Cake with chocolate mousse and custard profiteroles is incredibly delicious.

Cake Recipes

How to prepare a luxurious Profiterole cake at home. Detailed recipe with step-by-step photos. Correct cooking sequence, formation.

8-10 servings

6 hours

332 kcal

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Profiterole cake with chocolate mousse is quite difficult to prepare, but following the step-by-step recipe from the article, you can repeat a similar dessert in your kitchen. All the necessary ingredients for chocolate icing, profiteroles, cream and honey cakes are listed in the table in the required proportions. The entire cooking process is described step by step and clearly, and there is also a photo. Mousse cake is ideal for any festive event, and it turns out very tender, tasty and rich.

Kitchen appliances and utensils: measuring cup, deep bowl, tablespoon and teaspoon, saucepan, stove, wooden spatula, food processor or mixer, pastry bag with a shaped nozzle, baking sheet, oven, parchment paper, whisk, kitchen knife, rolling pin, springform baking dish with a diameter of 19 cm, microwave, cling film, freezer or refrigerator, wire rack, beautiful dish.

Ingredients

Step-by-step preparation

Profiteroles

First we prepare the choux pastry. To do this, pour 250 ml of milk into a small saucepan and add 100 g of butter. We put everything on the stove and heat it up.
When the butter is completely dissolved, add 20 g of sugar, 1/2 tsp. salt and wait until the milk almost boils. At this time, stir everything periodically with a spatula.
When the milk almost starts to boil, add 180 g of wheat flour to the pan. Immediately reduce the heat to low and stir everything vigorously with a spatula. You should get one continuous lump of choux pastry.
Knead the dough for a few minutes until it starts to stick to the bottom of the pan. Remove the dough from the heat and let it cool.
When the dough is warm, transfer it to the bowl of a food processor and add 4 chicken eggs. You need to add them one by one, without stopping kneading the dough. You can also knead it with a mixer if you don’t have a food processor.
The dough should be elastic and shiny.
We transfer the dough into a pastry bag and, using a shaped nozzle, place small cakes on a baking sheet covered with parchment paper. Due to the fairly thick dough, the profiteroles are fluffy and textured.
Bake profiteroles in an oven preheated to 200 degrees for a quarter of an hour. After 15 minutes, reduce the heat to 180 degrees and bake for another 20 minutes.

Cream

While the profiteroles are baking, prepare the cream. To do this, mix 200 g of granulated sugar and 40 g of corn starch in a deep bowl. Mix the dry ingredients with a whisk.
Add 1 chicken egg to a bowl with sugar and starch. We continue to mix everything until there is not a single lump left.
In a separate small saucepan, heat 400 ml of milk. It is not necessary to bring it to a boil, but just warm it up well. Pour well-heated milk in a thin stream into the mixture with sugar and starch. While adding milk, everything must be actively stirred so that the chicken egg does not curl into a lump from the high temperature.
Pour the cream into a small saucepan and place on the stove over low heat. Boil it until it thickens well, at the same time, you need to stir it regularly so that it does not burn.
Remove the hot cream from the heat and add 100 g of butter, mixing everything thoroughly. To make the butter melt faster, it is recommended to cut it into small cubes.
Let the cream cool completely.
Meanwhile, whip 250 ml of cream in a separate bowl. If desired, add 1/2 tsp to the cream. vanilla extract.
Add soft whipped cream to the custard in parts and mix everything carefully.
We transfer the finished cream into a pastry bag and use a special nozzle to fill the profiteroles. For a cake with a diameter of 19 cm you will need approximately 24 cakes.

Cake base

Let's start preparing the base for the honey dough. To do this, melt 80 g of sugar over low heat in a small saucepan along with 30 g of butter and 1/2 tbsp. l. honey Mix everything regularly with a spatula.
When the sugar in the pan has completely melted, add 1 chicken egg and 1 tsp. baking soda. Mix everything vigorously without removing it from the stove.
When foam appears on the surface of the mass, this indicates that it has warmed up well, and you can add 190 g of flour. This must be done gradually, remove the pan from the stove and stir everything constantly.
When the dough becomes thick enough, it must be kneaded with your hands.
Roll out the dough with a rolling pin so that its diameter is slightly larger than 19 cm.
Place the honey cake blank on a rectangular baking sheet and bake in an oven preheated to 200 degrees for 4-5 minutes.
While the honey cake is still warm, place the bottom of the springform pan and cut out a circle around it. Leave the cut out cake blank until it cools completely.

Chocolate mousse

While the cake is cooling, prepare the chocolate mousse. Place 200 g of chocolate in a deep bowl, which needs to be slightly chopped. In the microwave or on the stove, heat up a little 100 ml of milk and pour it over the chocolate. Leave everything for a few minutes so that the chocolate melts a little.
In a separate bowl, pour 8 g of gelatin into 50 ml of cold water. Mix everything until smooth.
Add 30 g of butter to the completely melted chocolate and mix with a whisk until the latter is completely dissolved.
Pour gelatin into the chocolate mixture in a thin stream, stirring constantly.
Separately, beat 340 ml of cream with a mixer until it becomes thick.
Pour chocolate and gelatin into the cream. While mixing the ingredients, stir everything constantly with a whisk.
The chocolate mousse is completely ready.

Assembling the cake

Line a springform baking dish with a diameter of 19 cm with cling film. Place the cooled honey cake on the bottom.
Place the chocolate mousse into a pastry bag and lightly coat the honey cake with it. You can distribute it evenly using a spatula.
Place profiteroles filled with Diplomat cream on top of the cream. If there are gaps between the cakes, fill them with chocolate mousse. If desired, you can add cherries or nuts.
Level the surface of the cake with a layer of chocolate mousse.
Place another layer of custard cakes on top.
Before covering the mousse cake with chocolate frosting, it needs to sit in the freezer for 1 hour or overnight in the refrigerator.

Ganache and cake decoration

To prepare the ganache, place 200 g of chocolate in a deep bowl and pour 300 ml of hot cream over it.
Mix both ingredients well with a whisk until the chocolate is completely dissolved.
Remove the cooled cake from the refrigerator and remove it from the mold. Cover the resulting gaps along the edges of the cake with the remaining chocolate mousse.
Place the cake on a wire rack and generously pour chocolate glaze over it. When the chocolate has completely hardened, carefully transfer it to a beautiful dish.
Mousse cake with profiteroles is completely ready. You can decorate the edges with honey cake crumbs.

Video recipe

From the video you will learn how to make a delicious and beautiful mousse cake with profiteroles at home. All the ingredients needed for the dessert are listed in the video in the required quantities. You will not have any difficulties when preparing the cake, since the recipe is accessible and explained step by step.

Add water, butter, a pinch of salt to the pan and bring to a boil.

While the contents of the pan are boiling, measure and sift the flour into a bowl.

As soon as all the butter has melted and the water boils, immediately reduce the heat, add all the flour and mix quickly and thoroughly. There should be no white flour left - the dough will be uniformly yellow. Let the dough cool. It may be warm, but not hot.

Add eggs one at a time, mixing thoroughly each time.

As a result, the dough should be absolutely homogeneous and viscous, keep its shape, but not be too dense.

Line a baking tray with baking paper. Using a cooking bag, we plant small pieces at some distance from each other. Don't forget that they will grow approximately 4 times during baking.

Correct all errors with a wet finger or knife - smooth out the tops, etc.

Preheat the oven to 180 degrees in advance.

We set our profiteroles for exactly 30 minutes. In my oven during this time they are completely baked. Look at the features of your oven, since it is better to overbake profiteroles a little rather than underbake them.

Mix the egg with milk and strain (required), add 250 grams of sugar and put the mixture on fire. Bring, stirring, to a boil and simmer for a couple of minutes. Don't stop stirring! Set the “syrup” aside and let cool.

The butter for the cream must be soft so that it can whip properly. Beat the butter until light, about three minutes. Add the cooled milk syrup in a couple of batches.

We use heavy cream, at least 30%. Beat until stiff peaks form. Stir into buttercream. That's it, the filling for profiteroles is ready. Do not put it in the refrigerator, as it will become too dense and will be inconvenient to fill.

I fill the profiteroles using a cooking bag with a special attachment. Such devices can be found in almost all culinary departments, and very inexpensively.

In the middle, our profiterole will be completely filled with cream.

Next is the cake itself, called Croquembouche. To do this, you simply need to build a cone tower of profiteroles, fastening them together, according to the rules, with caramel. But, it’s quite possible to replace caramel with chocolate. Moreover, any of them will, accordingly, change the taste a little.

Tower. Here it is advisable to make a cone from a fairly large sheet of thick paper, such as Whatman paper or not too thick cardboard. Tape the seam together.

If you are gluing with chocolate, take about 100 grams and melt in a water bath or in the microwave. Cocoa content not lower than 55%.

If it’s caramel, like mine, then evenly pour 100 grams of sugar, a couple of tablespoons of water into a small frying pan with a thick bottom and melt over medium heat until the color changes. I turn it off right away. Work with caramel quickly, otherwise it hardens. If anything happens, put it on the fire for 15-30 seconds so that it melts again. Don't keep it on the fire for long - it starts to burn quickly.

We begin to place the profiteroles into the cone, gluing them to each other with their sides, which we dip in melted chocolate or caramel. Do it carefully, placing the right sides on the sides, because after you turn over and select the cake, these same sides will be the right sides in the cake. Don't be afraid to press them quite tightly together. Of course, without fanaticism, so that they do not simply fall apart. And, accordingly, try not to glue them to the paper.

My cone is a thin plate mat wrapped in foil. Rolled, glued and trimmed.

Profiteroles are a delicacy from France. This unusual word refers to light cakes with sweet cream, ice cream, jam and other fillings. The resourceful French noticed that their dessert was in unprecedented demand, and came up with a profiterole cake - a whole design based on these most delicious cakes. This unusual recipe is presented below.

Croquembouche is a traditional French recipe for profiteroles, which has accompanied all major celebrations in the country for many years. You've probably seen at least once what this design looks like: usually it's a tall cone of pastries with a thin filling inside. The elements are held together with sweet sauce or caramel. The product is decorated with threads of caramel, nuts and fruits in sugar.

Below is one of the simplest variations on this theme. This cake will not require too much time or effort from you. The most important thing is to strictly follow the recommendations and keep the recipe before your eyes.

So, to prepare the Croquembouche profiteroles cake we will need:

1 glass of still water;
150 grams of butter;
4 whole eggs;
1 pinch of salt;
1 cup flour;
2 cans of boiled condensed milk;
1 liter of pastry cream;
1 bar of high cocoa content chocolate.

Now let’s break down the process of making the cremombouche cake point by point.

The first step is to make “spare parts” for our cake, that is, the profiteroles themselves. To make the dough for cakes, you first need to boil salted water with oil and, stirring, pour flour into the boiling water.
Then the fire is turned off, and the mass is kneaded until it comes together into a ball. Beaten eggs are thoroughly mixed into the cooled dough. It's better to add them one at a time.
The next stage is baking profiteroles. The dough is spooned onto a thoroughly greased pan. The profiteroles are baked for 20-25 minutes at a temperature of 200 degrees, then the temperature should be reduced to 170 and baked for another ten minutes.
Cream time. It will be universal for us: both a filling for profiteroles and a “cement” for connecting them together. Mix condensed milk with half of the existing cream, then add the second half of the cream, only already whipped with a mixer, to the future cream. The homogeneous mass is cooled to room temperature.
When the cream and dough are ready, use a pastry syringe to fill future profiteroles with cream, carefully cutting them in the side.
The cooking recipe is simple, and with some skill, the entire previous process will take you about fifty minutes. Now comes the hard part - building the cake. The croquembouche must be assembled very carefully and slowly.

Freshly filled profiteroles are laid out in layers in a Christmas tree shape. Moreover, each layer must be carefully lubricated with cream to secure it with the rest. The recipe doesn't call for this, but the higher you go, the more cream you should use between layers.

You can decorate the yummy cake with melted chocolate, then let the cake cool and serve.

Cake with profiteroles

This recipe is a little closer to the classic one and has an incredible taste. It is inferior to the previous one only in terms of speed of implementation. Unfortunately, it will require a little more time and effort, but the result is worth it.

To prepare it, you will need:

1 biscuit of your choice;
125 grams of margarine;
1 glass of water;
1 pinch of salt
7-8 whole eggs;
2 cups flour;
0.5 liters of milk;
1.5 cups sugar;
Vanilla essence;
12 grams of gelatin;
100 grams of dark chocolate;
100 grams of white chocolate;
150 grams of cream;
1 packet of vanilla sugar.

So, the recipe is as follows:

Bake a biscuit according to your recipe in a mold. It can be absolutely anything.
In order not to waste time while it is baking, you should brew the dough for profiteroles. The recipe remains approximately the same as in the previous cake: put a saucepan on the fire, pour a glass of water into it, dissolve margarine and salt in it, remove the mixture from the heat, add flour and mix thoroughly (and most importantly quickly).
When the dough has cooled a little, add 5-6 beaten eggs to it. It is very important that the mass is not too thick or too liquid.
Time to bake the profiteroles. Place the dough on a greased baking sheet with a teaspoon. You should scoop up the dough half a spoon at a time and lay out the cakes so that there is space between them.
The recipe involves baking profiteroles for forty minutes at a temperature of 180 degrees.
The next stage is cream. Cream, remaining flour, a glass of sugar and a small amount of milk are mixed until smooth. The yolks from two eggs are also added there, the whites should be immediately put in the refrigerator. After mixing the eggs, the remaining milk is added.
Next, put the mixture on the fire and cook it slowly for 20 minutes until thickened. It is very important not to bring the mixture to a boil and stir it constantly. Before removing from the stove, add gelatin to the saucepan.
The creamy mass is divided into two containers. About a third of it goes to filling the cakes. Mix melted dark chocolate into the filling. Pour the remaining cream mixture into the second container and pour melted white chocolate into it. This mass is needed for the biscuit.
Both bowls are placed in the refrigerator, and after cooling, they are whipped with a blender for extra fluffiness.
Profiteroles are filled with dark cream.
Carefully cut off the top of the sponge cake (about a third of the thickness), and cover the rest with a thick layer of white chocolate cream. The cakes and the remaining white chocolate cream are placed on top of the cream.

Place in the refrigerator for several hours. The authentic recipe calls for leaving the cake overnight, but this is not necessary. The top of the cake is decorated with icing from the egg whites previously placed in the refrigerator, whipped with sugar and vanilla sugar. The removed top of the sponge cake crumbles and is also used to decorate the cake.

Here's a simple recipe for those who love sweets. Bon appetit!

Video recipe for making Croquembouche

Profiterole cake with sour cream is a delicious, light and delicate pastry. It is prepared from a minimal set of ingredients, and as a result we get an excellent dessert. This cake is in great demand in my family and we make it very often. All my household like the combination of airy profiteroles with sour cream. You can use a variety of goodies as decoration: chocolate, fruits, candies, berries... In general, we turn on our imagination and create beauty. So let's get started.

Prepare the required set of ingredients.

Pour water into a small saucepan, add salt and sugar. Place on fire and bring to a boil.

Add butter.

After it has completely melted, add all the flour and stir quickly. Boil for 1-2 minutes. The dough should easily come away from the sides of the pan.

Remove the pan from the heat and let the dough cool slightly. Then add the eggs one at a time, they should be at room temperature.

After adding each egg, the dough must be thoroughly kneaded until smooth. The dough should be soft and elastic, but it should not spread.

Place the choux pastry into a pastry bag fitted with a star tip.

Line a baking sheet with parchment and place small balls of the same size on it.

Preheat the oven to 200 degrees and bake the profiteroles for 10 minutes, then lower the temperature to 180 and finish baking the cakes until light brown, about 20-25 minutes more. The oven door must not be opened while the profiteroles are baking, otherwise they will not rise.

Remove the finished profiteroles from the baking sheet and cool.

Let's prepare sour cream. To prepare the cream, you need to strain the sour cream to remove excess whey. To do this, put the sour cream in gauze, folded several times, wrap it and place in a sieve. Place a container under the sieve to collect excess liquid. Place a small weight on top of the gauze and place it in the refrigerator for a couple of hours (preferably overnight).

Then add sugar to the sour cream.

Beat with a mixer until you obtain a fluffy, thick cream.

Line the bottom of the springform pan with foil. Dip the cooled profiteroles into sour cream and place them in layers in a mold, tightly to each other.

Pour the remaining cream on top and smooth it out.

In order for the future cake to acquire a beautiful, even shape, you need to place foil and a flat bowl on top, and a small weight on top of the bowl. Place the cake in the refrigerator for at least two hours, but preferably overnight. When the cream has hardened well, remove the mold.

Profiteroles cake with sour cream is ready. All that remains is to decorate it and you can serve it on the table. You can use chocolate, icing, candies, fresh berries or fruits as decoration.

And this is what the cake looks like in cross section. Enjoy your tea!

Profiteroles are small-sized cakes that “came” to us from France. Despite the unusual name, preparing them is not as difficult as it seems at first glance. A well-presented recipe for profiteroles and the inspiration of the hostess will help you create this amazing dessert.

The classic dough recipe is not complicated, but it requires a certain amount of effort and time.

Products:

milk – 0.3 l;
a pair of eggs;
flour – 0.15 kg (adjust the quantity);
butter – 0.1 kg;
sugar - if desired.

How to cook:

Pour milk into the selected container, add butter, add sweet sand and heat, stirring constantly.
When the mixture boils, add flour and stir. Keep the mixture on the fire for a little longer and transfer it to a working bowl.
When the resulting mass has cooled slightly, add the eggs and mix until smooth.
Before baking these cute cakes, line a baking sheet with parchment. Then we squeeze the dough onto it with a pastry bag or lay it out with a spoon. Place the future dessert in an oven preheated to 180ºC for half an hour.

Depending on the filling of future profiteroles, adjust the granulated sugar content in the dough to your own taste.

Profiteroles with custard

Incredible profiteroles with delicious custard are very popular with children, because they are great connoisseurs of desserts.

Test components:

flour – 0.25 kg;
4 large
butter – 0.1
sugar as desired.

For the cream we use:

a glass of milk;
half a glass of sugar;
a couple of yolks;
two spoons of flour;
vanillin optional.

Cooking technology:

Dissolve butter and sugar in water. Add flour little by little and knead the dough. When warm, stir in the eggs.
Place the balls on a baking sheet lined with parchment and bake them for half an hour at 180ºC.
Mix the yolks with flour, sugar and vanilla, grind.
Cool the boiled milk and pour the yolks into it in a stream. Cook the mixture for about five minutes over low heat.
When the cream has cooled, make a cut in the prepared dough pieces and fill the profiteroles.

Step-by-step recipe from Yulia Vysotskaya

When your guests find out that they are not eating dessert from the nearest pastry shop, they will be simply shocked! Such elegant profiteroles are a real work of culinary art.

Prepare a traditional set of products for the test in advance.

And for the cream we will use the following ingredients:

a glass of milk;
a third of a glass of sugar;
3 yolks;
1 tbsp. l. starch;
1 tbsp. l. oils;
vanillin.

To prepare it you need to take:

cocoa – 0.1 kg;
sugar – 0.1
1 tbsp. l
¼ tiles
cream – 0.25 l.

How to cook:

Pour a glass of boiling water into a small container, dissolve butter, sugar in it and heat. When a thick mass is formed, mix in the flour and remove the mixture from the heat. When the dough reaches room temperature, stir in the eggs.
Transfer the resulting mass into a pastry bag and “squeeze” the profiteroles onto a baking sheet. We bake them for half an hour. Half the time at 190ºС, half at 160ºС.
Grate the chocolate, combine with the rest of the sauce ingredients, pour in half a glass of boiling water and heat until bubbles form.
Combine butter with sugar, vanilla, milk and cream. Heat the resulting composition, pour in the dissolved starch and separated yolks. Beat with a mixer.
Fill the profiteroles with cream and pour over the sauce.

With curd cream

Profiteroles with curd cream are very tasty. And besides, they are healthy, thanks to vitamin D, which is contained in the curd mass.

Products for cream:

homemade cottage cheese – 0.2 kg;
granulated sugar – 0.1 kg;
sour cream – 0.1 l (adjust the quantity);
a little vanilla.

Cooking technology:

Pour a glass of boiling water over sugar and butter. Add flour little by little and knead the future base for profiteroles. When the mixture has cooled, beat in the eggs.
Squeeze out graceful balls onto a baking sheet and bake them for half an hour at 180ºC.
When preparing the cream, grind the cottage cheese with the remaining ingredients. If desired, you can add fresh chopped fruit to the composition.
We start the profiteroles through a small cut in their end part.

With sour cream filling

These cakes are not difficult to prepare, and their taste is incredible.

This time we will take the following products for the test:

milk – 0.25 l;
¾ cup flour;
a pair of larger eggs;
half a stick of butter;
a little sugar to taste.

And the composition of the cream this time is completely amateurish:

sour cream – 0.3 l;
yes granulated sugar – 0.25 kg.

How to cook:

First, pour milk into the butter, add sweet sand and heat the mixture, stirring it well.
When bubbles form, add flour, stir the mixture and let it cool. At the end, mix in the eggs and form portions of the dessert on parchment. Bake for half an hour at 180ºC.
Beat the sour cream and sugar at high speed, fill the profiteroles and serve the dessert.

Profiteroles with chocolate cream

The cream for profiteroles should be tasty and complement the taste of the dough. When preparing chocolate cream, you can be sure that the dish will go with a bang.

For the test you will need the following set of products:

water – 0.25 l;
butter – 0.1 kg;
1 tbsp. l. granulated sugar;
flour – 0.15 kg;
4 large eggs.

We will use the following ingredients for the cream:

sugar – 0.1 kg;
50 g butter;
a third of a glass of milk;
cream – 0.25 l;
3 tbsp. l. cocoa powder;
1 tbsp. l. starch.

How to cook:

Dissolve the butter and granulated sugar in boiling water, add flour to them. When the resulting mixture reaches room temperature, stir in the eggs. In general, we do everything similarly to the previous recipes.
Squeeze the balls onto a baking sheet and bake them for half an hour at medium temperature.
Heat a mixture of butter, granulated sugar, cocoa, cream and milk. When the surface of the composition is covered with bubbles, add the dissolved starch in a stream and beat the whole mass with a mixer.
Let's make the cakes.

Cooking with strawberries

It’s not difficult to prepare profiteroles with strawberries, if you have the desire. But if you have it, then there is no doubt about the success of the dish.

Products for filling:

0.15 kg flour;
0.5 kg of ripe strawberries;
3 – 4 eggs;
a quarter stick of butter;
0.1 l orange juice;
0.4 kg of homemade cottage cheese;
0.15 l cream;
0.15 kg sugar;
1 tbsp. l starch.

How to cook:

Dissolve the butter in a glass of boiling water, salt it, stir in the flour, and then the eggs. We bake the dough pieces from the resulting dough for half an hour at 180ºC.
Caramelize granulated sugar, add strawberry halves and starch dissolved in juice. Whip the cream with grated sweet cottage cheese.
We fill the profiteroles with cream and strawberries. Serve chilled.

Croquembouche cake made from profiteroles

Such a difficult name... but what a delicious dessert! When it comes to croquembouche, you can be sure that the effort will pay off in a big way.

Products for the test:

a glass of milk;
0.1 kg butter;
0.15 kg flour;
3 – 4 chicken eggs.

We will alternately introduce the following components into the cream:

0.3 liters of non-cold milk;
2 tbsp. l oil;
a couple of eggs;
1 tbsp. l flour;
tsp Sahara;
vanillin.

For caramel, we will additionally need a third of a glass of water and one and a half glasses of sugar.

How to cook:

Dissolve the butter in milk, add flour little by little and beat in the eggs at the end of the process. Make small cakes from the resulting dough and bake them at medium temperature for 20 minutes.
It's time for the cream. Heat the milk, dissolve granulated sugar and vanillin in the eggs. Add flour and milk one at a time, whisking until smooth. Heat the resulting mass until bubbles begin to form, add oil, beat and cool.
Heat granulated sugar and water until caramel forms. When preparing caramel, you should not lose your vigilance, because granulated sugar often burns.
Fill the cakes with cream and dip half of them into caramel. We place profiteroles on a pre-prepared cone mold, gluing them together with a sticky sweet composition, and then pour it over the top of the cake. Place the finished dessert in a cool place for at least a couple of hours.