pistachio flavours in the profiteroles. It’s a match made in heaven.
Thinking about serving these Pistachio and Chocolate Profiteroles at a party?
Try this baked salmon coulibiac pie for the perfect centre piece.
Don’t forget to brush up on your prosecco cocktails and prosecco knowledge
What is Profiterole Pastry?
To make these pistachio and chocolate profiteroles, you’ll first need to make Choux pastry.
You may of heard of it before, but what exactly is choux pastry? Choux pastry, is a French pastry dough, pronounced shoe pastry, or as the French call it, pâte à choux.
“Choux” In French, means Cabbage, and pâte means paste. So “Choux pâte”, means “cabbage paste”. Not a hugely appetising name. It comes from the way the pastry looks when baked.
The pastry when baked, puffs up with little wrinkles and ruffles that has a resemblance to little cabbages.
To make the choux pastry is a simple mix of water, butter, and flour. When baking, steam helps the pastry puff up. You can use choux pastry for a number of bakes, such as; eclairs, choux buns, croquembouche and of course, profiteroles.
Pistachio and Chocolate Profiteroles
Ingredients
Instructions
- To make the choux pastry, bring the water to a boil in a large saucepan then add the butter into that water.
- Sieve together the flour, salt, and sugar into a bowl. When the water and butter mixture has come to a rolling boil, add the flour mixture into the pan. Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool.
- When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition. The mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag.
- Preheat the oven to 200C/400F/Gas 6/180 Fan. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.)
- Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun. Then bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Once done, remove and cool on a cooling rack.
- When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the piping bag, then let them cool completely.
- For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks.
- Deshell your pistachios. Chop the pistachios or use a blender to create small pistachio crumbs then gently fold them into the whipped cream. Gently stir in the icing sugar with a metal spoon. Taste as you go along so you can judge how sweet you like it. I add 2 tablespoons of icing sugar.
- Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles from the holes you created earlier.
- For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl).
- Add the golden syrup and allow the ingredients to melt together to form the sauce, stirring gently.
- Arrange the pistachio cream profiteroles on a plate and drizzle the chocolate sauce over the top. Sprinkle with any pistachio crumbs you may have left.
Notes
You can fill these profiteroles with just about any flavoured cream you want. unfilled profiteroles also freeze well so feel free to make extra profiteroles and freeze the ones you don't use.
Nutrition Facts
Calories
632.18Fat
48.63Sat. Fat
25.87Carbs
39.95Fiber
4.1Net carbs
35.85Sugar
17.08Protein
11.17Sodium
164.48Cholesterol
175.01The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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