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Profiteroles
Ingredients
- 1 cup water
- 100-125 gram butter
- 1 cup flour
- 4 eggs
- 1/4 teaspoon salt + 1/4 teaspoon sugar
- 1 spoon vanilla essence
- For cream: 1 cup of heavy cream, 4 teaspoons sugar, whipped with a bit of vanilla.
- Chocolate Sauce
- 4 ounces semisweet or dark chocolate
- 1/4 cup heavy cream
- 2 tablespoons butter
Directions
- Preheat oven to 425 degrees F.
- 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.
- 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. Beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Optional: add in the cinnamon (a pinch) and beat to combine.
- Form 1-inch balls onto a sheet tray lined with parchment paper.
- Bake in the preheated oven for 15 minutes, rotating the tray halfway through the cooking time to insure even cooking. Reduce heat to 370 and bake for another 15 minutes.
- When done, the puffs should be light, airy and dry inside. Cool on a rack.
- When ready to serve, cut in half horizontally and fill with cream of your choosing. Top with warm chocolate sauce.
- Bring a saucepan with 1-inch of water to a boil. 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. 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!
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