Profiteroles Recipe

How to make it

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• CHOUX:
• Preheat oven to 400 degrees F (205 degrees C).
• Place rack in center of oven.
• Line a baking sheet with parchment.
• Sift together flour, sugar and salt.
• Set aside.
• Place butter and water in a saucepan over medium heat.
• Bring to a boil.
• Remove from heat and with a wooden spoon/spatula, quickly add the flour mixture.
• Return to heat and stir constantly until dough comes away from the sides of the pan and forms a thick, smooth ball (about 1 to 2 minutes).
• Transfer dough to electric mixer OR using a hand mixer beat on low speed a minute or two to release the steam from the dough.
• Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth and sticky paste.
• Spoon or pipe 12 mounds of dough onto baking sheet a couple inches apart.
• Beat together egg and salt for the glaze.
• With a pastry brush, gently coat tops of dough.
• Bake for 15 minutes and then reduce oven to 350 degrees F (177 degrees C) and continue to bake for another 30 to 40 minutes until shells reach a nice amber color and they are dry inside.
• Turn oven off and with door slightly ajar, let shells dry out for a further 10 to 15 minutes.
• Remove from oven and cool on rack.
• Puffs can be frozen.. defrost and reheat in a 350 degree F (177 degree C) oven for 5 to 10 minutes OR until crisp.
• Cool before filling.
• GANACHE:
• Place chopped chocolate in a medium sized stainless steel bowl.
• Set aside.
• Heat the cream and butter in small saucepan over medium heat.
• Bring just to a boil.
• Immediately pour the boiling cream over the chocolate.
• Allow to stand for 5 minutes.
• Stir with a whisk until smooth and add liquor, if desired.
• Use immediately.
• ASSEMBLY:
• Split the pastry shells in half, fill the bottom of halves with vanilla ice cream and replace the top.
• Drizzle each profiterole liberally with warm ganache.