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Gold Dusted Chocolate Profiteroles

These luxurious gold-dusted chocolate profiteroles combine the finesse of Parisian patisseries with the vibrant flair of Bangkok street food, creating a showstopping dessert experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: Asian, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the choux
  • 1 cup 1 cup (240 ml) water
  • 8 tablespoons 8 tablespoons (113 g) unsalted butter Unsalted for best flavor.
  • 1 cup 1 cup (125 g) all-purpose flour
  • 4 large 4 large eggs Room temperature for best results.
  • 1 pinch Pinch of salt
For the chocolate cream
  • 8 oz 8 oz (225 g) dark chocolate (60–70% cocoa), finely chopped Choose high-quality dark chocolate.
  • 1 cup 1 cup (240 ml) heavy cream
  • 2 tablespoons 2 tablespoons (30 g) unsalted butter, room temperature
  • 1 teaspoon 1 teaspoon vanilla extract
For the chocolate glaze
  • 4 oz 4 oz (115 g) dark chocolate, chopped
  • 1/3 cup 1/3 cup (80 ml) heavy cream
  • 1 tablespoon 1 tablespoon light corn syrup (optional, for shine) This is optional but adds shine to the glaze.
To finish
  • to taste Edible gold dust or flakes Use sparingly for decorative purposes.
  • to taste Powdered sugar for dusting (optional) For a decorative touch.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a saucepan, combine water, butter, and salt. Bring to a rolling boil.
  3. Remove from heat, stir in all the flour at once and mix until a smooth ball forms.
  4. Return to low heat for 30 seconds to slightly dry the paste.
  5. Transfer dough to a bowl, beat in the eggs one at a time until the mixture is glossy and pipeable.
Baking the Choux
  1. Pipe small rounds (about 1½ inches) onto the prepared baking sheet and smooth peaks with a wet finger.
  2. Bake at 425°F for 10 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 15–20 minutes until puffed and hollow sounding.
  3. Cool on a rack.
Making the Chocolate Cream
  1. Heat the cream until steaming, then pour over chopped chocolate and let sit for 1 minute.
  2. Stir until smooth, then add butter and vanilla. Chill until slightly thickened.
  3. Whip cream to a light, scoopable consistency.
Making the Glaze
  1. Heat cream and corn syrup, then pour over chopped chocolate and whisk until glossy.
  2. Let cool to a spreadable temperature.
Assembling the Profiteroles
  1. Slice the profiteroles in half or poke a small hole in the bottom and pipe or spoon chocolate cream into each.
  2. Dip tops into chocolate glaze and place back on top.
  3. Finish with edible gold dust or flakes while the glaze is still tacky.

Notes

Serve these on a lacquer tray or a cracked-stone plate for a dramatic presentation. Pair with warm espresso or citrusy sparkling wine for balance. Fill profiteroles just before serving for the best texture.