Profiteroles Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats. Fit a large piping bag with a 1/2-inch plain round tip (or use a zip-top bag with a corner snipped).

Make pastry dough

In a medium saucepan over medium heat, combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter, 1 tsp granulated sugar and 1/4 tsp fine sea salt. Heat until the butter melts and the mixture just comes to a boil.

Remove the pan from the heat, add 1 cup all-purpose flour all at once, and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a cohesive ball (about 1–2 minutes). Return the pan to low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly.

Transfer the dough to a stand mixer fitted with the paddle (or to a bowl). Beat on medium speed a minute to release steam and cool slightly. Add the 4 large eggs one at a time, mixing well after each addition. The dough should be smooth, glossy and hold a soft peak when the paddle is lifted; it should be pipeable but not runny. If needed, stop and incorporate a little of an additional egg beaten but only enough to adjust consistency.

Pipe rounds about 1 to 1 1/4 inches in diameter spaced 2 inches apart on the prepared sheets. Smooth any peaks with a wet fingertip. For uniform size use an ice-cream scoop or weigh portions (~15–20 g each).

Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 15–18 minutes until golden brown, puffed and dry to the touch. Do not open the oven during baking. If tops are browning too quickly, tent loosely with foil.

When done, pierce each profiterole with a small knife to release steam and prevent sogginess. Transfer to a wire rack to cool completely. Once cool, optionally slice the profiteroles in half horizontally or make a small hole in the bottom for filling.

Scoop the vanilla ice cream into balls or quenelles using a scoop. If the ice cream is very hard, let it sit at room temperature 3–5 minutes to soften slightly for easier filling. Keep ice cream chilled until ready to assemble.

Fill each profiterole: either place a scoop of ice cream on the bottom half and cap with the top, or pipe/press a small amount of softened ice cream into the hollow of each shell and replace the top. Return filled profiteroles to a tray and freeze for at least 30 minutes to firm up before saucing.

Heat and combine

In a small saucepan over medium heat, combine 1 cup heavy cream and 1/4 cup whole milk. Warm until it just begins to simmer around the edges; do not boil.

Put 8 oz finely chopped bittersweet chocolate in a heatproof bowl. Whisk 1 tbsp unsweetened cocoa powder and 1 tsp instant espresso powder into the warm cream to dissolve, then pour the hot cream over the chopped chocolate. Let sit 1 minute, then stir gently from the center outward until smooth and glossy.

Stir in 1 tbsp light corn syrup (for shine), 1/2 tsp vanilla extract and 1/8 tsp salt. If sauce is too thick, warm gently and whisk in up to 1–2 tbsp more milk to reach a pourable consistency. Keep warm until serving (set the bowl over a pan of warm water or reheat briefly).

Toast almonds (optional)

If your almonds are raw and you want deeper flavor, toast 1 cup sliced almonds in a dry skillet over medium heat, stirring, until lightly browned and fragrant, about 3–4 minutes. Remove to a bowl and let cool slightly.

Make caramel

In a medium heavy-bottomed skillet or saucepan, combine 3/4 cup granulated sugar and 2 tablespoons water. Swirl the pan very gently (do not stir) over medium heat until the sugar dissolves and then turns an amber color (watch closely to avoid burning).

When the caramel reaches a deep golden amber, immediately remove from heat and stir in the toasted or raw almonds, 1 tablespoon unsalted butter and 1/4 tsp sea salt. Stir quickly to coat the nuts in the caramel.

Pour the praline mixture onto a parchment-lined baking sheet and spread in a single layer. Allow to cool completely. Once hardened, chop coarsely with a knife or pulse briefly in a food processor to get both small shards and finer crumbs for texture.

Place frozen filled profiteroles on a serving plate or shallow bowl. Warm the mocha chocolate sauce if necessary until just pourable (do not overheat—will melt the ice cream).

Drizzle 2–3 tablespoons of mocha chocolate sauce over each profiterole or arrange a spoonful of warm sauce on the plate and place the profiterole on top. Scatter chopped almond praline generously over the sauced profiteroles so some praline adheres to the sauce and some sits on the plate.

Dust lightly with powdered sugar if desired. Serve immediately so the contrast between cold ice cream and warm sauce is preserved.