Gordon Ramsay’s Profiteroles Recipe [+Tips & Tricks]

Gordon Ramsay’s Profiteroles are a delightful treat that combines the crisp, golden perfection of pâte à choux with a rich, velvety filling, making them a must-try for anyone who loves indulgent desserts with an elegant twist.

What Is Gordon Ramsay’s Profiteroles

Gordon Ramsay’s Profiteroles are a classic French pastry that features a light, hollow choux pastry shell filled with either whipped cream, pastry cream, or ice cream. They are typically finished with a decadent chocolate glaze or dusted with powdered sugar.

These bite-sized treats are the perfect blend of crispy, soft, and creamy textures, making them an ideal dessert for any special occasion or a luxurious after-dinner treat. Ramsay’s rendition of the profiteroles brings his culinary expertise to a simple yet delightful dessert, ensuring that each component is perfectly executed, from the delicate choux pastry to the creamy filling.

Gordon Ramsay’s Profiteroles Recipe

Ingredients Needed

To make Gordon Ramsay’s Profiteroles, you will need the following ingredients:

For The Pâte À Choux (Choux Pastry)

• 120g of plain flour (all-purpose flour)
• 85g of butter, cubed
• 150ml of water
• 1/4 tsp of salt
• 4 large eggs, beaten
• 1 tsp of caster sugar (optional)

For The Filling

• 300ml of double cream (heavy cream), whipped
• Alternatively, you can use pastry cream or ice cream

For The Chocolate Glaze

• 100g of dark chocolate (70% cocoa), broken into pieces
• 1 tbsp of butter (optional, for extra sheen)
• 2 tbsp of water

Equipment Needed

To make the profiteroles, you will need the following equipment:

• A medium-sized saucepan
• A mixing bowl for the eggs
• A whisk or electric mixer (for whipping the cream)
• A piping bag with a round nozzle (for filling the profiteroles)
• A baking sheet lined with parchment paper
• A cooling rack (to cool the profiteroles)
• A heatproof bowl (for melting the chocolate)
• A spoon or spatula (for glazing the profiteroles)

How To Make Gordon Ramsay’s Profiteroles?

Step 1: Prepare The Choux Pastry

1. Preheat your oven to 220°C (200°C fan) or 450°F.
2. In a saucepan, combine the water, butter, and salt. Bring to a gentle boil, stirring occasionally until the butter has melted.
3. Once the mixture is boiling, remove it from the heat and quickly stir in the flour, mixing until a dough forms. Return the saucepan to a medium heat and continue stirring for 1-2 minutes until the dough pulls away from the sides of the pan and forms a smooth ball.
4. Transfer the dough to a bowl and allow it to cool for a couple of minutes.
5. Gradually add the beaten eggs, a little at a time, mixing thoroughly after each addition. The dough should be smooth, shiny, and soft enough to pipe easily, but not runny.
6. Using a piping bag fitted with a round nozzle, pipe small blobs of dough (about the size of a walnut) onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
7. Bake the profiteroles for 20-25 minutes or until they are golden brown and puffed up. Don’t open the oven door during the first 15 minutes of baking, as this can cause the profiteroles to collapse.
8. Remove from the oven and leave them to cool on a wire rack.

Step 2: Prepare The Filling

1. While the profiteroles are cooling, whip the double cream in a bowl until soft peaks form. If you’re using pastry cream or ice cream, you can skip this step.
2. Once the profiteroles have cooled, use a small knife or a skewer to make a small hole at the base of each one. This will allow you to fill them with the whipped cream or chosen filling.

Step 3: Prepare The Chocolate Glaze

1. In a heatproof bowl, place the dark chocolate and butter (if using). Heat the chocolate in the microwave or over a double boiler until it has melted and become smooth. Stir in the water to thin it out if necessary.

Step 4: Assemble The Profiteroles

1. Pipe the whipped cream into each profiterole through the hole you made earlier.
2. Dip the top of each filled profiterole into the chocolate glaze or spoon the glaze over the tops. Let the chocolate set slightly before serving.

Expert Tips

1. Ensure the dough is the right consistency – When adding the eggs to the dough, be patient and add them slowly. You should aim for a dough that is soft but not runny, allowing you to pipe it easily into the right shape.
2. Don’t open the oven door prematurely – The first 15 minutes of baking are crucial for the profiteroles to rise. Opening the door can cause them to collapse.
3. Fill the profiteroles just before serving – If you fill them too early, they may become soggy. Wait until they are cool to the touch before filling them with cream.
4. Try different fillings – While whipped cream is traditional, you can also use pastry cream, ice cream, or even chocolate mousse for a unique twist.

Gordon Ramsay’s Profiteroles are a perfect dessert for anyone looking to impress their guests with a classic French pastry. With a golden, crisp exterior, light and fluffy interior, and the indulgent combination of whipped cream and glossy chocolate, they are a delightful treat for any occasion.

Following Ramsay’s recipe ensures that you get the perfect texture, flavor, and presentation every time. Whether for a special celebration or simply a luxurious dessert at home, these profiteroles are sure to satisfy your sweet tooth!.

Easy Recipe Variations For Gordon Ramsay’s Profiteroles

Gordon Ramsay’s profiteroles, those delicate, puffed pastries filled with rich cream and often topped with a glossy, indulgent chocolate sauce, are already a culinary delight.

However, there’s always room for creativity!

Here are some easy variations that you can try at home, all while staying true to the fundamental techniques and flavors that make profiteroles such a treat.

1. Chocolate Hazelnut Profiteroles

   Add a twist to your classic profiteroles by filling them with a combination of whipped cream and hazelnut spread. You can use Nutella for convenience or make your own homemade hazelnut cream.

   For an extra layer of flavor, sprinkle chopped toasted hazelnuts over the profiteroles before serving. This variation brings a creamy, nutty richness that pairs beautifully with the classic chocolate sauce.

2. Coffee-Infused Filling

   Infuse the cream filling with a coffee or espresso flavor for a deliciously unexpected variation. To do this, simply brew a shot of espresso and fold it into the whipped cream or mix it with mascarpone cheese for a more intense, Italian-style filling. The bitterness of the coffee balances the sweetness of the profiteroles and creates a sophisticated dessert that coffee lovers will adore.

3. Lemon Cream Profiteroles

   For a refreshing citrus twist, try filling your profiteroles with lemon-flavored whipped cream. This variation is perfect for spring or summer and provides a light, zesty contrast to the richness of the choux pastry. You can enhance the lemon flavor by adding some finely grated lemon zest or a dash of lemon curd into the filling, which will add both texture and tang.

4. Berry-Infused Profiteroles

   Fill your profiteroles with a light and airy mascarpone cream mixed with fresh berry purée (like raspberry, strawberry, or blueberry). This fruit filling brings a burst of freshness and color to your profiteroles. Top them with a drizzle of berry syrup or fresh berries to make them even more visually stunning.

5. Savory Profiteroles

   Not all profiteroles need to be sweet!

   You can easily create a savory version by filling the choux pastry with savory fillings like whipped goat cheese, crème fraîche, or herbed cream cheese. For added depth, mix in some finely chopped fresh herbs, smoked salmon, or roasted vegetables. These savory profiteroles are perfect for a cocktail party or as an appetizer before a meal.

Best Practices To Store Leftovers

Profiteroles are best enjoyed fresh, but if you have leftovers, proper storage can ensure they retain their deliciousness for a few more days. Here are some tips:

1. Storing the Pastry

   If you have leftover choux pastry shells (without the filling), place them in an airtight container at room temperature. They should last for about 1-2 days. However, keep in mind that choux pastry tends to soften when stored, so for the best texture, it’s better to consume them shortly after baking.

   If you want to keep them longer, you can freeze the unfilled profiteroles. Place them in a single layer on a baking sheet and freeze them until solid.

   Afterward, transfer them to a zip-lock bag or airtight container. You can bake the frozen shells directly from the freezer to refresh their crispiness. Simply place them in a preheated oven at 180°C (350°F) for about 10 minutes, and they should regain their crisp exterior.

2. Storing Filled Profiteroles

   Filled profiteroles are a bit trickier to store, as the cream filling can cause the pastry to become soggy over time. To store filled profiteroles, place them in a container lined with parchment paper, and store them in the refrigerator. They’ll keep for up to 1-2 days, but for the best texture, it’s ideal to enjoy them within a day.

3. Reheating and Refreshing

   To refresh profiteroles after refrigeration, especially unfilled shells, you can place them in a preheated oven for a few minutes to crisp them up again. However, if the profiteroles are filled, be cautious about reheating them, as it could cause the filling to separate or become watery. In that case, it’s best to enjoy them cold.

What Goes Well With Profiteroles?

Profiteroles are versatile and pair wonderfully with a variety of accompaniments, whether you’re looking to enhance the flavors or complement the sweetness. Here are some delightful pairings:

1. Fresh Fruit

   Profiteroles, especially those filled with cream or mascarpone, are beautifully complemented by fresh fruit like strawberries, raspberries, or citrus segments. The acidity and juiciness of the fruit contrast nicely with the rich and sweet filling of the profiteroles.

2. Coffee or Tea

   The delicate texture of profiteroles pairs wonderfully with a cup of coffee or tea. A rich espresso or a delicate Earl Grey tea enhances the indulgent experience without overpowering the dessert. The warm beverage also helps to balance the sweetness, making it a perfect after-dinner treat.

3. Ice Cream

   For a decadent treat, serve profiteroles alongside a scoop of vanilla, chocolate, or caramel ice cream. The contrast of cold ice cream and warm profiteroles can be sensational, creating an indulgent and delightful dessert experience.

4. Chocolate Sauce or Ganache

   While chocolate sauce is commonly drizzled over profiteroles, you can take it up a notch by serving them with a rich, velvety ganache. Dark or milk chocolate ganache adds a luxurious touch and creates a smooth, glossy coating that complements the light choux pastry perfectly.

5. Whipped Cream or Custard

   Besides the standard filling, a dollop of freshly whipped cream or a rich, vanilla custard can be served on the side to enhance the richness of the profiteroles. These additions elevate the dessert by adding creamy, velvety textures that pair beautifully with the airy pastry.

Conclusion

Gordon Ramsay’s profiteroles are an exquisite pastry that combines simplicity with elegance, offering endless opportunities for variations and customization. Whether you stick to the classic version or explore different fillings and toppings, profiteroles are a fantastic dessert to showcase your baking skills.

Storing leftovers and pairing them with beverages or fruits ensures that you can enjoy this delightful treat long after the initial baking session. Ultimately, these small pastries, whether served at a grand dinner party or as a casual indulgence, will always leave a lasting impression with their light, crisp, and decadent appeal.

FAQs

What Ingredients Are Needed For Gordon Ramsay’s Profiteroles?

Gordon Ramsay’s classic profiterole recipe typically requires water, unsalted butter, all-purpose flour, eggs (for the choux pastry), double cream or whipped cream for the filling, and a rich chocolate sauce made from dark chocolate, cream, and a touch of sugar.

How Do You Make Choux Pastry The Way Gordon Ramsay Does?

To make choux pastry à la Gordon Ramsay, bring water and butter to a boil, add flour quickly, and stir until a dough forms. Let it cool slightly, then beat in eggs one at a time until the mixture is glossy and smooth. The dough should be pipeable but firm enough to hold its shape.

What Filling Does Gordon Ramsay Use For His Profiteroles?

Gordon Ramsay usually fills profiteroles with whipped cream or pastry cream. He often whips double cream with a bit of sugar and vanilla for a rich, silky texture.

How Long Do You Bake The Profiteroles, And At What Temperature?

Bake the choux pastry at 200°C (392°F) for about 20-25 minutes, or until the profiteroles are golden brown and crisp. It’s essential not to open the oven door during baking to avoid collapsing.

How Do You Make Gordon Ramsay’s Chocolate Sauce For Profiteroles?

To make his chocolate sauce, melt dark chocolate (70% cocoa) with heavy cream and a bit of sugar over low heat. Stir until smooth and glossy, then drizzle over the filled profiteroles just before serving.

Can I Prepare Gordon Ramsay’s Profiteroles In Advance?

Yes. The choux pastry shells can be made a day ahead and stored in an airtight container.

Fill them just before serving to maintain their crisp texture. The chocolate sauce can also be made in advance and gently reheated.

Why Did My Profiteroles Collapse After Baking?

Collapsing usually occurs due to underbaking or premature oven door opening. Make sure they’re fully baked (firm, golden brown, and hollow inside) and allow them to cool in the oven with the door ajar for a few minutes to avoid sudden temperature changes.

What Piping Tip Does Gordon Ramsay Recommend For Shaping Profiteroles?

A large round piping tip is typically used to pipe uniform mounds of choux dough onto the baking sheet. Gordon emphasizes consistency in size for even baking.

Can Gordon Ramsay’s Profiteroles Be Frozen?

Yes, unfilled profiterole shells freeze well. Let them cool completely, then freeze in a single layer.

Reheat in the oven to crisp up before filling. Do not freeze with cream inside as it may separate.

What Are Gordon Ramsay’s Tips For Perfect Profiteroles?

Key tips include: drying the choux dough over heat after adding flour, adding eggs gradually for the right texture, not opening the oven too early, and using high-quality chocolate for the sauce. He also stresses precision and patience in every step.