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Good morning lovely friends! Happy Monday. Did you do anything exciting this weekend? Boyfriend and I had my mom over for an early birthday dinner. I'd love to show you what we served for dessert: gooey–chocolate covered profiteroles! These little cream puffs were dessert plan B, actually, following a botched batch of crème brûlée (thanks to our wonky eco-friendly oven—curse you "green" building)!
I had forgotten just how much I love profiteroles. They're basically miniature ice cream sundaes tucked inside crackly, eggy bread...what's not to love?! Choux pastry—the official/fancy name for cream puff, cheese puff and eclair dough—can be intimidating but this recipe is super simple thanks to the addition of an electric mixer. I tore it out of my March '08 issue of Gourmet magazine and have tweak/simplified/loved it ever since. Here's how to make 'em...
EASY PROFITEROLES WITH DARK CHOCOLATE SAUCE
(adapted from March '08 Gourmet recipe by Shelley Wiseman)
SERVES: 6
6 tablespoons unsalted butter, cut into pieces
¼ teaspoon salt
¾ cup all purpose flour
3 large eggs
4 ounces dark chocolate
Splash of heavy cream
Ice cream, for serving
1. Preheat the oven to 425˚. Spray a large baking sheet with cooking spray.
2. Bring butter, salt and ¾ cup water to a boil in a heavy-bottomed saucepan over medium-high heat. Reduce the heat to medium, add the flour all and once and cook, beating with a wooden spoon, until the mixture pulls away from the sides of the pan and forms a smooth ball, about 30 seconds. Transfer dough to a large bowl and let cool slightly, 2 to 3 minutes.
3. With a mixer on medium speed, beat in the eggs 1 at a time, beating well after each addition (the dough will look separated before it comes back together which each new egg). Transfer warm dough to a pastry bag. Snip the tip and pip mounds or hearts on the prepared baking sheet about 1 inch apart.
4. Bake 20 to 25 min. or until puffed and golden brown. Remove baking sheet from the oven. Prick each profiterole with a skewer to release steam. Return to the oven, leaving the door open slightly, to dry out 8 to 10 minutes. Let cool on wire racks.
5. Melt the chocolate in microwave-safe bowl in the microwave in 30 second intervals, stirring, 1 to 2 minutes. Stir in the heavy cream (flavor with vanilla extract, coffee liqueur, sea salt, etc., if desired). Split open profiteroles and fill with ice cream. Top with chocolate sauce.
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If you want to make your profiteroles heart-shaped, it's super simple: Pipe hearts onto the prepared baking sheet, then dip your fingers in cold water and use them to smooth/shape the dough into a perfect heart (sometimes it's hard with the piping bag but it's easy to fix). That's it!
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