Table of Contents

Clementine Profiteroles With Chocolate Sauce

I remember the first time I tasted a profiterole. It was at a small Parisian patisserie, a hidden gem tucked away on a cobblestone street. The crisp, airy pastry, the cool, creamy filling, and the rich, decadent chocolate sauce – it was a symphony of textures and flavors that danced on my palate. I knew then that I wanted to recreate this magic, and this clementine profiterole recipe is my homage to that unforgettable experience. The bright citrus notes elevate the classic dessert, making it perfect for any occasion.

Recipe Overview

Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 6 hours 45 minutes (including chilling and freezing)
Servings: 6-8
Yield: Varies depending on profiterole size
Dietary Type: Not specified

Ingredients

Clementine Marmalade
- 12 clementines
- 2 cups/ 500ml sugar
- 1 lemon, juice and zest of
Pastry Puffs
- 1 cup/ 250ml milk
- 1⁄2 cup/ 125ml butter
- 1 tablespoon/ 15ml granulated sugar
- 1 teaspoon/ 5ml salt
- 5 large eggs
- 1⁄4 cup/ 60ml roasted pistachios, crushed
- 1⁄4 cup/ 60ml coarse brown sugar (turbinado)
Custard Cream
- 2 cups/ 500ml 35-percent cream
- 1 cup/ 250ml sugar
- 1 vanilla bean, halved lengthwise and seeds scraped
- 8 egg yolks
- 1 cup/ 250ml whole shelled pistachios, plus more for garnish
Chocolate Sauce
- 2 cups/ 500ml chopped good-quality dark chocolate
- 1 cup/ 250ml 35-percent cream

Equipment Needed

Large pot
Heavy saucepan
Wooden spoon
Piping bag
Baking sheet
Parchment paper
Pastry brush
Wire rack
Whisk
Bowl
Plastic wrap
Small saucepan

Instructions

Make the Clementine Marmalade: Begin by preparing the clementine marmalade. Place the clementines (with the skin on) in a large pot and cover completely with water. Bring the water to a rolling boil, then reduce the heat to a gentle simmer and cook until the clementines are tender, approximately 30 minutes. Once tender, drain the clementines and allow them to cool enough to handle.
Once cooled, thinly slice the clementines, carefully removing any seeds. Return the sliced clementines to the pot, adding the sugar and the lemon zest and juice. Simmer the mixture over low heat, stirring occasionally, until the clementine peels become translucent and candied, about 1 hour. Set aside.
Prepare the Pastry Puff Dough: In a heavy-bottomed saucepan, combine the milk, butter, granulated sugar, and salt. Heat over medium-high heat until the mixture comes to a boil.
Remove the saucepan from the heat. Immediately add all the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. This should take about 1 to 2 minutes.
Return the saucepan to medium heat and continue to cook, stirring constantly, for another minute to dry out the dough slightly. This step is crucial for achieving a light and airy pastry.
Remove the pan from the heat once again. Now, beat in 4 of the eggs, one at a time, using the wooden spoon, ensuring each egg is fully incorporated into the dough before adding the next. The dough should become smooth and thick.
To test the consistency, place a small amount of dough between two fingers and gently pull your fingers apart. If the dough forms two distinct peaks, it is ready. If not, continue beating until the desired consistency is achieved.
Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Transfer the prepared dough to a piping bag fitted with a round tip. Pipe mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. The size of the mounds will determine the size of your profiteroles.
In a small bowl, beat the remaining egg with a tablespoon of water to create an egg wash. Use a pastry brush to gently brush the egg wash over the tops of the dough mounds. This will give them a golden-brown color during baking.
Gently flatten any peaks on top of the mounds with your fingertip. Sprinkle the tops with the crushed pistachios and coarse brown sugar (turbinado).
Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350 degrees F (180 degrees C) and continue baking until the pastry puffs are golden brown and dry inside, approximately 15 minutes more.
Turn the oven off and prop the oven door open slightly. Allow the pastry puffs to dry in the oven for an additional 15 minutes. This helps to prevent them from collapsing. Remove the pastry puffs from the oven and let them cool completely on a wire rack.
Prepare the Custard Cream: In a saucepan, whisk together the cream and 1/2 cup of the sugar. Add the scraped vanilla seeds and the vanilla bean. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat.
In a separate bowl, beat the egg yolks and the remaining 1/2 cup of sugar until the mixture is thick and pale yellow, forming a ribbon when the whisk is lifted.
Slowly drizzle the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5 minutes.
Strain the custard through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely cold, about 1 hour.
Once the custard is chilled, gently stir in 1 cup (250 ml) of the clementine marmalade and the whole pistachios. Cover with plastic wrap and freeze until firm, approximately 4 hours.
Make the Chocolate Sauce: In a small saucepan, bring the cream just to a simmer over medium heat. Add the chopped dark chocolate and let it sit for a minute to soften.
Stir with a wooden spoon until the chocolate is completely melted and the sauce is smooth and glossy. Keep the chocolate sauce warm while you assemble the profiteroles.
Assemble the Profiteroles: To serve, carefully split each pastry puff in half horizontally. Fill the bottom half with a scoop of the frozen clementine custard. Replace the top half of the pastry puff.
Place the filled profiteroles on a plate and drizzle generously with the warm chocolate sauce. Sprinkle with additional pistachios for garnish. Serve immediately.

Expert Tips & Tricks

For an even richer chocolate sauce, add a tablespoon of butter at the end.
If your custard is too thick, whisk in a tablespoon or two of milk to thin it out.
To prevent soggy profiteroles, only fill them right before serving.
Make the clementine marmalade a day ahead to save time.

Serving & Storage Suggestions

Serve the clementine profiteroles immediately after assembling for the best texture. The combination of warm chocolate sauce, frozen custard, and crisp pastry is truly divine.

Leftover pastry puffs can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month. To reheat frozen pastry puffs, bake in a preheated 350 degree F (180 degree C) oven for 5 to 10 minutes, or until crisp. Cool completely before filling.

The frozen clementine custard can be stored in the freezer for up to 1 week.

The chocolate sauce can be stored in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave before serving.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	200mg	67%
Sodium	150mg	7%
Total Carbohydrate	50g	17%
Dietary Fiber	3g	12%
Sugars	30g	–
Protein	8g	16%

Variations & Substitutions

For a gluten-free option, use a gluten-free flour blend in the pastry puff recipe.
Substitute the dark chocolate in the sauce with milk chocolate or white chocolate for different flavor profiles.
Experiment with other citrus fruits like oranges or mandarins in the marmalade.
Add a splash of Grand Marnier or other orange liqueur to the custard for an extra layer of flavor.
For a vegan version, use plant-based butter, milk, and cream alternatives, and replace the eggs with a suitable egg replacer.

FAQs (Frequently Asked Questions)

Q: Why are my pastry puffs not rising?
A: The most common reason is that the oven wasn’t hot enough. Make sure your oven is fully preheated before baking, and avoid opening the door during the first 15 minutes of baking.

Q: How do I prevent my custard from forming a skin while chilling?
A: Pressing a piece of plastic wrap directly onto the surface of the custard will prevent a skin from forming.

Q: Can I make the pastry puffs ahead of time?
A: Yes, you can bake the pastry puffs ahead of time and store them in an airtight container at room temperature or freeze them. Reheat them in a warm oven before filling.

Q: What can I use if I don’t have a piping bag?
A: You can use a large Ziploc bag with one corner snipped off to pipe the pastry puff dough.

Q: Can I use store-bought marmalade?
A: Yes, you can use store-bought marmalade, but homemade marmalade will have a fresher, brighter flavor.

Final Thoughts

This clementine profiterole recipe might seem a little involved at first, but trust me, the end result is well worth the effort. The combination of the crisp pastry, the creamy, citrusy custard, and the decadent chocolate sauce is simply irresistible. Don’t be afraid to experiment with different variations and substitutions to create your own unique version of this classic dessert. And most importantly, have fun in the kitchen! I encourage you to try this recipe and share your results. Consider serving these delightful profiteroles with a chilled glass of dessert wine or a warm cup of coffee for the perfect ending to any meal.

Clementine Profiteroles With Chocolate Sauce Recipe