Profiteroles

Ingredients

• 1 cup Water (room temperature)
• 1.5 teaspoons Granulated Sugar (for the choux dough)
• 0.5 teaspoons Salt (fine sea salt)
• 8 tablespoons Unsalted Butter (113 g, room temperature)
• 1 cup All-Purpose Flour (sifted)
• 4 pieces Large Eggs (room temperature; add extra half‑egg if needed)
• 1 piece Egg (for egg wash) (beaten with a splash of water)
• 4 ounces Semisweet Chocolate (roughly chopped; can use chips)
• 0.5 cup Heavy Cream (120 mL, scalded)
• 2 cups Ice Cream (any flavor, slightly softened for scooping)
• 1 teaspoon Instant Espresso Powder (optional, adds depth to ganache)

Instructions

1. Gather Ingredients and Equipment

   Measure out water, sugar, salt, butter, flour, eggs, chocolate, cream and have a parchment‑lined baking sheet ready. Set out the pot, mixer, piping bag, tip, spatula, wooden spoon, brush and microwave‑safe bowl.

   Time: PT5M

2. Boil Water, Butter, Sugar, and Salt

   Add 1 cup water, 1½ tsp sugar, ½ tsp salt and 8 Tbsp (113 g) unsalted butter to the pot. Heat over medium‑high until a rolling boil develops, watching for the butter foam.

   Time: PT5M

3. Add Flour Off‑Heat and Stir

   Remove the pot from the heat and immediately dump in 1 cup sifted flour. Stir vigorously for 30–60 seconds until the mixture forms a cohesive ball that pulls away from the sides of the pot.

   Time: PT2M

4. Cook the Dough Briefly

   Return the pot to the heat and cook the dough for another 30 seconds, then remove from heat and let it cool for a minute.

   Time: PT1M

5. Incorporate Eggs with Mixer

   Transfer the dough to the stand mixer bowl. With the paddle on low speed, add the eggs one at a time, scraping the bowl each addition, until the batter is smooth, silky and just starts to fall off the paddle. You may need 4 large eggs plus a half‑egg.

   Time: PT5M

6. Pipe the Choux Dough

   Fit the piping bag with a large round tip (809 or 1A). Pipe 1‑1¼ inch round blobs onto the parchment‑lined sheet, leaving space for puffing.

   Time: PT5M

7. Optional Egg Wash

   Brush the tops of the piped dough lightly with beaten egg (egg wash) for extra shine.

   Time: PT2M

8. First Bake – Puff and Color

   Bake in a pre‑heated oven at 425°F for 20 minutes, or until the shells are puffed and golden.

   Time: PT20M

   Temperature: 425°F

9. Poke Steam Holes and Dry Out

   Remove the shells, poke a small hole in the top of each with a skewer, then return to the oven at 300°F for about 4 minutes to dry the interiors. Afterward, leave the oven door ajar for 5 minutes to cool completely.

   Time: PT9M

   Temperature: 300°F

10. Prepare Chocolate Ganache

    Chop 4 oz semisweet chocolate. Heat ½ cup heavy cream in the microwave for 40‑60 seconds until just below boiling. Pour the hot cream over the chocolate, let sit 2 minutes, then stir until smooth. Add optional espresso powder if desired. If lumps remain, microwave 30 seconds and stir again.

    Time: PT10M

11. Fill and Assemble Profiteroles

    Using a small knife, cut each cooled shell in half. Scoop a generous amount of softened ice cream into the bottom half, replace the top, and drizzle with chocolate ganache. Serve immediately or freeze briefly to set the ganache.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

18 g

Fat

8 g

Fiber

1 g