Profiteroles

Name: Profiteroles
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 1 sticks butter; 2 Tbsps butter; 1 Tbsp corn syrup; 2 eggs; 118 milliliters all-purpose flour; 1 pinch Pinch ground cinnamon; 1 pinch good pinch ground cinnamon; 59 milliliters heavy cream; 12 servings Ice cream; 1 pinch Pinch salt; 113 grams semisweet or dark chocolate; 118 milliliters water

Profiteroles might be a good recipe to expand your side dish recipe box. This recipe makes 12 servings with 294 calories, 5g of protein, and 19g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Head to the store and pick up salt, flour, corn syrup, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Special equipment: Pastry bag fitted with large straight tip

Equipment you will use

Pastry Bag

Preheat oven to 425 degrees F.

Equipment you will use

Oven

In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan.

Ingredients you will need

Butter

All Purpose Flour

Water

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Frying Pan

Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated.

Ingredients you will need

Egg

Equipment you will use

Hand Mixer

Mixing Bowl

Add in the cinnamon and beat for another second to combine.

Ingredients you will need

Cinnamon

Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow!

Ingredients you will need

Dough

Water

Dip

Equipment you will use

Baking Paper

Pastry Bag

Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.

Equipment you will use

Oven

When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer a really high-quality vanilla.) Top with warm Chocolate Sauce.

Ingredients you will need

Hot Fudge Sauce

Ice Cream

Vanilla

Bring a saucepan with 1-inch of water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water.

Ingredients you will need

Chocolate

Water

Equipment you will use

Mixing Bowl

Sauce Pan

Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!

Ingredients you will need

Chocolate

Equipment you will use

Double Boiler