Profiteroles
Profiteroles, small choux puffs filled with vanilla ice cream and draped with a bittersweet chocolate sauce, are a fabulous dessert to have in your repertoire. They are equally wonderful for a large dinner soiree as they are for an intimate dinner for two. The puffs, crafted from the same P¢te à Choux mixture we employed for last week’s Croquembouche, can be prepared in advance and frozen in a Ziploc bag.
For the perfect profiteroles dessert, remember two key tips: first, ensure your choux puffs are delightfully crispy, and second, user high-quality chocolate when preparing the sauce.
Profiteroles
| Yield: 24 profiteroles | # of Servings: 8 |
Ingredients:
1 recipe P¢te à Choux
1 recipe Vanilla Ice Cream or 1 quart store bought vanilla ice cream
1 recipe Chocolate Sauce
Directions:
Making the profiteroles:
- Make the P¢te à Choux.
- Using a #6 Ateco tube, pipe out small-medium size cream puffs, with more height than the ones used for the croquembouche.
- Bake at 425 °F for 15 minutes. Lower temp to 375 °F and bake until golden brown and firm, about 10 to 12 additional minutes.
- Let cool. They may be placed in Ziplock bags and frozen up to 3 weeks ahead.
Assembling the dessert:
- If the choux puffs have been frozen, defrost as many as you need and crisp in a 350 °F oven for 5 minutes, or until crisp.
- Make the chocolate sauce and keep warm.
- Using a small serrated knife, cut the top third of each profiterole. Place the bottom of each profiterole in a serving dish or bowl.
- Place a scoop of vanilla ice cream in each and cover with the profiterole tops.
- Spoon chocolate sauce over each and serve.