Profiteroles Con Panna E Cioccolato Caldo Recipe

Prepare choux dough

Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. In a medium saucepan over medium heat combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tablespoon sugar and 1/2 teaspoon salt. Bring to a rolling boil, stirring so butter melts and mixture is homogeneous.

Remove the pan from heat and immediately add 1 cup sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until mixture comes together into a smooth ball and pulls away from the sides of the pan (about 30 seconds). Return pan to very low heat and cook, stirring, for 10–15 seconds to dry the dough slightly (you should see a film form on the bottom). Remove from heat and cool 3–4 minutes so eggs won't scramble.

Transfer dough to a mixing bowl or stand mixer bowl. Add eggs one at a time, mixing well after each addition. At first dough will look separated; keep mixing until incorporated. Continue adding eggs until dough is glossy and falls from the spoon in a thick ribbon. You may not need the full 4 eggs; stop when consistency is right. Dough should be pipeable but hold shape.

Fit a piping bag with a 1/2-inch plain round tip or use a spoon. Pipe or spoon 1–1 1/2 tbsp mounds (about 1-inch diameter) onto prepared sheets, spacing 1 1/2–2 inches apart for even baking. Smooth any peaks with a wet fingertip. For uniformity, weigh: ~15–20 g each. Lightly dip finger in water to smooth tops.

Bake at 200°C (400°F) for 10 minutes, then reduce oven temperature to 180°C (350°F) and continue baking 15–20 minutes until golden brown and puffed. Do not open oven during baking or they may collapse. If centers still feel soft, bake an additional 3–5 minutes. When done, turn off oven, open door slightly and let choux dry inside for 10 minutes to prevent collapse.

Remove to a rack to cool completely. Once cooled, poke a small hole in the bottom of each profiterole or slice off a small piece of the base to allow filling to be piped in later.

Chill mixing bowl and beaters in freezer for 10 minutes beforehand for best results. Pour 2 cups chilled heavy cream into the cold bowl, add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract.

Whip at medium-high speed until soft peaks form, about 3–4 minutes. Taste and adjust sweetness if desired. Do not overbeat — stop when peaks hold shape but cream is still smooth. Transfer whipped cream to a piping bag fitted with a small round tip or to a bowl and chill until ready to fill profiteroles.

Place 1 cup whole milk and 1/4 cup heavy cream in a small saucepan over medium heat. Warm until just simmering (bubbles forming at edge), do not boil.

Remove from heat and add 4 oz chopped dark chocolate, 1 teaspoon sugar, 1 tablespoon butter, 1/2 teaspoon vanilla and 1/4 teaspoon salt. Let rest 1 minute to melt, then whisk until smooth and glossy. If sauce is too thick, return to very low heat and stir in 1–2 tablespoons milk to reach desired pouring consistency. Keep warm over lowest heat or in a thermos; stir occasionally.

Fill: Fit a piping bag with a small round tip and fill with the chilled whipped cream. Insert tip into the hole or base of each cooled profiterole and gently pipe cream until the shell feels slightly heavy but not bursting (about 1–2 tablespoons cream per shell depending on size). Alternatively, split shells and spoon cream in, then reassemble.

Arrange a mound of 6–8 filled profiteroles per serving on individual plates or on a serving platter. Warm the hot chocolate sauce until pourable and pour a generous amount over the profiteroles at the table or drizzle individually.

Finish by dusting lightly with powdered sugar and sprinkling chopped toasted hazelnuts or chocolate shavings if using. Serve immediately so shells remain crisp and sauce is hot.