Sourdough Profiteroles Recipe

Sure! Here’s a complete, well-structured article on Sourdough Profiteroles Recipe that includes every section you requested:

Sourdough Profiteroles Recipe

Profiteroles — those airy, delicate cream puffs — are a true delight for any dessert lover. This version brings a tangy, wholesome twist by incorporating sourdough starter, giving the choux pastry an extra depth of flavor and a beautiful texture.

Unlike traditional profiteroles, the sourdough version has a slight hint of tang that balances perfectly with the sweetness of the cream filling and chocolate topping. It’s a creative way to use up your sourdough discard or active starter while making an elegant dessert.

Whether you’re baking for a special occasion or simply exploring new sourdough possibilities, these Sourdough Profiteroles will impress your guests and your taste buds alike. Light, crisp, creamy, and utterly irresistible!

🕒 

Cooking Time and Serving

• Preparation Time: 25 minutes
• Cooking Time: 30 minutes
• Total Time: 55 minutes
• Servings: Makes about 12 profiteroles

🧂 

Ingredients

For the Sourdough Choux Pastry:

• ½ cup (120 ml) water
• ½ cup (120 ml) whole milk
• ½ cup (115 g) unsalted butter, cubed
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup (125 g) all-purpose flour
• ½ cup (100 g) sourdough starter (active or discard)
• 4 large eggs

For the Cream Filling:

• 1 cup (240 ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Chocolate Topping:

• ½ cup (90 g) dark or milk chocolate, chopped
• 2 tbsp heavy cream

👩‍🍳 

How to Make Sourdough Profiteroles

Step 1: Prepare the Choux Pastry

1. In a medium saucepan, combine water, milk, butter, sugar, and salt.
2. Bring to a gentle boil over medium heat until the butter melts completely.
3. Add the flour all at once, stirring vigorously until a dough forms and pulls away from the sides of the pan.
4. Continue stirring over low heat for 1–2 minutes to dry out the dough slightly.

Step 2: Incorporate Sourdough and Eggs

1. Remove the pan from heat and let the dough cool for about 5 minutes.
2. Mix in the sourdough starter until fully combined.
3. Add the eggs, one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.

Step 3: Bake the Profiteroles

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Using a piping bag (or spoon), pipe small mounds of dough (about 1 ½ inches wide).
4. Bake for 25–30 minutes, until golden brown and crisp.
5. Turn off the oven, crack the door open slightly, and let them sit for 10 minutes to dry out. Cool completely.

Step 4: Make the Cream Filling

1. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Transfer to a piping bag fitted with a small nozzle.

Step 5: Fill and Glaze

1. Once profiteroles are cool, poke a small hole in the bottom and pipe in the whipped cream.
2. For the glaze, melt chocolate and heavy cream together until smooth.
3. Dip the tops of the profiteroles into the chocolate glaze and set aside to firm up.

📝 

Notes

• You can use sourdough discard straight from the fridge; just ensure it’s not overly acidic.
• These profiteroles are best served the same day, but you can store unfilled shells in an airtight container for up to 2 days.
• For variety, try filling them with pastry cream, ice cream, or lemon curd.
• For a lighter dessert, replace the chocolate topping with a dusting of powdered sugar.

❓ 

FAQs

Q1: Can I make the choux pastry ahead of time?

Yes! Bake and cool the shells, then store them in an airtight container. Recrisp them in a 350°F (175°C) oven for 5 minutes before filling.

Q2: Can I freeze sourdough profiteroles?

Absolutely. Freeze the baked shells (unfilled) for up to 1 month. Thaw at room temperature and reheat lightly before filling.

Q3: What type of sourdough starter works best?

Both discard and active starter work well. Active starter gives a slightly puffier result, while discard adds more tang.

🍽️ 

Nutrition Information