Profiterole
Ingredients
- 125 ml water
- 125 ml milk
- 110 g butter
- 1 tbsp sugar
- pinch of salt
- 150 g flour
- 4 eggs
- vanilla ice cream, for filling
- 200 g dark chocolate (70% cacao) and 200 ml heavy cream, for the sauce
Profiteroles are small choux pastry puffs, baked until crisp and hollow, then split and filled — most classically with vanilla ice cream rather than pastry cream — and served with a cascade of warm, dark chocolate sauce poured over the top just before eating, so the contrast between hot sauce, cold filling, and crisp shell is still fresh.
Method
Make the choux pastry: bring water, milk, butter, sugar and salt to a boil, stir in the flour off the heat until a smooth dough forms, then beat in the eggs one at a time until glossy.
Pipe into rounds on a lined tray and bake at 200°C (400°F) until well-puffed and deep golden, about 25-30 minutes; let cool completely and dry out with the oven off and door ajar.
Slice each puff horizontally and freeze if not filling immediately.
Just before serving, fill each puff with a scoop of vanilla ice cream and replace the top.
Make the chocolate sauce by heating the cream and pouring it over chopped chocolate, stirring until smooth.
Arrange the filled puffs and pour the warm chocolate sauce generously over the top just before serving.
