Profiteroles recipe

Profiteroles recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful dessert to impress your guests? Look no further than this irresistible Profiteroles recipe. These delicate pastries are filled with a luscious cream filling and drizzled with a rich chocolate sauce. With just a few simple ingredients and easy-to-follow steps, you'll have a batch of these delectable treats ready to enjoy in no time. Perfect for any special occasion or simply as a sweet indulgence, these Profiteroles are sure to be a hit!

Keywords: profiteroles, dessert, cream filling, chocolate sauce, easy recipe

Profiteroles recipe details

Profiteroles recipe, recipe Rating: 4.5
Number of votes:98 

Ingredients

240 ml	water
60 g	butter, cut into small pieces
100 g	flour
½ tsp	salt
4 medium	eggs, 1 egg yolk beaten with
1 tsp	water, for glaze
900 ml	vanilla ice cream
180 g	bitter-sweet chocolate
180 g	semi-sweet chocolate
250 g	double or whipping cream
120 ml	freshly brewed coffee
some	cognac or rum, optional

Instructions

Preheat oven to 200°C and butter and flour a baking sheet.

Preparing the dough and puffs:
In a saucepan combine water, butter, salt and bring to a boil over high heat. Reduce heat to medium and add all, beating with a wooden spoon until dough pulls away from sides of pan and forms a ball.

Transfer dough to another bowl and beat with an electric mixer. Add 3 eggs, one at a time, beating well after each addition. Batter should be elastic and just stiff enough to hold soft peaks. You may have to add a fourth egg to make the dough more elastic.

Transfer warm dough to a pastry bag and pipe 18 3.5 cm puffs on prepared baking sheet. Brush with egg wash (egg yolk and water combined and beaten), smoothing tops of puffs. Bake for 10 minutes. Then reduce heat to 170°C and bake for 15 to 20 minutes more, or until puffed and golden.

Remove from oven and cut each puff several times on the sides with the tip of a sharp knife. Return sheet to turned-off oven and let puffs stand 30 minutes, with oven door. After about 20 minutes transfer to racks to cool completely.

Preparing the filling:
Soften ice cream to scooping consistency. Line a baking sheet with waxed paper. With a small ice cream scoop, scoop out 18 3.5 cm ice cream balls. Freeze until solid.

In a double boiler, melt chocolates together with cream and coffee, stirring occasionally, until smooth and warmed. Add cognac or rum, if desired. Keep warm over warm water until ready to serve.

Serving the Profiterols:
Slice puffs in half, fill bottom of each with an ice-cream ball and replace top. Provide hot fudge sauce to pour over profiterols.

Preparation time:
ca. 45 min
Grade of difficulty:
tricky
Calories per portion:
n/a