Rose-Infused Chocolate Ganache Profiteroles

Recipe Collection: Dessert

Rose-Infused Chocolate Ganache Profiteroles elevate your dessert game with a French treat featuring airy choux pastry puffs filled with aromatic rose water cream and topped with luscious chocolate ganache. Perfect for special occasions or a sweet finish to any meal, these profiteroles are sure to impress.

With their rich chocolate flavor and floral notes, they are versatile enough to serve at dinner parties or as a luxurious treat for yourself. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and smart shopping lists. Select this recipe, organize your ingredients, and follow step-by-step guides to create a stunning dessert today!

Overview

Experience the elegance of French patisserie with these Decadent Chocolate Ganache Profiteroles. Light and airy choux pastry puffs are filled with a fragrant rose water cream and draped in a rich, velvety chocolate ganache. Perfect for impressing guests or indulging in a luxurious treat at home.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

French

Serving Size: 6

Cooking Time: 90 minutes

Ingredients

• 1 Cup water
• 0.5 Cup butter
• 0.25 Teaspoon (tsp) salt
• 1 Cup all-purpose flour
• 4 Whole eggs
• 2 Cups heavy cream, divided
• 0.25 Cup confectioners' sugar
• 1 Teaspoon rose water
• 9 Ounces (oz) semisweet chocolate, minced

Steps

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
2. In a medium saucepan, bring the water, butter, and salt to a rolling boil. Remove from heat and quickly stir in the flour until the mixture forms a ball. Return to low heat and stir for 1-2 minutes to dry out the dough slightly.
3. Transfer the dough to a mixing bowl. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
4. Using a piping bag or spoon, drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them evenly. Bake for 25-30 minutes until the profiteroles are puffed and golden brown. Cool on a wire rack.
5. Whip 1 cup of heavy cream to soft peaks. Gently fold in the confectioners' sugar and rose water until well combined.
6. In a small saucepan, bring the remaining 1 cup of heavy cream to a simmer over medium heat. Remove from heat and add the minced chocolate, stirring until smooth and glossy.
7. Once the profiteroles are cool, poke a small hole in the bottom of each. Fill with the rose water cream using a piping bag. Arrange on serving plates.
8. Drizzle the warm chocolate ganache over the filled profiteroles. Serve immediately for the best texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy your culinary masterpiece!

Enjoy your homemade Rose-Infused Chocolate Ganache Profiteroles!