Crisp bites of pastry filled with sweet whipped cream topped with dark chocolate make these red velvet profiteroles with dark chocolate glaze an irresistible dessert. And they’re easier to make than you’d think!
Oh em gee you GUYS! Can you believe Valentine’s Day is almost here?
And can you believe how often I talk about time flying? Seeeeriously, I feel like every week I ask you where the heck time is going!
Since we’re coming up on the most red and pink holiday around, a fun and festive RED VELVET dessert is in order!
Enter these red velvet profiteroles with dark chocolate glaze. They’re cute, they’re pretty quick to whip up, and, oh hey, they’re little bites of deliciousness!
Choux pastry, the pastry used to make profiteroles and eclairs, is so much easier to make than you’d think. You just cook the butter, flour, and some liquid together in a pan, then throw it in the food processor and drizzle some eggs in. Then pipe, bake, fill, and devour.
(Above is what the pastry will look like before the eggs and after them. Sorry for how tiny they are–I’m having computer issues. AGAIN!)
While they require a decent amount of time in the oven, the hands-on time to make profiteroles is pretty minimal.
In fact, the day I made these I also mopped the entire downstairs, did a load of laundry, and still had time to order myself a Valentine’s Day gift from Cookie. (Spoiler alert: it’s a cookbook. She would have ordered it herself but her lack of opposable thumbs and the fact that no one will give a dog a credit card make it difficult.)
Side note: that is NOT a normal day in my life; usually I’m lucky to find the time and energy to brush my hair in the morning, much less clean and bake up an extra-festive and holiday-worthy dessert.
You have all kinds of filling options with these profiteroles—you could use ice cream or pastry cream in place of the whipped cream I used. Customize them to your taste!
If you’re not into food dye, just leave the red food coloring out of the filling. You can also leave out the cocoa powder; adding cocoa powder to food you’re going to dye red allows you to use less food coloring and still achieve a deep color.
Red velvet profiteroles with dark chocolate glaze are sure to make anyone’s day a little happier, whether it’s Valentine’s Day or just a regular Monday 🙂
Red velvet profiteroles make a fun dessert for Valentine's Day or any day of the year!
- 2 large eggs + 1 large egg white
- 6 tablespoons water
- 5 tablespoons unsalted butter cut into 10 chunks
- 2 tablespoons whole milk
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour sifted
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon cocoa powder
- red gel food coloring
- 3 ounces dark chocolate finely chopped
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter
- Set up a food processor next to the stove.
- Place the eggs and egg white in a glass measuring cup and beat with a fork to combine.
- Place the water, butter, milk, sugar, and salt in a small saucepan set over medium heat and bring mixture to a boil, stirring occasionally with a wooden spoon. Remove from the heat and stir in the flour to combine; continue stirring with the wooden spoon until mixture comes together and clears the sides of the pan. Set pan over low heat and cook mixture, stirring constantly, until mixture is shiny and beads of fat appear in the bottom of the pan. (This will take about 3 minutes.)
- Quickly transfer the mixture to the food processor and process for 10 seconds to cool a bit. With processor running, slowly pour the beaten eggs through the feed tube in a steady stream. Stop processor, scrape down the sides and bottom of the bowl, then process for 30 seconds more.
- Preheat the oven to 425 degrees and adjust a rack to the middle position. Line a large baking sheet with parchment paper and set pan aside.
- Fit a pastry bag with a 1/2-inch round tip and fill the bag with the pastry. Pipe into about 18 (1 1/2-inch) mounds on the parchment, spacing about 1 inch apart. Use your finger or a teaspoon dipped in water to smooth the tops of the mounds.
- Bake for 15 minutes at 425, then turn oven down to 375 and bake 8 to 10 minutes more, until puffs are golden. (Don’t open the oven door during this process.)
- Remove puffs from the oven and turn the oven off. Use a small, sharp knife to cut a 3/4-inch slit into the side of each of the puffs, then return them to the oven, propping the oven door open slightly. Let the puffs dry out in the cooling oven for 45 minutes. Transfer to a wire rack to cool completely. (At this point you can freeze the puffs in a zip-top bag for up to 1 month; heat them in a 300-degree oven for 10 minutes before serving.)
- Beat heavy cream in the bowl of a stand mixer fitted with the whisk attachment until it thickens. Add the powdered sugar and cocoa powder and beat until it forms stiff peaks. Mix in food coloring to achieve desired color.
- Place the chocolate in a heat-proof mixing bowl and combine remaining ingredients in a small saucepan set over medium heat. Heat the mixture, stirring occasionally, until the cream just begins to steam. Pour over the chocolate and let sit 5 minutes, then whisk until chocolate melts and the mixture is smooth.
- Just before serving, split the puffs in half. Spoon or pipe the filling into the bottoms of the puffs, then top with the other half. Spoon the glaze over the tops, then serve.
Shells and glaze adapted from Cook’s Illustrated