Profiteroles
User Reviews
5
Profiteroles
Description
This profiterole recipe starts with a choux pastry made by boiling water, butter, and salt, then stirring in flour, and cooking the dough before mixing in eggs to achieve a smooth, thick batter. The pastry is piped or spooned onto parchment-lined sheets and baked at a high temperature for a rise and crisp exterior. The chocolate sauce is prepared separately by gently melting semi-sweet chocolate with heavy cream until smooth. The baked puffs are sliced open and filled with vanilla or another favorite ice cream flavor before being drizzled with the chocolate sauce.
The process requires careful attention to dough consistency and baking to ensure puffiness and hollow interiors. The combination of components results in a classic French dessert featuring airy shells and creamy, cold filling complemented by warm, velvety chocolate sauce.
For serving, profiteroles can be arranged on a platter with sauce poured just before eating. Their size and components make them suitable for portioned desserts or special occasions.
Ingredients
For the Choux Pastry:
- 1 cup water (240mL)
- ½ cup butter 113g, unsalted
- ½ teaspoon salt
- 1 cup all-purpose flour (120g)
- 3 to 4 egg large
For the Chocolate Sauce:
- 4 ounces semi-sweet chocolate chopped
- ½ cup heavy cream (120mL)
For the Assembly:
- Ice cream vanilla or your favorite flavor
Instructions
For the Pastry:
- Preheat the oven to 425F. Line a large sheet pan with parchment paper.
- In a large saucepan, bring the water, butter, and salt to a boil over medium-high heat. When it comes to a boil, immediately remove the pan from the heat. Add all the flour at once and stir vigorously with a wooden spoon until all the flour is incorporated. Return the pan to medium heat and cook, stirring constantly, for 1 minute.
- Scrape the mixture into the bowl of a mixer fitted with a paddle attachment. (You can also use a hand mixer.) Beat at medium speed for about 2 minutes or until the dough is warm but not hot.
- With the mixer running, add 3 eggs, one at a time stopping to scrape down the sides of the bowl after each addition. Continue mixing until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick but fall slowly and steadily from the beater when lifted out of the bowl. If the dough is still clinging to the beater, add the remaining 1 egg and mix until incorporated.
- Transfer the dough to a pastry bag fitted with a large round tip, and pipe fat dots about 1 1/2 inches wide by 1 inch tall spaced about 2 inches apart onto the lined baking sheet.
- Light wet a finger with water and press the tops of each dough mound to smooth out any points of dough that remain on the surface. If desired, you can lightly brush the tops of each dough mound with an egg wash.
- Bake for 20 to 25 minutes, or until puffed up and light golden brown. Try not to open the oven door too often during the baking. However, if your oven heats unevenly rotate the pan halfway through baking. Let the puffs cool completely on the baking sheet.
For the Chocolate Sauce:
- When ready to serve, place the chocolate in a medium heat-proof bowl.
- Bring the cream to a boil in a small saucepan over medium heat or heat in the microwave. Pour the hot cream over the chocolate, and let stand for 5 minutes. Stir together until smooth and the chocolate is completely melted.
For the Assembly:
- Cut each cooled puff in half. Place a scoop of ice cream on the bottom half and place the other half on top of the ice cream. Drizzle with the chocolate sauce and serve immediately.
Notes
- Egg quantity may vary due to egg size and humidity; add eggs gradually to achieve the right dough consistency.
- Measuring flour by weight improves consistency over volume measurements.
- Allow the dough to cool before adding eggs to prevent cooking the yolks.
- Knead through any initial splitting of the dough to achieve a smooth texture.
- Pre-scoop ice cream balls onto parchment-lined trays and freeze to speed up assembly.
- Use a serrated bread knife to cut the profiteroles open gently without crushing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18profiteroles
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 122mg | 5% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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