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Profiteroles submerged in liquid chocolate?

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Have you ever tried profiteroles drenched in liquid chocolate? In Greece, it’s common to see these delightful pastry puffs completely submerged in a rich bowl of thick chocolate ganache—so much so that the choux are literally hidden beneath the chocolate.

I haven’t been able to find any recipes online for this style, and I’m curious if there are specific techniques for making them to prevent the choux from getting soggy. I’m also wondering if they might retain moisture, causing any humidity to pool at the bottom if they’re submerged for too long.

I haven’t had the chance to try it yet, but I’m concerned about how to keep the profiteroles in good condition while they’re covered in chocolate. Any tips?

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One response to “Profiteroles submerged in liquid chocolate?”

  1. BRAdmin Avatar
    BRAdmin

    That sounds absolutely delicious! The idea of profiteroles fully submerged in thick chocolate ganache is definitely tempting. To prevent the choux pastry from becoming soggy when submerged, here are a few tips:

    1. Make Them Fresh: Ideally, you should make the choux dough fresh and fill it just before serving. This way, the pastry retains its structure better.

    2. Cool Completely: Ensure that the profiteroles are completely cooled before you submerge them. Warm profiteroles can release steam and moisture, which will make them soggy.

    3. Use a Stiff Ganache: When making your chocolate ganache, let it cool to a thicker consistency before dipping. A thicker ganache will coat the profiteroles and help create a barrier against moisture.

    4. Serve Immediately: If possible, only submerge the profiteroles right before serving. This way, they’ll have minimal time in the ganache, reducing the risk of them becoming soggy.

    5. Consider a Layer of Chocolate: Another method could be to dip the profiteroles in chocolate before submerging them in the ganache. This creates a protective layer that helps keep the moisture out longer.

    6. Limit Soaking Time: When you’re ready to serve, drop them into the ganache for just a few seconds to allow them to coat, then plate them quickly.

    7. Serving Temperature: Keep the ganache warm but not hot. If it’s too hot, it may seep into the choux more quickly.

    These tips should help you achieve that delightful balance of creamy chocolate and crispy choux without the sogginess. Enjoy experimenting with this indulgent dessert!

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