Profiteroles Recipe
Choux craquelin, vanilla ice cream, Valrhona dark chocolate 66% sauce, vanilla Malagasy Chantilly
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Ingredients
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Choux Pastry
Craquelin
Vanilla Ice Cream
Chocolate Sauce
Vanilla Chantilly
Method
Choux Pastry
- 1
Prepare Choux Pastry
Preheat the oven to 200°C (400°F). In a saucepan, combine water, butter, and salt. Bring to a boil, then remove from heat and add flour all at once. Stir vigorously until the mixture forms a ball. Let it cool slightly, then add eggs one at a time, mixing well after each addition. Pipe small mounds onto a baking sheet lined with parchment paper.
Craquelin
- 2
Prepare Craquelin
In a bowl, mix softened butter, brown sugar, and flour until a smooth dough forms. Roll between two sheets of parchment paper to a thickness of 2mm and freeze until firm. Cut into small circles to place on top of the choux mounds before baking.
Baking
- 3
Bake the Choux
Place the craquelin on top of the choux mounds and bake for 25-30 minutes until golden and puffed. Do not open the oven door during baking. Let cool completely.
Ice Cream
- 4
Make Vanilla Ice Cream
Heat cream, milk, and half of the sugar in a saucepan. Scrape the seeds from the vanilla bean into the mixture. In a separate bowl, whisk egg yolks with the remaining sugar. Gradually pour the hot cream mixture into the egg yolks, whisking constantly. Return to the saucepan and cook until thickened. Chill the mixture and churn in an ice cream maker according to the manufacturer's instructions.
Chocolate Sauce
- 5
Prepare Chocolate Sauce
In a saucepan, heat the cream until just simmering. Remove from heat and add chopped dark chocolate. Stir until smooth and glossy. Keep warm.
Chantilly
- 6
Make Vanilla Chantilly
In a mixing bowl, whisk heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
Assembly
- 7
Assemble the Profiteroles
Cut the cooled profiteroles in half and fill with vanilla ice cream. Drizzle with warm chocolate sauce and top with a dollop of vanilla Chantilly. Serve immediately.