Profiterole or ice cream filled cream puffs, are a classic French dessert. And it is so so good. The cold ice cream with the crispy puffs and the warm chocolate is everything you need in a dessert.
Makes a lot of small puffs
Cream puffs (pâte à choux):
- 100 g butter, salted
- 200 ml water
- 125 g all-purpose flour
- a pinch salt
- 1 pinch baking powder
- 3 large eggs
- 160 g dark chocolate
- 250 g heavy whipping cream
- 1 tablespoon sugar
- 1 teaspoon espresso
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon vanilla paste
- vanilla ice cream
Preheat the oven to 400℉ (200℃). Line 2 baking sheets with parchment paper.
Put water and butter in a medium saucepan and bring it to a boil over medium heat. In a bowl sift flour, baking powder and salt. When the butter is all melted add all the flour at once, and stir the mixture with a wooden spoon. Lower the heat and keep stirring until a dough is formed and it pulls away from the sides of the pan and is slightly shiny.
Keep beating the dough with the wooden spoon until slightly cooled, about 2 minutes.
Beat all the eggs in a bowl. Add a little of the beaten eggs, incorporating it thoroughly before adding more. Add the egg in small amounts until you have a thick paste but not runny at all.
Fill a large pastry bag fitted with an open tip, with the cream puff dough. Pipe quarter-size circular mounds about 2 inches apart, onto the parchment paper. To get the best tops on the cream puffs stop pressing on the pastry bag before you lift it, make a small circular move with your wrist as you lift the tip of the puff. If you have small tips on the puffs anyway, dab the tops of each puff with a fingertip dipped in water to smoothen the tops.
Bake the puffs for 18-20 minutes, until they are puffed up and golden brown.
DO NOT open the oven while baking cream puffs, it will cause them to deflate.
Let the puffs cool on a wire rack.
Heat the cream in a small sauce pan, add chocolate, cocoa, coffee vanilla and sugar, and stir while heating. You don't want it to come to a boil.
Fill each puff with about a teaspoon good vanilla ice cream.
Serve the profiterole with the warm sauce on top.