Profiterole Cake
An indulgent profiterole cake featuring crisp choux pastry puffs filled with hazelnut spread and whipped cream, stacked into a stunning tower and drizzled with rich chocolate sauce for a showstopping dessert.
- Prep Time: 1 hour 55 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 3 hours 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking and Assembly
- Cuisine: French
- Diet: Vegetarian
Ingredients
1/3 cup chocolate hazelnut spread, warmed
3/4 cup thickened cream, whipped
1/4 cup dry-roasted hazelnuts, chopped
Basic Choux Pastry:
60 g butter, chopped
2/3 cup plain flour
3 eggs, lightly beaten
Chocolate Sauce:
100 g dark chocolate, chopped
100 g milk chocolate, chopped
1/3 cup thickened cream
Instructions
- Preheat oven to 220°C (200°C fan). Line two large trays with baking paper.
- For the choux pastry, combine butter and 2/3 cup cold water in a saucepan over medium heat until just boiling.
- Reduce heat to low, add flour all at once, and stir for 2–3 minutes until the mixture forms a smooth ball and pulls away from the sides. Let cool 5 minutes.
- Reserve 2 tsp beaten egg. Gradually beat remaining egg into the dough until glossy and smooth.
- Spoon level tablespoons of dough onto trays, spacing 6 cm apart. Brush tops with reserved egg.
- Bake one tray for 10 minutes, reduce oven to 180°C (160°C fan), and bake another 10–12 minutes until puffed and golden. Pierce bases to release steam, return cut-side up for 5 minutes to dry out. Repeat with second tray.
- For the chocolate sauce, combine both chocolates and cream in a microwave-safe bowl. Microwave in 30-second bursts until smooth and glossy. Let cool 20 minutes to thicken slightly.
- Pipe chocolate hazelnut spread into each profiterole to half-fill, then pipe whipped cream to fill completely.
- Stack profiteroles on a serving stand in a pyramid shape. Drizzle with chocolate sauce and sprinkle with chopped hazelnuts.
- Let set for 20 minutes before serving.
Notes
Fill profiteroles with custard, pastry cream, or flavored whipped cream for variation.
Add coffee liqueur to chocolate sauce for a mocha flavor.
For a festive touch, top with praline or powdered sugar.
Unfilled choux puffs can be made ahead and stored up to 1 day or frozen for 1 month.
Re-crisp unfilled puffs in a 160°C oven for 5 minutes before filling.
Assemble cake just before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 125 mg
Find it online: https://chocolatecoveredamy.com/profiterole-cake/
