Profiteroles
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recipe by Kamran Siddiqi http://sophisticatedgourmet.com/
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- Total Time
- 1hr 10mins
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- Serves
- 12
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- Calories
- 133
The recipe that follows is very basic; I’ve modified the method a bit to make it more fool-proof. The dough for these is quite simple to make; it will appear as if it’s separating at certain stages, but fear not – it’ll come together. Just keep mixing! Regarding the pastry bag situation: There’s absolutely no need to run out to buy a 1/2-inch pastry tip and pastry bag for this recipe; you can simply use a Tablespoon or a 1/2-ounce cookie scoop to place the dough onto the parchment-lined baking sheet, or do as I did - for the sake of trying to remain somewhat neat, I used a 1/2-inch pastry tip placed in two resealable plastic bags with a corner cut off. Be sure to use two bags as one would be far too weak for the warm mixture and everything will spew all over the place; it’s happened to me. You don’t necessarily need a pastry tip, either, but it makes the process a little easier. You can use store bought chocolate fudge sauce, but if you want to make it from scratch, you can check out my recipe for the Very Best Chocolate Fudge Sauce on my profile page.
Inspired by: http://www.sophisticatedgourmet.com/2013/12/profiteroles-recipe/recipe updated Feb 23, 2022
Ingredients
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- All purpose flour
- 130 g
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- Sea salt
- ¼ teaspoon
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- Vanilla ice cream
- as needed
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- Chocolate fudge sauce
- as needed
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- Unsalted butter
- 8 tablespoons
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- Water
- 240 ml
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- Egg
- 4
Tools
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Oven
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Parchment paper
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Cooling rack
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Stove
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Baking sheet - 18 x 13"
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Small bowl
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Saucepan
Step preview
- Position a rack in the middle of the oven, and preheat the oven to 425ºF / 220ºC / Gas Mark 7
- Then, line two rimmed baking sheets with baking parchment
- In a small bowl, whisk together the all-purpose flour and the salt, and set aside
- In a medium heavy-bottomed sauce pan, place in the water and butter cubes and bring to a boil over medium-high heat
- Once the butter and water have reached a boil, reduce the heat to medium, and add in the flour mixture
- Vigorously beat in the flour with a wooden spoon for several seconds until the dough has formed into a ball and has pulled away from the sides of the pan
- Remove the pan from the heat and let cool - approx 5 min
- After the dough has cooled off some, using a handheld electric mixer vigorously beat in the eggs one at a time, until smooth and glossy
- Pipe content of saucepan onto baking sheet into balls
- Use wet fingers to pat down any peaks of dough that may have formed from piping
- Bake until golden brown - 23 min, 220°C
- Transfer onto cooling rack
- Assemble
- Fill with vanilla ice cream
- Drizzle with chocolate fudge sauce generously
- Serve