Wednesday, November 9, 2011


This is the first time I've ever made this.  I saw it recently on Food Network and thought I'd give it a shot.  It was really really good.  My husband wanted pastry cream instead of ice cream in them so that is gonna be my next project sometime this week.  I was surprised at how easy this was to make.  It all came together pretty quick and I always enjoy doing new things, especially with a piping bag.  Makes me feel all pastry chef like.  The hot fudge sauce recipe is from Anne Burrell and the Profiteroles recipe is from one of my favorite cookbooks Baking Illustrated.


2 large eggs + 1 egg white
5 tbsp. unsalted butter
2 tbsp. whole milk
6 tbsp. water
2 tbsp. sugar
1/4 tsp. salt
1/2 c. all-purpose flour
Ice Cream of your choice.
Chocolate Sauce, recipe below

Preheat oven to 400 degrees.  Add butter, milk, water, sugar and salt in a saucepan over medium heat until butter is melted and sugar is dissolved.  Then using a wooden spoon add in the flour.  Keep stirring allowing the dough to start to come together and then stir an additional 2-3 minutes to allow it to dry out slightly while cooking.  Turn the burner off and continue to stir another 1-2 minutes.  Pour hot dough into a bowl and all to cool slightly before adding your eggs.  When the dough is still warm but cool enough to handle and not scramble your eggs, add the eggs one at a time stirring and combining completely before adding the next egg.  It will take a bit of elbow grease to get it fully incorporated.  After the 2nd egg and egg white is added to the dough it should be a nice thick consistency but no so thick you can't shake it off your wooden spoon.  Scoop dough into a pastry bag and use either a straight tip or cut the corner of a ziplock bag.  Make sure to use parchment paper (or spray with non-stick spray) and pipe out 1-inch balls onto the parchment paper leaving plenty of space between each as they will puff up while cooking.  Dip your finger in water (to prevent sticking) and pat down the tip on the top of each ball, if necessary.  Bake 12 minutes then reduce temperature to 375 degrees and allow to cook another 10-15 minutes or until golden brown.  They should be light airy and dry inside.  If you take out too soon they will collapse and won't stay puffed up.  Allow to cool completely.  Slice lengthwise and add a small scoop of ice cream in the center and top with chocolate sauce.   

Chocolate Sauce:

4 ounces dark chocolate
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon corn syrup

Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!

1 comment:

  1. I love these! Cream filled wonders of delight!!

    Also, I have chosen you for the 'Liebster Award'!
    Check my Saturday post to grab your award! ;-}