French
Profiteroles
Golden pâte à choux puffs filled with vanilla ice cream and covered in warm glossy chocolate sauce.
8 servings · 45 minutes prep · 45 minutes cook
Ingredients
Pate a Choux
- 1 cup water
- 8 tbsp unsalted butter
- 1/2 tsp kosher salt
- 1 cup all-purpose flour
- 4 large eggs
Chocolate Sauce
- 6 oz bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp sugar
Directions
Make and Bake the Choux
- Bring the water, unsalted butter, and kosher salt to a full boil. Add the all-purpose flour all at once and stir firmly until the dough pulls from the pan and leaves a light film, about 2 minutes.
- Cool for 5 minutes. Beat in the eggs one at a time, stopping when the dough is glossy, pipeable, and slowly falls from the spoon in a thick V shape.
- Pipe 24 mounds on parchment. Bake at 425F for 10 minutes without opening the oven, then reduce to 375F and bake until dry, light, and golden, 20-25 minutes.
- Pierce the puffs to release steam and cool completely so the centers do not turn soggy.
Make the Chocolate Sauce
- Heat the heavy cream, unsalted butter, and granulated sugar until steaming. Pour over the bittersweet chocolate and whisk until smooth and glossy.
Fill and Serve
- Split the puffs just before serving, fill with the vanilla ice cream, and cover with warm chocolate sauce.
