Introduction
Ditch the dense, traditional steamed pudding this year and embrace a lighter, yet equally festive, centerpiece: Chocolate Profiterole Christmas Puddings. This recipe takes classic French choux pastry—light, airy, and crisp—fills it with velvety cream, and stacks the profiteroles high to resemble a beautiful Christmas pudding. Draped in a rich dark chocolate ganache and decorated with festive flair, this dessert is a guaranteed showstopper that offers a delightful textural contrast to the usual holiday fare. It’s the perfect modern twist for those seeking elegance and indulgence without the hours of steaming.
Ingredients
- For the Choux Pastry (approx. 20-25 balls):
- 125 ml (½ cup) water
- 50 g (4 tbsp) unsalted butter
- 1 pinch salt
- 75 g (½ cup + 1 tbsp) plain (all-purpose) flour, sifted
- 2 medium eggs, lightly beaten
- For the Filling:
- 300 ml (1 ¼ cup) heavy (double) cream
- 2 tbsp icing (confectioners’) sugar
- 1 tsp vanilla extract
- For the Chocolate Sauce:
- 150 g (5 oz) good quality dark chocolate (50% cocoa minimum), chopped
- 150 ml (⅔ cup) heavy (double) cream
Step-by-step Preparation
- Prepare and Bake the Profiteroles: Preheat your oven to 200°C (400°F / Gas Mark 6). Line two baking sheets with parchment paper. In a saucepan, combine the water, butter, and salt. Bring to a rolling boil, then immediately remove from the heat and quickly stir in the sifted flour until a smooth ball of dough forms. Return the pan to low heat for 1 minute, stirring constantly, to dry out the paste.
- Add the Eggs: Remove the pan from the heat and let the mixture cool slightly for 5 minutes. Gradually beat in the eggs, a little at a time, until the mixture is smooth, glossy, and holds a stiff peak when lifted. *Tip: The dough should slowly drop from a spoon in a ‘V’ shape. If too runny, the profiteroles will flatten.*
- Pipe and Bake: Spoon the choux paste into a piping bag fitted with a round nozzle (or use two teaspoons). Pipe small, walnut-sized mounds onto the baking sheets, spaced well apart. Bake for 15 minutes, then reduce the temperature to 180°C (350°F / Gas Mark 4) and bake for a further 10–15 minutes until golden brown and firm. *Crucial Tip: Do not open the oven door during the first 20 minutes, or the choux will collapse.* Turn off the oven, poke a small hole in each profiterole to release steam, and leave them inside with the door ajar for 10 minutes to dry out. Cool completely.
- Whip the Filling: Whisk the heavy cream, icing sugar, and vanilla extract until stiff peaks form. Fill a piping bag with the cream and gently inject the filling into the base of each cooled profiterole.
- Make the Chocolate Sauce: Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream until just simmering. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir gently until a smooth, glossy ganache forms.
- Assemble and Serve: Arrange the filled profiteroles on a serving platter in a mound resembling a traditional Christmas pudding. Pour the warm chocolate ganache over the stack, allowing it to drip down the sides. Decorate immediately with icing sugar “snow,” holly berries (made from fondant or cranberries), or candied peel.
Nutritional Information
As a rich holiday dessert, this dish is calorie-dense. A standard serving (approximately 4-5 profiteroles with sauce) contains roughly 450–550 calories, primarily derived from fats and sugars. It offers minimal nutritional benefits but provides a high level of satisfaction and is best enjoyed as an occasional festive indulgence.
Storage
For the best texture, profiteroles should be filled and assembled close to serving time. Unfilled, baked choux pastry can be stored in an airtight container for up to 2 days, or frozen for up to 3 months (re-crisp in a hot oven before filling). Once assembled and sauced, the dessert should be consumed within 12 hours as the pastry will begin to absorb moisture from the cream and sauce, becoming soggy. Store leftovers loosely covered in the refrigerator.
Conclusion
These Chocolate Profiterole Christmas Puddings are a delightful alternative to traditional fare, offering a light crunch and creamy center. For a truly festive kick, try substituting 2 tablespoons of the heavy cream in the ganache with brandy or spiced rum. Alternatively, flavor the filling cream with a dash of peppermint extract for a wintery twist. Serve immediately while the chocolate sauce is still warm for a melt-in-the-mouth experience.