Classic French pastry meets ice cream and warm chocolate sauce??!! Sign me up! This is a great make ahead recipe (see notes) to knock the socks off your family and friends. Note: it is your duty as the chef to taste test…
Profiteroles with Homemade Chocolate Sauce
Makes 18
Ingredients:
Choux Pastry:
- 1 cup water
- 6 Tbsp butter, at room temperature
- 1 cup all-purpose flour, sifted
- 3 eggs, room temperature, lightly whisked
Chocolate Sauce:
- 1/2 cup heavy cream
- 12 ounces (2 cups) semisweet chocolate chips
- 2 tablespoons honey
- 2 tablespoons prepared coffee
For Serving:
- Ice Cream (vanilla is traditional but use your favorite!)
- Preheat oven to 400 deg F. Line 2 baking sheets with parchment paper.
- Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined (no white streaks should remain).
- Return mixture to the heat and cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.
- Gradually add 1-2 Tbsp of egg at a time, beating well after each addition, until the dough is thick and glossy.
- Place heaped tablespoons of dough, about 1 inch apart, on prepared baking sheets. If you want to be fancy, transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1 inch balls onto the baking sheets.
- Use wet fingers to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.
- Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven (still turned off!) for 20 minutes to dry out. Transfer to a wire rack to cool completely.
- For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
- To serve, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
*Note: The puffs can be frozen after cooling. Before serving, defrost the puffs and then reheat in a 350 degree F oven for 5 to 10 minutes, or until crisp. Cool before filling with ice cream. You may also use purchased chocolate sauce. Feel free to use caramel sauce versus chocolate if you want to ‘eat outside the box!’
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