Profiteroles Recipe

Inspired by Le Cavalier

Time1h

Serves6

Vanilla ice cream, dark chocolate ganache, Sicilian pistachio

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Ingredients

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1
Prepare the Choux Pastry
In a saucepan, bring water and butter to a boil. Stir in flour and salt until the mixture forms a ball. Remove from heat and let cool slightly. Beat in eggs one at a time until smooth and glossy.
2
Pipe and Bake
Preheat the oven to 400°F (200°C). Transfer the pastry to a piping bag and pipe small mounds onto a baking sheet. Bake for 20-25 minutes until puffed and golden. Let cool completely.
3
Make the Ganache
Chop dark chocolate and place it in a bowl. Heat heavy cream until just boiling, then pour over chocolate. Let sit for a few minutes, then stir until smooth.
4
Assemble the Profiteroles
Slice the cooled profiteroles in half and fill them with vanilla ice cream. Drizzle with chocolate ganache and sprinkle with crushed Sicilian pistachios.