Profiteroles

Get ready to indulge in a delectable dessert with these delightful Profiteroles with Chocolate Sauce. This classic French pastry combines light and airy choux pastry filled with your favorite ice cream and generously drizzled with warm, homemade chocolate sauce. The contrast of textures and flavors will surely satisfy your sweet cravings.

The Profiteroles consist of light and airy choux pastry, which is created by combining butter, water, flour, salt, and a hint of ground cinnamon. This mixture is cooked to perfection, forming a smooth, slightly shiny dough that pulls away from the pan. The dough is then transformed into small, bite-sized balls, piped onto a baking sheet, and baked until golden brown. The result is beautifully puffed and crispy pastries, ready to be filled with your favorite ice cream.

Once the Profiteroles have cooled, they are delicately split in half, revealing a soft interior. This presents the perfect opportunity to add a scoop of high-quality ice cream, such as a luscious vanilla, into each Profiterole. The chilled ice cream pairs harmoniously with the pastry, creating a delightful contrast of temperatures and textures.

Now, savor the delightful combination of crispy choux pastry, creamy ice cream, and decadent chocolate sauce in each bite. These Profiteroles with Chocolate Sauce are perfect for special occasions or when you simply crave a luxurious dessert experience. Enjoy!

INGREDIENTS:

• 1/2 stick butter
• 1/2 cup water
• 1/2 cup all-purpose flour
• Pinch of salt
• Pinch of ground cinnamon
• 2 eggs
• Chocolate Sauce (see recipe below)
• Ice cream

Chocolate Sauce:

• 1/4 cup heavy cream
• 4 ounces semisweet or dark chocolate
• 1 tablespoon corn syrup
• 2 tablespoons butter
• 1 good pinch of ground cinnamon

INSTRUCTIONS:

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a small saucepan, combine the water, butter, and salt, and bring it to a boil.
3. Reduce the heat and add the flour all at once, stirring vigorously with a wooden spoon. Cook until the mixture forms a ball, has a slightly sweaty sheen, and pulls away from the pan.
4. Transfer the mixture to a mixing bowl and let it cool for 3 to 4 minutes. It should be cool enough not to cook the eggs when added.
5. Using an electric mixer or some good old-fashioned elbow grease, beat in the eggs one at a time. Make sure to fully incorporate each egg before adding the next one. Add the ground cinnamon and beat for another second to combine.
6. Transfer the mixture to a pastry bag fitted with a large straight tip and pipe 1-inch balls onto a parchment paper-lined sheet tray. Dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Leave at least 1-inch of space between each ball.
7. Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time for even baking. The profiteroles should be light, airy, and dry inside. Let them cool on a rack.
8. When ready to serve, cut each profiterole in half horizontally and fill them with your choice of ice cream (a high-quality vanilla is recommended). Place the top half back on and generously drizzle warm chocolate sauce over the profiteroles.

For the Chocolate Sauce:

1. Bring a saucepan with 1 inch of water to a boil.
2. Place the chocolate in a heatproof mixing bowl, ensuring it doesn’t touch the boiling water. Stir in the rest of the ingredients.
3. Stir the mixture until the chocolate has melted and everything is combined. Remove from the heat. The sauce is best served warm.