Profiteroles With Chocolate Sauce
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
41
Spice
33
Sweetness
48
Sourness
41
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
Water1 tsp
Sugar1 pinch
Salt1 tsp
Baking Powder3 large
Egg3 cup
Heavy Cream1 tbsp
Butter1 tsp
Pure Vanilla ExtractDirections:
1
Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper
2
To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely
3
Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot
4
Remove from the heat and scrape the dough into a mixing bowl
5
Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit
6
Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically
7
When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste
8
Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible
9
You can use a pastry bag fitted with a star tip or a large spoon, your choice
10
Place the pans in the oven and bake for 10 minutes
11
Reduce the heat to 350 degrees F
12
And continue to cook for 25 minutes
13
Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch
14
The profiteroles should be golden brown and well-risen
15
Allow the shells to cool before filling
16
Using a serrated knife, slice the pastry puffs almost in half
17
Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream
18
Drizzle the chocolate sauce over the top; garnish with confectioners' sugar and fresh mint, if desired
19
Combine the cream and butter in a small heavy-bottomed saucepan over medium heat
20
Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil
21
Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth
22
May be served warm or chilled