Profiteroles Recipe

Prepare the Choux Pastry

In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.

Once boiling, remove from heat and stir in the flour until the mixture forms a ball and pulls away from the sides of the pan.

Allow the mixture to cool for about 5 minutes, then add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Using a piping bag, pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 25-30 minutes or until the profiteroles are puffed up and golden brown. Allow them to cool completely.

Make the Chocolate Sauce

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Remove from heat and add the dark chocolate, stirring until completely melted and smooth.

Assemble the Profiteroles

Once the choux pastry shells are cooled, use a small knife to create a slit in the side of each shell.

Fill each shell with a scoop of vanilla ice cream.

Drizzle the warm chocolate sauce over the filled profiteroles and sprinkle with cocoa nibs for garnish.

Serve immediately and enjoy!