AMERICAN-STYLE PROFITEROLES
I love this recipe because it’s like a French spin on an ice cream sandwich. Also, it’s something you can make in advance.
Time: 30 min prep, 40 min cook | Difficulty: 1/5 | Servings: 48
1. Simmer Butter & Water
Melt butter in a saucepan over medium heat. Once it's mostly melted, pour in a cup of water and let it come to a quick simmer.
2. Add Flour
While it's simmering, add flour and a pinch of salt. Stir it up vigorously with a wooden spoon until it forms a ball and pulls away from the sides of the saucepan. This usually takes about a minute.
3. Cool
Take it off the heat and let it cool for 10 minutes.
4. Preheat & Prepare
Preheat your oven to 420°F. Grease two large trays lightly with butter, then line them with parchment paper to keep things from sticking.
5. Add Egg, 1 at a Time
Once the dough has cooled a bit, crack an egg into it and beat until it's all mixed in. Keep adding the rest of the eggs one at a time, making sure each one is fully mixed before adding the next. The dough should end up like a thick paste.
6. Transfer to Piping Bag
Spoon the dough into a piping bag, fitted with a round tip, about half an inch wide.
7. Pipe Blobs
Pipe little blobs of dough onto your trays, each about 2 inches apart. You should get about 40 to 50 blobs.
8. Pat Down Peaks
If any of the blobs have little peaks on top, just wet your finger with some water and gently pat them down to make them nice and round.
9. Bake
Pop your trays into the oven on the trop tray and bake for 15 minutes.
10. Remove From Oven
After 15 minutes, turn down the heat to 350°F. They should be crispy on the outside but not collapsed when you poke them. If they're not quite there yet, give them 2 – 3 more minutes in the oven.
11. Pierce Balls with Knife
Once they're golden and crispy, pierce the bottom of each with a knife to help them dry out inside, then pop them back in the oven for 5 – 7 minutes. They should get the signature browned color during the second bake.
12. Cool & Fill
Let them cool completely on a wire rack.
13. Make Your Chocolate Sauce
While they're cooling, make your chocolate sauce by putting cream and chocolate in a microwave-safe bowl. Heat it up in the microwave in 30-second bursts, stirring in between, until it's all melted together. Depending on the chocolate you use, it can take 2 – 4 rounds in the microwave.
14. Finish
To plate, cut your profiteroles in half horizontally. Scoop a dollop of vanilla ice cream (or the flavor of your choice) and place in the middle of your profiterole halves. Drizzle your chocolate sauce over the top, and enjoy!
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