Profiterol clasic – desertul care nu da gres niciodata, inspirat la fix! Exista deserturi care trec testul timpului si raman la fel de iubite, indiferent de trenduri. Profiterolul este unul dintre ele. Choux-uri usoare, umplute cu crema fina de vanilie si acoperite din belsug cu sos de ciocolata lucios. Un desert elegant, dar reconfortant, care aduce instant zambete la masa. Acest profiterol este facut exact asa cum trebuie: choux-uri aerate, crema de vanilie catifelata si un sos de ciocolata simplu, dar intens. Este desertul perfect pentru mese festive, aniversari sau momentele in care vrei sa impresionezi fara sa complici lucrurile.

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INGREDIENTE (pentru 6 portii)

Pentru choux-uri

• 225 ml apa
• 120 g unt
• 1 praf de sare
• 1 lingura zahar
• 180 g faina
• 5 oua

Pentru crema de vanilie

• 60 g amidon
• 100 g zahar
• 350 ml lapte
• 3 oua
• 1 lingurita vanilie
• 1 praf de sare
• 100 g unt, la temperatura camerei
• 75 g smantana dulce pentru frisca
• 10 g suc de lamaie

Pentru sosul de ciocolata

• 250 g ciocolata
• 40 g unt
• 175 ml lapte

Incepem cu choux-urile. Punem intr-o craticioara apa, untul, sarea si zaharul si le aducem la fierbere. Cand amestecul incepe sa fiarba, adaugam faina dintr-o data si amestecam energic, pana cand aluatul se desprinde de pe peretii vasului.

Lasam aluatul sa se raceasca aproximativ 10 minute, apoi incepem sa adaugam ouale, pe rand, mixand continuu. Nu adaugam urmatorul ou pana cand cel anterior nu este complet incorporat. La final, obtinem un aluat lucios si elastic.

Punem aluatul intr-un pos si formam choux-uri pe o tava tapetata cu hartie de copt, lasand intre ele un spatiu de aproximativ 5 cm, pentru a avea loc sa creasca. Coacem in cuptorul preincalzit la 180 de grade Celsius timp de aproximativ 20 de minute, pana devin frumos rumenite. Oprim cuptorul si lasam tava inauntru, cu usa intredeschisa, inca 10 minute, pentru ca choux-urile sa se usuce usor. Le scoatem apoi si le lasam la racit complet.

Pentru crema de vanilie, amestecam intr-un bol amidonul cu zaharul, adaugam laptele, ouale, vanilia si un praf de sare si mixam pana la omogenizare. Punem compozitia pe foc si fierbem, amestecand constant, pana obtinem o crema groasa si lucioasa.

Rasturnam crema intr-un bol si o acoperim direct pe suprafata cu folie alimentara, pentru a evita formarea crustei. O lasam sa ajunga la temperatura camerei, apoi o dam la frigider peste noapte, pentru a se raci foarte bine.

Pentru crema fina, mixam untul moale pana devine pufos, apoi incorporam treptat, cate o lingura din crema de vanilie rece, mixand continuu. La final adaugam sucul de lamaie si smantana dulce si mixam pana obtinem o crema aerata, fina si echilibrata.

Pentru sosul de ciocolata, tocam marunt ciocolata si o amestecam cu untul si laptele cald, pana obtinem un sos omogen si lucios. Il lasam sa se raceasca usor.

Dupa ce choux-urile s-au racit complet, le umplem cu ajutorul unui pos cu crema de vanilie. Le asezam sub forma de piramida pe un platou, turnam sos de ciocolata peste fiecare strat si, optional, presaram fistic tocat pentru un plus de culoare si textura. Lasam desertul la frigider 2–3 ore, apoi il servim cu multa pofta.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de profiterol, iti recomandam sa incerci si alte deserturi clasice reinterpretate, perfecte pentru momente speciale, inspirate la fix:

English version

Profiterole

Classic Profiterole – a dessert that never fails, inspired just right! There are desserts that stand the test of time and remain just as loved, regardless of trends. Profiterole is one of them. Light choux pastries filled with a silky vanilla cream and generously covered in glossy chocolate sauce. An elegant yet comforting dessert that instantly brings smiles to the table.
This profiterole is made exactly as it should be: airy choux buns, a velvety vanilla cream, and a simple but intense chocolate sauce. It’s the perfect dessert for festive meals, celebrations, or moments when you want to impress without overcomplicating things.

INGREDIENTS (for 6 servings)

For the choux pastry

• 225 ml water
• 120 g butter
• 1 pinch salt
• 1 tablespoon sugar
• 180 g flour
• 5 eggs

For the vanilla cream

• 60 g cornstarch
• 100 g sugar
• 350 ml milk
• 3 eggs
• 1 teaspoon vanilla
• 1 pinch salt
• 100 g butter, at room temperature
• 75 g whipping cream
• 10 g lemon juice

For the chocolate sauce

• 250 g chocolate
• 40 g butter
• 175 ml milk

We start with the choux pastry. In a saucepan, add the water, butter, salt, and sugar and bring to a boil. When the mixture starts to boil, add the flour all at once and stir vigorously until the dough pulls away from the sides of the pan.

Let the dough cool for about 10 minutes, then start adding the eggs one by one, mixing continuously. Do not add the next egg until the previous one is fully incorporated. At the end, you should have a glossy, elastic dough.

Transfer the dough to a piping bag and pipe choux buns onto a baking tray lined with parchment paper, leaving about 5 cm between them so they have room to rise. Bake in a preheated oven at 180°C (356°F) for about 20 minutes, until nicely golden. Turn off the oven and leave the tray inside with the door slightly open for another 10 minutes, allowing the choux to dry slightly. Remove and let them cool completely.

For the vanilla cream, mix the cornstarch and sugar in a bowl, then add the milk, eggs, vanilla, and a pinch of salt. Whisk until smooth. Cook the mixture over medium heat, stirring constantly, until it thickens into a glossy cream.

Transfer the cream to a bowl and cover it directly on the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate overnight until very well chilled.

For the final cream, whip the softened butter until fluffy, then gradually incorporate the cold vanilla cream, one tablespoon at a time, mixing continuously. Add the lemon juice and whipping cream at the end and mix until you obtain an airy, smooth, and well-balanced cream.

For the chocolate sauce, finely chop the chocolate and mix it with the butter and warm milk until you get a smooth, glossy sauce. Let it cool slightly.

Once the choux buns are completely cooled, fill them with the vanilla cream using a piping bag. Arrange them in a pyramid shape on a serving platter, pour the chocolate sauce over each layer, and optionally sprinkle with chopped pistachios for extra color and texture. Refrigerate the dessert for 2–3 hours, then serve with great pleasure.

If you enjoyed this profiterole recipe, we recommend trying other classic desserts reinterpreted in a simple and elegant way, perfect for special moments: Milk Cream Baklava Roll, Italian Sour Cherry Tart or Pancake Cake with Mascarpone Cream.

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