Chocolate-Covered Profiteroles!

My girlfriends told me that they’ve been missing my baked goods lately. Since they were coming to celebrate NYE with us, I decided to be extra nice and make some profiteroles. I figured it’s light and fluffy and won’t make us feel too stuffy before our all-you-can-drink all-you-can-eat NYE celebration at Freeman’s. After a quick search, I found a pastry recipe that I like from Saveur, so I whisked myself to the kitchen immediately!


Chocolate-Covered Profiteroles with Whipped Cream Filling

First, make the pastry dough I used recipe courtesy of and doubled the amount:

  • 1 Stick Butter
  • 1 Cup Flour
  • 1/2 Cup Water
  • 1/2 Cup Milk
  • 1 Tbsp Sugar
  • 1 Tsp Salt
  • 4 Eggs

Prepare baking sheet by greasing it with 1 Tbsp. butter and dusting it with 1 Tbsp. flour. Tap out excess flour and set aside. Preheat oven to 425 F. In a pan, combine water, milk, sugar, salt, and the rest of the butter, then bring to a boil. Beat in the rest of the flour and MIX MIX MIX using a wooden spatula. This process will require some elbow grease… WHEW! Eventually you will get a nice thick dough which doesn’t stick to the sides of the pan. At that point, beat in the eggs one at a time, until the final dough is nice and smooth.

Pipe dough using straight tip into 1” diameter mounds on the baking sheet, about 1” apart. Dust with a bit of confectioners sugar for extra sweetness. Place in oven and immediately reduce heat to 400 F. Bake for 18 minutes until golden brown. I would watch this carefully starting at about 15 minute mark because each oven is different, and burnt pastry is not happy pastry.


Then you want to make some Chocolate Sauce by melting 1/2 Cup Dark Chocolate Morsels on a double boiler and slowly mixing the rest of these ingredients in:

  • 1 Tbsp. Sugar
  • 1 Tbsp. Heavy Cream
  • 1 Tbsp. Butter
  • 1/4 Cup Milk

Then you need to STUFF the pastry….

Make small incision on the side of each pastry puff, and stuff with either vanilla ice cream or whipped cream. I made homemade whipped cream, which is SO simple to make and SO much better than the stuff that comes in a can. All you need to do is put these in a mixing bowl and whip on medium-high speed for about 3-5 minutes.

  • 1 Cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 Tbsp Confectioners Sugar

Be careful not to over-beat the mixture. You’ll be tempted, and I did that before… and well… had I known then what I know now… this over-churned heavy cream is actually the first step to making homemade butter! Who knew? Thanks to Anne from Uni Homemaker for this very valuable lesson.

Lastly… assemble! Arrange stuffed puff pastries on a serving dish, and drizzle with chocolate sauce.


That is all for now. Until next time, keep whisking away!



Commitment: Chocolate Cupcakes @11pm!

This past Thursday I had a wonderful dinner date with the ever-so-talented Tamra of Ever Swoon at Lure Fishbar. This is a gal who moved from Texas to live her big city dreams in New York, married the love of her life, left her corporate job, and started her own event planning/styling company. What an inspirational young lady, and I’m so glad we got to know each other a bit more =) I can’t wait for more dinner/drink dates! Everyone head over to her site & leave her some love! (and hire her for your events!):

Meanwhile, the timing for a good friend & coworker’s office bridal shower couldn’t be worse (last minute office planning you see)… I volunteered to be in charge of desserts, and I wanted so badly to cop out and simply buy cupcakes from Magnolia’s Bakery, but Christy’s a good friend, and I can’t do that… so there I was whisking away Devil’s Food Cupcakes with Caramel Frosting, at 11pm on a Thursday night! *after a few cocktails too! ;) WAHOO! GO ME!


The cupcake queen is back indeed.

I used Magnolia Bakery’s Cookbook. I can’t remember who gave it to me (don’t be mad if you’re reading this) – but in the interest of time it was the first book I grabbed.

Photo Credit to my sister Diana of Atelier Mejiku {check out her site for design services}

Here’s the finished product – don’t you just adore the letter hearts? Don’t worry, even the inks are edible =)

Oh, and here’s a time stamp from the oven clock:

Check out the full gallery here:

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Did you ever bake so late into the nights? What was it for? I want to hear ALL about it!

Until next time, I’m whisking myself away, to bed!