These are bursting with buttery, creamy, chocolate-y goodness! These are well worth the effort. Don’t be tempted to buy those frozen, bland profiteroles. Impress your friends and family this season with fresh ones with a touch of our chocolate magic.
Stand-up mixer with the whisk and paddle attachments and a pastry bag.
Grönache (master recipe)
1/2 cup water
1/4 cup batter
1/2 cup flour
Ingredients Whipping Cream Filling:
1 cup whipping or heavy cream
1 tsp vanilla, or peppermint for a cool twist
How it’s done:
Preheat over to 400º. Line baking sheet with parchment paper. Bring butter, sugar, salt, and 1/2 cup water to a boil in a medium saucepan. Remove from the heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form lightly beat remaining egg lightly and mix a small portion into batter until it does.
Spoon 10 equal sized blobs onto parchment paper, rounded with a spoon. Bake for 7 to 10 minutes until golden brown poke sides of each puff with a knife to allow steam to escape. Allow to cool completely.
How it’s done:
Pour the cream in the bowl: Make sure the cream is cold right up until you’re ready, measure it into the bowl of a stand mixer or a metal bowl. Add the vanilla or other flavor of your choice.
Begin whipping: Increase mixer speed to medium and begin whipping. * For the first several minutes, the cream with will look frothy.
Look our for trails in the cream (approx. 4 to 5 minutes): When you start seeing trails in the cream that don’t immediately dissolve after the whisk moves. If you take your whisk out of the bowl at this point; the whipped cream will hardly adhere onto the whisk.
Watch for soft peaks (6 to 7 minutes): The trails in the cream will become more solid and dribbles of whipped cream will float on the surface of the cream; You’ve now reached a “soft peak” stage. If you take your whisk but any peaks will quickly soften.
Keep an eye out for firm peaks (7 to 8 minutes): The trails in the cream will become progressively stiffer, and the cream will become progressively stiffer, and the cream will start to take on volume. If you take your whisk out of the cream, the peaks in the whipped cream will hold firmly but have slightly softened tips. This is typically the best stage to stop whipping and serve the cream.
How it’s done:
Fill a pastry bag with your whipped cream and gently fill each profiterole. Wrap and cool them in the fridge for 30 minutes to harden. While you are waiting, prepare your Grönache. Take out profiteroles and dip each one into the Grönache then set on a clean sheet of parchment. Drizzle any leftover chocolate over your rolls.
Serving Suggestions: Add your own crushed topping to make your rolls pop!
Grön Bar Suggestions: We are big fans of the Dark Chocolate 1:1 Bar (with 50mg of THC and 50mg of CBD) as the effects of THC and CBD combined are heavenly. However, the Dark Chocolate THC bar (with 50mg of THC) is equally delicious and has a lower price point (due to the absence of CBD). For those folks looking for the medicinal effects of CBD without THC, we love our PURE CBD Dark Chocolate Bar (with 50mg of CBD and no THC). See our bars and where to find them here.
We would love to see what you make! Follow our Team Oregon Instagram and tag your photos @gron.chocolate.or Win our gear if we repost your photo!
Read more about our Cannabis Confections from grön’s founder Christine Smith, and learn about about why baking with our chocolate tastes great!