Profiteroles Recipe

Prepare equipment

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Fit a large piping bag with a plain 1/2-inch (12 mm) round tip or use a pastry bag without a tip for drop-style puffs.

In a medium saucepan combine water, milk, butter, sugar, and salt. Bring to a vigorous simmer over medium-high heat, stirring until the butter is fully melted and the mixture just comes to a boil.

Remove pan from heat. Immediately add the sifted flour all at once and stir vigorously with a wooden spoon or spatula until the mixture pulls away from the pan and forms a smooth ball (about 20–30 seconds). Return to low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly.

Transfer the dough to the bowl of a stand mixer fitted with a paddle (or use a mixing bowl and hand mixer). Beat on low for 30 seconds to cool slightly. Add eggs one at a time, fully incorporating each before adding the next. The final dough should be glossy, thick but pipeable; when lifted with a spatula it should fall slowly in a V shape. You may not need the full 4th egg or you may need a tiny bit more depending on humidity—use texture as your guide.

Spoon the dough into the prepared piping bag. Pipe 1 1/4–1 1/2-inch rounds spaced 1 inch apart for small profiteroles (you’ll get about 30–36). Alternatively drop spoonfuls for more rustic puffs.

Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) without opening the door. Continue baking for 15–20 minutes more until the puffs are golden brown and feel light. Oven times vary—they should be dry and hollow-sounding when tapped. If they are pale, bake a few minutes longer.

Remove from oven and immediately pierce each puff with a small skewer or the tip of a knife to release steam (this prevents sogginess). Transfer to a wire rack to cool completely.

Place the chopped chocolate in a heatproof bowl.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil). Remove from heat and pour over the chopped chocolate. Let sit 1 minute to soften the chocolate.

Stir gently from the center outward until smooth and glossy. Add the butter, corn syrup (if using), and salt, stirring until fully incorporated. If the sauce is too thick, add up to 1 tablespoon warm cream to reach desired pourable consistency. Keep warm over a double boiler or in a small insulated container; if reheating, do so gently so the chocolate doesn't seize.

Scoop small balls of vanilla ice cream (use a small cookie scoop or tablespoon) and place them in the center of half the cooled profiteroles, then sandwich with remaining halves to make filled profiteroles. Alternatively, leave puffs whole and serve with scoops of ice cream on the plate and fill on the side.

To serve warm: Arrange filled profiteroles on plates. Spoon warm dark chocolate sauce generously over the top so it drips down the sides. Dust lightly with confectioners' sugar and garnish with mint, if desired.

To serve with a classic presentation: Stack 6–8 filled profiteroles into a small pyramid and drizzle chocolate sauce over the tower just before serving so sauce warms the pastry slightly and creates a glossy coating.

If preparing ahead: Bake the puffs up to 2 days in advance and store in an airtight container at room temperature. Re-crisp in a 300°F (150°C) oven for 5–8 minutes before cooling and filling. Prepare the chocolate sauce just before serving for best texture.