Profiteroles

Name: Profiteroles
Total time: 90 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 cup water; 1/2 cup unsalted butter; 1 cup all-purpose flour; 4 large eggs; 1 pint high-quality vanilla bean ice cream; 1 cup heavy cream; 8 oz dark chocolate (chopped)

Light choux puffs filled with cold vanilla cream, then piled high and drizzled with warm dark chocolate sauce — a timeless French dessert.

90 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Preheat the oven to 400°F (200°C). Make the choux pastry (pâte à choux): Combine water, butter, and a pinch of salt in a saucepan and bring to a rolling boil.

2
Remove from heat, dump in the flour all at once, and stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan. Let cool for 5 minutes.
3
Beat in the eggs one at a time, incorporating fully before adding the next, until the batter is smooth, glossy, and falls from the spoon in a thick 'V' shape.
4
Pipe golf-ball-sized mounds onto a parchment-lined baking sheet. Bake for 20 minutes, then reduce heat to 350°F (175°C) and bake for 10-15 minutes more until deep golden and crisp. Cool completely.
5
Make the chocolate sauce: Heat the heavy cream until just simmering. Pour over the chopped dark chocolate and whisk until smooth and glossy.
6
Slice the top third off each cooled pastry puff. Fill the bottom halves with a generous scoop of vanilla ice cream, replace the tops, and drizzle abundantly with warm chocolate sauce just before serving.

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