Profiteroles Recipe
Chocolate or vanilla gelato filled choux puffs, warm chocolate fudge sauce and sea salt caramel
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Ingredients
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Choux Pastry
Gelato Filling
Chocolate Fudge Sauce
Sea Salt Caramel
Method
Choux Pastry Preparation
- 1
- 2
Incorporating Eggs
Allow the dough to cool for about 5 minutes. Add eggs one at a time, stirring well after each addition until fully incorporated. The dough should be smooth and glossy.
- 3
Piping and Baking
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes or until puffed and golden brown. Allow to cool completely.
Filling the Profiteroles
- 4
Filling with Gelato
Once the choux puffs have cooled, use a small knife to cut a slit in the side of each puff. Fill a piping bag with gelato (either vanilla or chocolate) and pipe into each puff until full. Set aside.
Making Chocolate Fudge Sauce
- 5
Creating the Sauce
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips and corn syrup. Stir until the chocolate is melted and the sauce is smooth. Add vanilla extract and stir to combine.