If you’re looking to elevate your baking game, this chocolate rocher profiterole recipe is a must-try. With a crunchy chocolate and nut glaze, creamy chantilly filling, and a touch of edible gold, these profiteroles are a showstopper. Follow along for the full recipe and step-by-step guide.
1.Choux Pastry Recipe
Ingredients:
- Milk (3.2% pasteurized): 1550g
- Butter (82.5%): 600g
- Sugar: 30g
- Salt: 35g
- Flour (Caputo): 900g
- Eggs: 1200g
Method:
- Prepare the Base:
In a saucepan, combine milk, butter, sugar, and salt. Bring the mixture to a boil, stirring constantly. - Add Flour:
Once boiling, add the flour all at once. Stir vigorously until the dough becomes smooth and a white film forms at the bottom of the pan. - Cool and Mix:
Remove the saucepan from heat and transfer the dough to a mixing bowl fitted with a paddle attachment. Mix on slow speed for about one minute until the dough cools to approximately 40°C. - Add Eggs Gradually:
Add the eggs, three at a time, and mix until fully incorporated. Continue until all the eggs are added and the dough is smooth. - Pipe the Dough:
Transfer the dough to a piping bag fitted with a 15mm star tip. Pipe profiteroles onto a lined baking tray. - Bake:
Bake at 210°C with steam for 5 minutes, then reduce the temperature to 180°C. Finish baking at 165°C. The total baking time is 28 minutes.
> see our reel for the full recipe here
2.Chantilly Cream Recipe
Ingredients:
- Thickened Cream: 2L
- Icing Sugar: 200g
Method:
- Combine Ingredients:
In a mixing bowl, add the thickened cream and icing sugar. - Whip the Cream:
Beat the mixture with an electric mixer on medium speed, gradually increasing to high speed as the cream begins to thicken. - Check for Peaks:
Continue whipping until soft to medium peaks form. Be careful not to overwhip, as this can turn the cream into butter.
> see our reel for the full recipe here
3. Nutty Chocolate Glaze Recipe
Ingredients:
- Milk Chocolate (40%): 664g
- Cocoa Butter: 66g
- Roasted Peanuts: 266g
Method:
- Melt Chocolate and Cocoa Butter:
Use a bain-marie to gently melt the milk chocolate and cocoa butter until smooth. - Crush the Nuts:
Use a blender or food processor to crush the roasted peanuts into small pieces. - Combine:
Mix the crushed nuts into the melted chocolate. Let the glaze cool until it reaches 29°C, which is the ideal temperature for dipping.
4. Assembling Your Rocher Profiteroles
- Pipe and Bake Profiteroles:
Follow the choux pastry recipe above to create your profiteroles. - Prepare Your Glaze and Chantilly Cream:
Make the nutty chocolate glaze and chantilly cream using the recipes provided. - Fill the Profiteroles:
Pipe chantilly cream into the baked profiteroles. - Dip in Glaze:
Once the glaze reaches 29°C, dip the filled profiteroles into the glaze to coat them evenly. - Set:
Place the dipped profiteroles in the freezer for a few minutes to allow the glaze to set. - Decorate:
Finish with a touch of edible gold dust for a luxurious effect.
This is the quantity we use in the shop. If you’re making it at home, remember to divide the amounts, or you might end up with rocher profiteroles for a whole week!
See you tomorrow. 🙌
Chef Pavel S.
Eclair at the Bay
