If You Have Never Eaten Profiteroles, You Really Should Try Them
Working at a fancy French cuisine restaurant in my hometown was one of those life experiences that stayed with me. It was the kind of place where every dish was a masterpiece, and the desserts were no exception. As a young mom, the tips from my one night a week shift were invaluable, and the end-of-the-night meal they provided was always a highlight. Their classic dessert specialty was profiteroles—light, airy pastries filled with creamy vanilla ice cream and drizzled with rich chocolate sauce. I remember how much I looked forward to that treat after a long evening of serving. Now, on very rare occasions, I’ll recreate those indulgent profiteroles at home.
Did you know?
Profiteroles, also known as cream puffs, are a traditional French pastry made from choux pastry. They date back to the 16th century and were made popular by French chef Antonin Carême. The word "profiterole" comes from the French word "profit," reflecting the small rewards these delightful pastries offer. Typically filled with ice cream or pastry cream and topped with chocolate sauce, profiteroles are a beloved dessert enjoyed worldwide.
Yield: 12 profiteroles
Ingredients:
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For the Choux Pastry:
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
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For the Vanilla Ice Cream Filling:
- 2 cups vanilla ice cream (or your favorite flavor)
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For the Chocolate Sauce:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, finely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Instructions:
Prepare the Choux Pastry:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
Personal Tip: Stir the butter and water mixture constantly to ensure the butter melts evenly.
Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Personal Tip: Keep stirring until you see a thin film form on the bottom of the pan; this ensures the flour is cooked properly.
Remove from heat and let cool for 5 minutes.
Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
Personal Tip: Make sure the dough is cool enough before adding the eggs to prevent them from cooking.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 12 mounds onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes, until the profiteroles are puffed and golden brown.
Personal Tip: Do not open the oven door during baking to prevent the profiteroles from collapsing.
Remove from the oven and pierce each profiterole with a skewer to release steam. Let cool completely on a wire rack.
Prepare the Chocolate Sauce:
In a small saucepan, heat the heavy cream until it just begins to simmer.
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Personal Tip: Stir gently to avoid incorporating too much air, which can cause the sauce to lose its shine.
Stir in the butter and vanilla extract until fully combined.
Assemble the Profiteroles:
Once the profiteroles are cool, use a sharp knife to cut them in half horizontally.
Fill each profiterole with a scoop of vanilla ice cream.
Personal Tip: Work quickly when filling with ice cream to prevent it from melting.
Place the filled profiteroles on a serving platter and drizzle with warm chocolate sauce.
Personal Tip: For an extra touch, garnish with chopped nuts or a sprinkle of powdered sugar.
Serve immediately and enjoy this delightful dessert!
Nutritional Information (Per Profiterole): Calories: 200, Fat: 15g, Saturated Fat: 9g, Carbohydrates: 25g, Fiber: 1g, Sugars: 18g, Protein: 4g
Kitchen Tips, Great Ideas, How to Save Money
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Bulk Buying: Purchase baking staples like flour, sugar, and butter in bulk to save money. These ingredients are versatile and can be used in many recipes.
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Homemade Ice Cream: Make your own vanilla ice cream to fill the profiteroles. Not only is homemade ice cream often cheaper, but it also allows you to control the ingredients and flavors.
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Reusable Tools: Invest in high-quality reusable piping bags and tips. These tools make filling and decorating pastries easier and can be used for various baking projects.
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Preventing Choux Pastry Deflation: Ensure the choux pastry is fully baked before removing it from the oven. This helps maintain their structure and prevents deflation. Allow them to cool completely before filling to avoid melting the ice cream.
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Ganache Variations: Experiment with different types of chocolate for the ganache, such as dark, milk, or white chocolate. Each type offers a unique flavor and richness.
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Leftover Choux Pastry: Use any leftover choux pastry to make cream puffs, éclairs, or savory appetizers filled with cheese or vegetables.
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Storage Tips: Store unfilled profiteroles in an airtight container at room temperature for up to 2 days. If you need to store them longer, freeze the unfilled choux pastries and fill them just before serving.
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Flavor Enhancements: Add different flavors to your ice cream, such as coffee, hazelnut, or caramel, to create unique and delicious variations of profiteroles.
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Piping Precision: For a professional look, practice your piping technique on parchment paper before piping the choux pastry onto the baking sheet. Consistent size and shape ensure even baking.
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Chocolate Sauce: Make extra chocolate sauce and store it in the refrigerator. It can be used for other desserts, like drizzling over ice cream, cakes, or brownies.
What Is The Difference In The Eggs You Buy?
When it comes to baking, the quality of eggs you use can make a significant difference in flavor and texture. Eggs come in various grades, sizes, and production methods, including conventional, free-range, and organic. The color of the eggshell, whether brown or white, doesn't affect the flavor or quality; it's determined by the breed of the hen. However, the diet of the hens and how they are raised can influence the taste and nutritional content of the eggs. Free-range and organic eggs often have richer yolks, which can add a deeper flavor and color to your baked goods. Additionally, these eggs typically have a better omega-3 to omega-6 fatty acid ratio, contributing to a healthier diet. While organic eggs can be more expensive, many people find the flavor and ethical benefits to be worth the extra cost.