Recipes  

Chocolate Profiterole Trifle

  • Preparation 1 H
    Cooking 45 MIN
    Waiting 12 H
    Cooling 3 H
  • Servings 10
Share
This riff on the festive French dessert packs on more cream puff pleasure than ever with just enough pastry to provide the right amount of substance. Topped with delicate, soft choux balls and luscious licks of fudge sauce, it’s a handsome conversation piece and toast-worthy finale to any feast.

Ingredients

Choux Pastry

Vanilla Custard

Fudge Sauce

Filling

Preparation

Choux Pastry

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a saucepan, bring the water, butter and salt to a boil. Remove from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that comes off the sides of the pan.
  3. Return the pan over low heat and cook while stirring for 1 minute. Remove from the heat and let cool for 1 minute.
  4. In a stand mixer fitted with the paddle attachment, in a food processor or with a wooden spoon, add the eggs, one at a time, stirring thoroughly after each addition, until smooth.
  5. With a pastry bag fitted with a ½-inch (1 cm) plain tip and filled with choux pastry dough, shape approximately 27 choux (balls) about the size of a loonie on the baking sheet.
  6. Bake for about 25 minutes or until golden brown. With a small knife, slit the choux on the side to allow steam to escape. Return them to the still-warm oven, turned off, for about 10 minutes to dry them slightly. Let cool on a wire rack.

Vanilla Custard

  1. In a saucepan off the heat, combine the sugar, flour and cornstarch. Add the eggs and mix thoroughly with a whisk. Stir in the milk and vanilla. Cook over medium-high heat, stirring continuously while scraping the sides of the pan until the mixture thickens. Remove from the heat.
  2. Strain the custard through a sieve into a bowl, if needed. Cover with plastic wrap directly on the surface of the custard. Let cool and refrigerate for 2 hours or until completely chilled. When ready to use the custard, stir with a spatula to soften it.

Fudge Sauce

  1. In another saucepan, off the heat, combine the sugar, cocoa powder and cornstarch. Add the cream and bring to a boil over medium-high heat, stirring with a whisk. Let simmer for 10 seconds. Pour into a bowl. Cover with plastic wrap directly on the surface of the sauce. Let cool or refrigerate until ready to serve. The fudge sauce will keep for about 1 week.

Assembly

  1. In a bowl, whip the cream, sugar and vanilla with an electric mixer until stiff peaks form.
  2. At the bottom of a 12-cup (3 litre) glass serving bowl, spread ½ cup (125 ml) of the whipped cream and a third of the choux. Add half of the vanilla custard, half the fudge sauce and half the whipped cream. Repeat the sequence a second time, finishing with ¼ cup (60 ml) of fudge sauce and the remaining choux. Refrigerate for 12 hours before serving.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 460  
Total Fat 27 g  
Saturated Fat 15 g  
Sodium (salt) 110 mg  
Carbohydrates 47 g  
Fibre 1 g  
Protein 9 g