Profiteroles with Chocolate Sauce

Name: Profiteroles with Chocolate Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 Tbsp butter; 3 larges eggs; 237 milliliters sifted all-purpose flour; 177 milliliters heavy cream; 1 pinch Pinch salt; 227 grams semisweet chocolate, cut in chunks; 1 teaspoon sugar; 118 milliliters (1 stick) unsalted butter; 0 teaspoons pure vanilla extract; 946 milliliters vanilla ice cream; 237 milliliters water

Profiteroles with Chocolate Sauce might be just the side dish you are searching for. This recipe serves 12. One portion of this dish contains about 7g of protein, 31g of fat, and a total of 456 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of heavy cream, salt, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.

Ingredients you will need

Butter

Cream

Equipment you will use

Sauce Pan

Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.

Ingredients you will need

Cream

Equipment you will use

Pot

Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.;

Ingredients you will need

Chocolate

Vanilla

Sauce

Profiteroles:Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely.

Ingredients you will need

Butter

Sugar

Water

Pate

Salt

Equipment you will use

Sauce Pan

Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot.

Ingredients you will need

Baking Powder

Dough

All Purpose Flour

Equipment you will use

Pot

Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit.

Ingredients you will need

Dough

Equipment you will use

Mixing Bowl

Blender

Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.

Ingredients you will need

Dough

Egg

Equipment you will use

Bowl

Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice.

Ingredients you will need

Mounds Bar

Spread

Equipment you will use

Baking Sheet

Pastry Bag

Place the pans in the oven and bake for 10 minutes.

Equipment you will use

Oven

Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.

Ingredients you will need

Pasta Shells