Recipe

Profiteroles Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 10 months, 1 week ago A choux pastry filled with custard (as my grandmother made them) or, as here, with ice cream and drizzled with a chocolate ganache. From Joy of Baking. Prep:15m Cook:55m Servings:6	Lacrenshaw
	butter egg cream

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Ingredients

CHOUX:

1/2 cup all-purpose flour

1/2 teaspoon white granulated sugar

1/4 teaspoon salt

1/4 cup unsalted butter

1/2 cup water

2 large eggs, lightly beaten

EGG WASH GLAZE:

1 large egg

Pinch of salt

GANACHE:

4 ounces chocolate, semisweet or bittersweet, chopped

1/2 cup heavy whipping cream

1 tablespoon unsalted butter

1/2 teaspoon brandy or cognac, optional

FILLING:

Vanilla ice cream

Directions

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.

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Comments

pollymotzko 10 months, 1 week ago said:
You must be a mind-reader! I was thinking of making some of these! My grandmother or (Nanny as I called her) made these when I was in Catholic school 6th grade. I remember her showing me how to make them. Hers were so nice and big and fluffy. I saw the techniques explained by Julia Child and Jacques Pepin in a new book I got recently.
I have a whole bunch of pudding mixes in the pantry so I thought I would be a nice use for them.

Polly Motzko

barbequeman 10 months, 1 week ago said:
My mother used to make these with custard, and then chase me from the kitchen with the mixing spoon '-) Ah, the memories.....

Do you have a recipe for the custard?

Grin !

BQ

aussie_meat_pie 10 months, 1 week ago said:
Thanks for posting this Lorraine I always wondered how profiteroles were made ~ Maryanne

juels 10 months, 1 week ago said:
These sound like pieces of heaven! Love this recipe, thanks for sharing it!

gagagrits 10 months ago said:
My Mom use to make these all the time, they are wonderful, great post.....:)

bluewaterandsand 10 months ago said:
Superb recipe, my friend!

chichimonkeyface 10 months ago said:
Wonderful recipe!

midgelet 10 months ago said:
I love these too

lacrenshaw 10 months ago said:
Thanks and enjoy!
Lorraine

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