Classic Profiteroles recipe perfect for any special occasion. These can also be made ahead of time! See notes below.
5 tbsp butter (75g)
½ cup of water (120 ml)
½ cup of flour (60g)
¼ tsp of salt (6 g)
1 tbsp sugar (30g)
2 large eggs, lightly beaten
12 oz bag of semi sweet chocolate chips (340 g)
2/3 heavy cream (160 ml)
1 tbsp honey (15 ml)
1 tsp of vanilla (15 ml)
Vanilla Ice Cream
1/2 cup (75g) raw, sliced almonds, lightly toasted
Preheat oven to 400F degrees (200C). Line a sheet pan with parchment paper and set aside.
Mix together the dry ingredients. Set aside.
Place butter and water in a large sauce pot and bring to a boil. Remove from the heat and with a wooden spoon stir in your flour mixture, Mix until it pulls away from the sides and turns int a ball. Allow to cool slightly and then quickly stir in the eggs, one at a time, allowing each one to full incorporate before adding the next one. Dough will be sticky and paste like.
Transfer the dough into a pastry bag, fitted with a round 1/2 inch (13mm) tip. Pipe out 12 rounds.
Bake 400F (200C) for 10 mins. Then reduce oven to 350F (175C) and bake for another 40 mins. Once golden brown and puffed, turn oven off, open door , create 1/2″ (13mm) incisions in the side of each puff (where you will eventually slice it in half) and allow to cool this way for at least 15 minutes.
To make the chocolate sauce melt chocolate chips and heavy cream in a sauce pot, whisking to combine. Once chocolate has melted and sauce is smooth, add honey and vanilla.
To serve, slice puffs gently open ¾ of the way and fill with 1 small scoop of vanilla ice cream and top with chocolate sauce and toasted almonds.
- When adding the eggs, try to avoid the bottom of the pot, add them on top of the dough ball, this will prevent your eggs from scrambling.
- Don’t be concerned if your mounds look to small at the piping stage, they should be the size of a quarter. They will double in size and height as they bake.
- You can make these ahead of time. You can either, make the shells and fill them with ice cream and place in the freezer. Or place the sliced, empty shells in the freezer and moments before serving pop them on a baking tray at 300F (150C) until warmed through (5-10 minutes)
- For a richer chocolate flavor you can also add a shot of hot espresso to the chocolate sauce.
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