Chocolate-Covered Cream Puffs — Profiteroles au Chocolat
French patisserie classic, crisp choux buns stuffed with vanilla ice cream and drowned in warm dark chocolate sauce at the table.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C. Line two baking trays with parchment. Sift 100g flour. Beat 4 eggs. Measure 160ml water, 80g butter, 1 tsp sugar, pinch salt, 160g softened vanilla ice cream, 100g chopped dark chocolate, 160ml double cream, 20g butter for sauce, and 2 tbsp egg wash.
Boil
Combine water, 80g butter, sugar, and salt in a small pan over medium heat. Once boiling, remove from heat, add sifted flour all at once, and beat vigorously 1 minute until a smooth ball forms. Return to low heat 1 minute to dry. Cool 5 minutes, then beat in eggs one at a time until glossy and reluctant to drop.
Bake
Pipe or spoon 8 walnut-sized mounds onto the lined trays, spacing them apart evenly between the two trays. Brush tops smooth with egg wash. Bake at 200°C for 20–25 minutes until deep golden and hollow-sounding when tapped. Pierce each bun with a skewer, return to turned-off oven with door ajar 5 minutes to dry. Cool completely on racks.
Finish
Heat double cream and 20g butter in a small pan over low heat until steaming. Pour over chopped chocolate, let sit 1 minute, then whisk until glossy and smooth. Slice each cooled bun horizontally and fill with a small scoop of vanilla ice cream.
Plate
Stack 4 filled profiteroles per person in shallow bowls and pour warm chocolate sauce generously over each. Serve immediately.
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