Bergamot Chocolate Profiteroles with Candied Orange

Light and sweet pastries filled with chocolate whipped cream.

  1. Preheat oven to 425° F.
  2. In medium saucepan, combine water, salt, sugar and butter. Gently heat over medium-low heat until butter melts.
  3. Add flour. Stir with wooden spoon until paste forms, about 1 minute.
  4. Remove saucepan from heat. Slowly add eggs. Vigorously stir to combine. Batter should be very thick and form a V when dropped from wooden spoon.
  5. Scoop batter into pastry bag. Pipe 18 uniform balls of about 0.50 oz. onto parchment-lined baking sheet. A tail will form as batter is piped. Gently press down tail with wet finger.
  6. Bake 15-20 minutes, or until profiteroles are golden brown and cooked through. Remove from oven and cool.
  7. In small bowl, combine whipped cream with bergamot flavor. Place in pastry bag.
  8. Cut hole in each profiterole and pipe in flavored whipped cream.
  9. Top-dip filled profiteroles with warmed chocolate ganache.
  10. To serve, plate 3 profiteroles and top each with 1/8 tsp. of candied orange peel.

  • For another flavor option, omit bergamot and dissolve ½ tsp. of instant coffee granuals into 1 tsp. water. Mix into whipped cream

  • Daypart suggestion: sharable dessert

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