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Classic Profiteroles with Warm Chocolate Sauce

Classic Profiteroles with Warm Chocolate Sauce

Light and airy, these crispy little balls of choux delight are filled with vanilla bean ice cream and served drizzled with a warm chocolate sauce.

2 hrs total time

40 mins active time

Medium

Makes 18

Ingredients


Measurements:

For the profiteroles:

  • ⅔ cup (3½ oz) all-purpose flour
  • ½ tsp kosher salt
  • 1 tsp white sugar
  • 5 tbsp (2½ oz) unsalted butter
  • ⅓ cup (2¾ fl oz) milk
  • ⅓ cup (2¾ fl oz) water
  • 3 large eggs

    at room temperature

  • Cooking spray
  • 18 oz vanilla bean ice cream
  • Powdered sugar

    for dusting

For the chocolate sauce:

  • ¼ cup (2 fl oz) heavy cream
  • ¼ cup (2 fl oz) milk
  • 4 oz 70% dark chocolate

    coarsely chopped

Instructions

  • 1Place the flour, salt and sugar in a bowl.
  • 2Place the butter, milk and water in a medium saucepan over medium heat and bring to a boil. Once boiling, immediately add the flour mixture all at once and stir vigorously for 3 minutes, or until the mixture comes away from the side of the pan and starts to form a ball.
  • 3Transfer the mixture to the bowl of a stand mixer and let it stand for 2 minutes to cool slightly. Start mixing on medium speed and add the eggs one at a time, beat for 3 minutes, or until smooth and glossy.
  • 4Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 5Fitted with a ½-inch piping tube.
  • 6Spray the pizza pan with the cooking spray. Pipe into 1½-inch rounds, about 1-inch high and about 1-inch apart.
  • 7Lightly press the tip of each profiterole with a wet finger to flatten the peak. Spray with cooking spray to give them a shine.
  • 8Once preheated, place the pan in the oven and start Autopilot.
  • 9The profiteroles should crisp on the outside and dry in the center. If not, give it a bit more. Cool on the tray.
  • 10Bring the cream and milk to a boil and remove immediately from the heat.
  • 11Place the chocolate in a heatproof bowl and pour over the hot cream mixture. Stir until melted and smooth. Cover and set aside in a warm place to keep warm or refrigerate and reheat when needed.
  • 12Use a serrated knife to slice a quarter off the base of each profiterole.
  • 13Top each base with a scoop of ice cream and then the tops. Dust with powdered sugar. Spoon over the warm chocolate sauce and serve immediately.