Profiteroles
Read my review of this recipe.
Ingredients:
- 1 cup water
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cut into small chunks
- 1 cup flour
- 4 large eggs, at room temperature
- 1 egg yolk
- 1 teaspoon milk
Directions:
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Heat the water, sugar, salt and butter over medium heat. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Allow to cool for 2 minutes. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Alternatively, briskly beat the eggs, one at a time, into the hot mixture, until smooth and shiny.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. With a wet finger, lightly press down the swirl at the top of each puff. You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.
Lightly beat the egg yolk and milk together and brush the top of each mound with some of the glaze. Bake for 20 to 30 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 5 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
Best served the day of baking, cut in half crosswise, fill with a small scoop of ice cream, and drizzled with slightly warm chocolate sauce.
Makes about 24 profiteroles.
Nutrition:
Substitutions:
Perfect vessel for any ice cream, or to make cream puffs.
Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
