Profiterole Recipe
chocolate profiteroles, dark chocolate smoked sea salt gelato, cocoa caramel
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Ingredients
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Profiteroles
Method
Profiterole Assembly
- 1
Prepare the Choux Pastry
Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Stir in vanilla extract.
- 2
Bake the Profiteroles
Preheat your oven to 400°F (200°C). Using a piping bag, pipe small mounds of dough onto a parchment-lined baking sheet. Bake for 20-25 minutes until puffed and golden brown. Allow to cool completely.
- 3
Prepare the Gelato
For the smoked sea salt gelato, mix heavy cream, milk, sugar, dark chocolate, and smoked sea salt. Churn in an ice cream maker according to manufacturer instructions until thick and creamy. Freeze until firm.
- 4
Make Cocoa Caramel
In a saucepan, combine sugar and water. Cook over medium heat until the mixture turns golden brown. Remove from heat and carefully stir in heavy cream and cocoa powder until smooth.
- 5
Assemble the Profiteroles
Once the profiteroles are cooled, fill each with the smoked sea salt gelato using a piping bag. Drizzle cocoa caramel over the filled profiteroles before serving.
