With a buttery streusel coating, these apple cheesecake snack bars are rich and delectable. Every time I prepare them, my family eats everything in the pan.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 18 small profiteroles |
Ingredients
- 1 cup water
- ½ cup butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1 cup heavy cream
- ¼ cup confectioners’ sugar
- 1 teaspoon rose water (Optional)
- 1 cup heavy cream
- 9 ounces semisweet chocolate, chopped
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
- Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
- Beat 1 cup of heavy cream to soft peaks; stir in the confectioners’ sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
- To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.
Nutrition Facts
| Calories | 763 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 273 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 37 g |
| Sodium | 284 mg |
| Sugars | 27 g |
| Fat | 62 g |
| Unsaturated Fat | 0 g |
Reviews
These came out perfectly. I cooled the dough a bit longer before adding the eggs. Split in half filled with vanilla ice cream and covered with the ganauch in the recipe. Delicous!
Mixture WAY too runny. I had the butter and water at a rolling boil as other suggested. Seems like there is no way that amount of butter , water and only 1 cup of flour could be anything other than runny.
These were excellent! Eaten in one day!
Couldn’t wait for them to cool down the were delicious! I definitely would make them again – I would recommend cooking for 23-25 minutes at 220ºC because mine came out a little burnt.
Tasty! First time I didn’t add flour to water /butter while at a rolling boil. As such flour didn’t expand/cook enough and I ended up with a soupy mess after adding the four eggs. Made a second time after realizing my error and they turned out AMAZING!! SO EASY! I also baked with convection turned off as to keep as much steam as possible in the oven. I also used a pan underneath to allow more steam to be created. I ended up with large puffs and none of them collapsed either. Crispy exterior, soft delicate interior! Thanks for all the other comments on here!
Have been learning to bake more than just cookies and this weekend was profiteroles. These took a little patience and several steps but overall easy. Came out great and addictive.
My family loved it. I made 2 batches
Made exactly as written. Recipe made about 30 for me. They were gone in a flash. My boys wanted me to make more 2 days later.
I am 13 and a baker so for mothers day I found this and made it my mom was so impressed and now bothers me to make it more and more because she loves them so much!
OMG THIS WAS SOOOOOOOOOOO BAD!!!!!!!! I made it for mother’s day and it tasted like . all it was, was dough, HORRIBLE! I tried to put the chocolate in, but I couldn’t. The dough was SUPER liquidy. it was also very sticky. And most of all, THE TOP of the dough WAS OK, but there was NO BOTTOM at ALL! so ew. I would NEVER RECOMMEND it and DO IT never AGAIN!!!!!!!!!!!!!!!!!!!!!! DISGUSTING!!!!!!!!!!!!!!!!!!!!!!
Horrible recipe… it didn’t rise in the oven. Not recommended.
Just made these and they baked up BEAUTIFULLY – although I took them out at 20 mins! I served with them a small scoop of ice cream (in each puff) and drizzled chocolate syrup over top 🙂 Next time, I’ll add just a tsp of sugar to sweeten them up a bit, but they were fine without. If you follow the recipe AS IS, they will come out perfect 🙂
I’m new to cooking and I managed to make these. They were delicious! I made a Chantilly cream for them using vanilla, cream and icing sugar. Thank you so much for your recipe. Profiteroles have always been my favourite but as I rode a motorbike they are not easy for me to get them home without being a total mess! But now I can make my own! Yay!
Very good kind of freaked out when they flatten after pulling them out of the oven turned my back and wow.
These were absolutely stunning. All I changed was adding about 1/4 tsp of vanilla extract to the cream. Will definitely make again.
I made these exactly as recipe stated and have made them many times..no adjustments required.
Three eggs not four.
I made this recipe three times , each time better than the one before. I’m a pro. Jajajaja
Amazingly easy. They looked (and tasted) delicious. I put them in for about 24 minutes. There was a ton of chocolate sauce left over (not that it’s a bad thing), and I was a little short on the cream, I suggest 1 1/3 cups of heavy cream, and to use a little bit more sugar. The cream wasn’t overly sweet at all. I also suggest that, after putting the eggs into the batter, to add 1/2 teaspoon of vanilla to give them a bit more flavor. They were definitely pretty, and quite messy. I also suggest to eat them sooner rather than later, for the chocolate hardens and the cream isn’t as fluffy. However, they do hold well in the fridge. Thank you tons for this recipe, will be made again!
Just finished baking the puffs only. I haven’t made the cream yet, but that seems to be the easy part. The puffs came out beautiful. I cut into one and tasted. Wonderful. So what did I change…I added 1/2 tsp of vanilla to the water and butter mixture since I read a comment on the blah taste of the puff. I think that added a little something to the dough. Otherwise, that’s it. Oh, I can see where you would want height on these. They come out prettier. I had a couple that came out taller due to how I placed the dough. Next time I will use tablespoon or 3/4 of tablespoon of dough and go back with maybe a teaspoon of dough on top of each to give height. I used a small serving spoon this time and prob should’ve been a little smaller. Great recipe!! Very eye catching!
They were so runny and ended up burning with no puff at all… Bummed.