Profiterole recipes

Classic Profiterole

Makes 12 profiteroles

Puff pastry:
1 cup water
Pinch of salt
1/2 cup unsalted butter
2 tablespoons sugar
1 cup all-purpose flour
3 to 4 eggs
1 teaspoon baking powder

Filling:
1/3 cup milk
3 egg yolks
1/2 cup sugar
1 teaspoon pure vanilla extract
1 tablespoon cornstarch
1 cup whipping cream

Chocolate sauce:
6 squares semi-sweet chocolate, chopped
1/3 cup whipping cream

Directions:
1. Preheat oven to 400 degrees F. Butter and flour a baking sheet. Add water, salt, butter, and sugar to a pot and bring to a rolling boil. Take pot off of heat and stir in flour. Place pot back onto heat and cook, stirring for about 1 minute. Take pot off of heat and pour mixture into a bowl.

2. Beat eggs into dough mixture one at a time, beating well until smooth. Stir in baking powder. Spoon batter onto prepared baking sheet in 2-inch circles. Bake for 40 minutes, undisturbed. Remove pan from oven and slice tops off of pastry (save for the last step) and let cool.

3. Meanwhile, to make filling, bring milk to a boil in a pot. In a separate bowl, beat together egg yolks, sugar, vanilla, and cornstarch. Stir egg mixture into boiling milk and cook for 1 minute. Set aside. Whip cream to make stiff peaks. Gently fold cream into cooled egg mixture. Spoon mixture into a pastry bag or use a spoon to fill pastry shells with cream mixture.

4. Heat chocolate and whipping cream in a double boiler or bowl set over a pan of simmering water until fully melted. Drizzle chocolate sauce over puff pastry and top with saved pastry tops.

Profiterole with Coffee Ice Cream

Makes 18 profiteroles

Ingredients:
1 quart coffee ice cream
6 tablespoons unsalted butter, cut into pieces
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 eggs

Chocolate sauce:
1/2 cup sugar
1 cup heavy cream
7 ounces bittersweet chocolate, finely chopped
1/2 teaspoon vanilla extract
1 tablespoon Cognac or brandy (optional)

Directions:
1. Place a baking sheet in the freezer to chill. Scoop ice cream into 36 small scoops and arrange on chilled baking sheet. Place back in freezer and let freeze for at least 1 hour.

2. Preheat oven to 425 degrees F. Butter and flour a baking sheet. Combine butter, water and salt in a pot and bring to a boil. Take pot off of heat and stir in flour. Place back on heat and stir, cooking for about 30 seconds. Pour mixture into a bowl and let cool.

3. Beat eggs into mixture one at a time, beating until smooth. Spoon dough into 18 (2-inch) circles on prepared baking sheet. Bake 20 to 25 minutes. Poke 1 hole in each puff with a toothpick and place back on oven with the door slightly ajar. Bake another 3 minutes. Let cool.

4. Meanwhile, heat sugar in a pot until melted and dark brown, but not burnt, stirring continually. Take pot off of heat and mix in cream and a pinch of salt. Place pot back onto heat and cook, stirring until combined.

5. Take pot off of heat and whisk in chocolate, vanilla, and Cognac or brandy until melted together. To serve, slice puff pastry in half horizontally and spoon a ball of ice cream on each half. Drizzle with chocolate sauce and top with whipped cream if desired.