Profiteroles with chocolate sauce
Votes: 1
Time: 1 hour 25 minutes
Complexity: average
Servings: 8-12
Complexity: average
Servings: 8-12
Airy, crisp on the outside and hollow on the inside, profiteroles are the perfect ice cream shell. Ice cream is spooned into halved profiteroles, topped with the other half, and drizzled with warm chocolate sauce. Serve several on a plate, and this dessert will be a hit at your next family celebration. Profiteroles are made from choux pastry, which is easy to knead if you have a mixer, or be prepared to use a wooden spoon vigorously. The results are worth it. Unfilled profiteroles keep well in the refrigerator and can be used in your desserts at any time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Profiteroles
- 0.5 cups of water
- 55 g butter
- A pinch of salt
- 0.5 cups flour
- 2 eggs
- A pinch of ground cinnamon
- Ice cream
- Chocolate sauce, recipe below
Chocolate sauce
- 110 g of semi-sweet or dark chocolate
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1 tbsp corn syrup
- 1 pinch of ground cinnamon
- Special equipment: pastry bag with a large round tip
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a small saucepan, combine the water, butter, and salt and bring to a boil. Reduce the heat and add the flour, stirring vigorously with a wooden spoon. Cook and whisk until the dough forms a shiny ball that pulls away from the sides of the pan. Transfer the dough to a bowl and let cool for 3-4 minutes. It shouldn't be cold, just cool enough to prevent the eggs from cooking. Using an electric mixer or by hand, beat in one egg at a time. Don't add the second egg until the first is fully incorporated. Then add the cinnamon and beat for another second.
- Transfer the dough to a pastry bag fitted with a large round tip and pipe 2.5cm balls onto a parchment-lined baking sheet. When finished, dip your finger in water and smooth the surface of each ball to remove any sharp points. Space the balls at least 2.5cm apart. They will puff up during baking! Bake in a preheated oven for 20-25 minutes, rotating the baking sheet halfway through to ensure even baking. The profiteroles should be light, airy, and dry inside. Cool on a wire rack.
- Before serving, cut the profiteroles in half horizontally and fill with any ice cream of your choice (I prefer good-quality vanilla ice cream). Top with warm chocolate sauce.
Chocolate sauce:
Pour 2.5 cm of water into a saucepan and bring to a boil. Place the chocolate in a metal or heat-resistant glass bowl and set it on top of the saucepan of simmering water. Make sure the bottom of the bowl doesn't touch the simmering water. Add the remaining ingredients and stir until the chocolate melts and the mixture forms a smooth sauce. This will happen quickly. Once the chocolate has melted, remove it from the water bath. Pour the sauce over the filled profiteroles. The sauce is best served warm.
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