Gold Dusted Chocolate Profiteroles are the epitome of elegance and indulgence, making them a perfect dessert for special occasions like New Year’s Eve. These delightful treats consist of light and airy choux pastry filled with rich chocolate cream, all topped with a glossy ganache and a sprinkle of edible gold dust for that extra touch of luxury. Not only do they look stunning, but they also provide a decadent experience that will impress your guests and satisfy your sweet cravings. Let’s dive into the world of these gourmet chocolate profiteroles and learn how to make them step by step!

Why You’ll Love This Gold Dusted Chocolate Profiteroles

Here are several reasons why this recipe will become a favorite:

Elegant presentation: The golden accents make these pastries visually stunning.
Decadent flavor: The rich chocolate filling paired with the light choux pastry creates a heavenly combination.
Perfect for celebrations: Ideal for events like New Year’s Eve or weddings.
Customizable: You can fill them with various flavors, making them versatile.
Easy to make: This gourmet chocolate profiteroles recipe is simpler than it looks!
Vegetarian-friendly: A delightful dessert option for those following a vegetarian diet.

Ingredients for Gold Dusted Chocolate Profiteroles

Gather these items:

FOR THE CHOUX PASTRY
½ cup (120ml) water
½ cup (120ml) whole milk
½ cup (115g) unsalted butter
1 tbsp granulated sugar
½ tsp salt
1 cup (120g) all-purpose flour
4 large eggs (room temperature)
FOR THE CHOCOLATE PASTRY CREAM FILLING
2 cups (480ml) whole milk
½ cup (100g) granulated sugar
¼ cup (30g) cornstarch
¼ tsp salt
4 large egg yolks
4 oz (115g) semi-sweet or dark chocolate, chopped
2 tbsp unsalted butter
1 tsp pure vanilla extract
FOR THE CHOCOLATE GANACHE TOPPING
6 oz (170g) dark chocolate (60–70% cocoa), chopped
½ cup (120ml) heavy cream
1 tbsp unsalted butter
FOR DECORATION
Edible gold leaf or edible gold dust (optional)

How to Make Gold Dusted Chocolate Profiteroles Step-by-Step

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a simmer over medium heat until the butter fully melts and the mixture just begins to bubble.
Step 2: Remove the pan from the heat and add all the flour at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan. Return to medium heat and continue stirring for 1 to 2 minutes to slightly dry out the dough.
Step 3: Transfer the dough to a large mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, mixing well between additions, until the dough is smooth, glossy, and pipeable.
Step 4: Use a piping bag or spoon to portion tablespoon-sized mounds onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 25 to 30 minutes, until puffed and golden brown. Do not open the oven door during baking. Turn off the oven and let the profiteroles rest inside for 5 minutes before removing to a wire rack to cool completely.
Step 5: In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth and pale.
Step 6: Slowly pour the hot milk into the egg mixture while whisking constantly to temper the yolks. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened and smooth, about 3 to 5 minutes.
Step 7: Remove the pastry cream from heat and immediately stir in the chopped chocolate, butter, and vanilla extract until fully melted and smooth. Transfer to a bowl, press plastic wrap directly onto the surface, and chill for at least 2 hours or until cold and set.
Step 8: Transfer the chilled chocolate pastry cream to a piping bag fitted with a small round tip. Make a small hole in the bottom of each choux puff and pipe in the pastry cream until filled. Set aside filled puffs on a tray.
Step 9: Place chopped chocolate and butter in a heatproof bowl. Heat the cream in a small saucepan until steaming, then pour it over the chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
Step 10: Dip the tops of each filled profiterole into the warm ganache, letting any excess drip off. Return to the tray and decorate with a small pinch of edible gold dust or apply edible gold leaf gently to the surface. Allow the ganache to set slightly before serving or refrigerating.

Gold Dusted Chocolate Profiteroles: 5 Steps to Indulgence - Gold Dusted Chocolate Profiteroles - main visual representation

Pro Tips for the Best Gold Dusted Chocolate Profiteroles

Keep these in mind:

These profiteroles are perfect for any celebration.
Store in the refrigerator if not served immediately.
Use high-quality chocolate for the best flavor.
For an extra twist, consider adding a flavored liqueur to the chocolate pastry cream.

Best Ways to Serve Gold Dusted Chocolate Profiteroles

Here are some ideas for serving:

Serve them on a beautiful platter, drizzled with additional chocolate sauce.
Pair with fresh berries for a delightful contrast.
Complement with whipped cream or a scoop of vanilla ice cream.

How to Store and Reheat Gold Dusted Chocolate Profiteroles

To store, place any leftover profiteroles in an airtight container in the refrigerator. They are best enjoyed fresh, but you can keep them for up to 2 days. If you need to reheat them, place them in a warm oven for a few minutes before serving, but avoid reheating the ganache to maintain its glossy finish.

Frequently Asked Questions About Gold Dusted Chocolate Profiteroles

What’s the secret to perfect Gold Dusted Chocolate Profiteroles?

The secret lies in the technique of making the choux pastry, ensuring the dough is well-cooked before adding eggs. This creates the perfect texture for chocolate cream puffs that are light and airy.

Can I make Gold Dusted Chocolate Profiteroles ahead of time?

Absolutely! You can prepare the choux pastry and chocolate filling a day in advance. Just fill and decorate them before serving for the best experience.

How do I avoid common mistakes with Gold Dusted Chocolate Profiteroles?

Ensure to not open the oven door while baking, as this can cause the profiteroles to collapse. Also, make sure your eggs are at room temperature for better incorporation into the dough.

Variations of Gold Dusted Chocolate Profiteroles You Can Try

If you’re feeling adventurous, consider these variations:

Infuse the chocolate pastry cream with coffee for a mocha flavor.
Add orange zest to the filling for a citrus twist.
Try using white chocolate ganache for a different sweetness.
Experiment with flavored edible gold dust for a unique appearance.

For more dessert ideas, check out our chocolate dessert recipes or learn about making choux pastry. You can also explore celebration desserts for your next event!