Profiterole Recipe
Pâte à choux pastry with vanilla ice cream topped with dark chocolate sauce and toasted almonds
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Ingredients
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Pâte à Choux Pastry
Filling
Chocolate Sauce
Toppings
Method
Pâte à Choux Pastry
Prepare the Dough
In a medium saucepan, combine 1 cup of water, 0.5 cup of unsalted butter, and 0.5 tsp of salt. Bring to a boil over medium heat.
Add Flour
Once boiling, remove from heat and quickly stir in 1 cup of all-purpose flour until the mixture forms a ball.
Incorporate Eggs
Allow the dough to cool for a few minutes, then add 4 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Pipe the Dough
Preheat your oven to 400°F (200°C). Using a piping bag, pipe small mounds (about 1 inch in diameter) onto a baking sheet lined with parchment paper.
Bake the Profiteroles
Bake in the preheated oven for 25-30 minutes or until golden brown and puffed. Do not open the oven door during baking.
Cool
Once baked, remove from the oven and let cool completely on a wire rack.
Filling
Fill the Profiteroles
Once the profiteroles are cool, cut a small hole in the bottom of each and fill with 1/4 cup of vanilla ice cream using a piping bag or small spoon.
Chocolate Sauce
Make the Chocolate Sauce
In a small saucepan over low heat, combine 8 oz of dark chocolate and 0.5 cup of heavy cream. Stir until melted and smooth.
Cool Slightly
Remove from heat and let the sauce cool slightly before using.
Toppings
Prepare the Toppings
While the chocolate sauce is cooling, toast 0.5 cup of almonds in a dry skillet over medium heat until golden brown.
Assembly
Assemble the Profiteroles
Drizzle the chocolate sauce over the filled profiteroles and sprinkle with toasted almonds before serving.