Easy Ricotta & Dark Chocolate Profiteroles
Updated: May 23, 2020
This has to be the easiest and most enjoyable profiterole recipe ever - the choux pastry takes no time at all, the profiteroles cool quickly, and who can really be bothered with creme patissiere when you can whip up a delicious ricotta cream in less than a minute? What does all this mean? You can have a delicious, impressive dessert on your table in less than 45 minutes total! Please read ahead to find out how!
For the choux pastry:
150g (1 cup) plain flour
185ml (¾ cup) water
1 teaspoon of salt
75g salted butter, diced
3 large eggs, beaten
For the Ricotta cream filling:
600 grams of smooth ricotta
1 lemons zest
1 tablespoon of vanilla extract
2/3 cup of icing/ powdered sugar
For the chocolate topping:
200 grams of good quality dark chocolate (around 75% cocoa)
1 tablespoon of coconut oil
optional: more lemon zest to garnish
Preheat oven to 200°C fan forced or 220°C / 425°F. Line two baking trays with baking paper and set aside.
In a medium sized saucepan on medium heat, add water, salt and butter. Cook, stirring occasionally with a wooden spoon until butter has melted.
Once butter is melted take the pan off the heat and add flour. Rapidly beat with the wooden spoon, until a dough comes together and cleanly comes away from the side of the pan.
Take the pan off the heat and allow to cool slightly for 3 minutes. After cooling, add the beaten eggs 1/3 at a time, beating rapidly after each new addition until thoroughly incorporated. By the time all the eggs have been incorporated the dough should be a yellow colour, shiny and a thick yet smooth enough that it can still fall from your wooden spoon.
Fill an empty cup with a piping or ziplock bag, with the edges turned out from the rim of the cup. Fill the bag with the choux pastry then cut a 3-5 cm hole in the bag. Pipe the choux into small circles about 5 cms wide, spaced apart from each other by about 2 cms. Bake the profiteroles in the oven for 20 minutes.
After 20 minutes, take them out of the oven, and reduce the oven temperate by 25 degrees or so (175°C fan forced or 195°C / 350°F). Poke small holes in the profiteroles so steam can escape. Then put them back in the oven to dry out for another 10 minutes or so.
Take the profiteroles out of the oven and set aside to cool while you make the filling and topping.
For the ricotta cream: Mix ricotta, vanilla, lemon zest and icing sugar in a bowl with a spatula until thoroughly incorporated and smooth. Add the ricotta cream to a piping/ziplock bag and cut a 3 cm hole in the bottom so it is ready to pipe into the profiteroles.
Cut small holes in the bottom of the profiteroles with a sharp knife, then pipe the ricotta cream into the profiteroles until you can feel them getting heavy and cream is about to overflow.
For the chocolate topping: In a microwave proof bowl, add chocolate and coconut oil and then microwave for a minute until runny.
Assembly: Splatter or dip your profiteroles into the dark chocolate and set them upright on a baking tray. Sprinkle with lemon zest. Leave them to set for at least an hour if you want the chocolate topping to be hard, or eat them straight away while the chocolate is deliciously smooth. Please enjoy!