Profiteroles

Profiteroles

We love, love, love profiteroles! Filled with vanilla ice cream and topped with chocolate sauce they are a perfect dessert.

 

Preheat oven to 400. Cover a cookie sheet with parchment or wax paper.

On the stove bring 3/4 cup water to a boil, add 6 tablespoons of butter and a pinch of salt. Cook until the butter is melted. Turn the heat down to medium and add 3/4 cup of flour. Keep stirring until the flour comes away from the sides of the pan into a ball. The goal is to get the moisture out of the flour and this can take anywhere from 30 seconds to a minute. It should almost glisten. Just don’t brown it!

Take the dough off the stove and put it into a bowl of an electric mixer and allow it to cool for five or six minutes. Make sure it’s not too hot or the eggs will ‘cook’. On low speed, add three eggs, one at a time, until they’re incorporated into the dough.

If you have a pastry bag fill it with the mixture, if not, no matter, we use a plastic freezer bag and cut a corner off so that the size of the opening is about 1/2 inch. Hold the bag directly over the parchment paper on your cookie sheet and squeeze the dough out until they’re about one and half to two inches wide. (Leave about one inch space between them). Bake for about 30 minutes, or until puffed and golden brown.

Allow to cool, slice in half, fill with ice cream or custard and top with chocolate sauce.

 

The Best Chocolate Sauce

Over low heat melt six tablespoons of butter with 3 ounces unsweetened chocolate and 1 ounce bittersweet chocolate.  Stir in 1/2 cup sugar and 3 tablespoons corn syrup. Turn up the heat to medium and  Add 1/2 cup heavy cream and turn the heat up to medium. Stir constantly. The goal is to for the sugar to melt–but not so hot that the chocolate separates. When smooth and shiny add 1 teaspoon vanilla. This is a recipe that we play around with depending on the kinds of chocolate we have on hand, it doesn’t need to be precise. If you like sweet, sweet (we don’t) amp up the sugar. We store in glass jars in the refrigerator and reheat the sauce by putting the jar (at room temp– or else it will shatter) into hot water.