Name: Easy Profiteroles
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 c. water -; 1/2 c. (1 stick) unsalted butter, cut into ½” cubes -; Pinch kosher salt -; 1 1/4 c. all-purpose flour -; 4 to 5 large eggs -; Ice cream, for serving -; 1/2 c. heavy cream -; 1 1/2 c. semisweet chocolate chips -; 2 tbsp. coconut oil -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Profiteroles

1. 1 c. water -

2. 1/2 c. (1 stick) unsalted butter, cut into ½” cubes -

3. Pinch kosher salt -

4. 1 1/4 c. all-purpose flour -

5. 4 to 5 large eggs -

6. Ice cream, for serving -

7. 1/2 c. heavy cream -

8. 1 1/2 c. semisweet chocolate chips -

9. 2 tbsp. coconut oil -

How to cook deliciously - Easy Profiteroles

1. Stage

Make the pâte à choux: Adjust an oven rack to center position and preheat the oven to 425°. Line two baking sheets with parchment paper.

2. Stage

In a medium pot or pan, heat the water, salt, and butter over medium heat. When the butter has fully melted and the edges start to bubble, add all of the flour at once. Stir with a wooden spoon until the dough comes together (it will begin to leave a film of paste along the bottom of the pan), about 2 minutes over medium heat.

3. Stage

Transfer the pasty mixture to the bowl of a stand mixer fitted with a paddle attachment or to a medium bowl if using a hand mixer). Mix on medium speed until the paste is no longer releasing steam, 3 to 5 minutes.

4. Stage

Crack the eggs into a small bowl and break apart using a fork. Add the eggs a tablespoon or 2 at a time to the paste and mix until fully incorporated. Continue adding the eggs a tablespoon or 2 at a time, until the dough is thick and glossy. (Depending on the weather and how much the paste has been cooked, you may need more or less egg.)

5. Stage

Spoon the dough into a pastry bag fitted with a large round tip. Pipe onto prepared baking sheets into mounds 1½” wide by 1” tall and 2” apart from one another. Using a wet finger, tap down to level out the peaks.

6. Stage

Bake until golden brown, about 20 minutes. (Underbaked dough will look great coming out of the oven, but then collapse as it cools. Make sure that the puffs are uniformly golden brown and sound hollow when tapped.) Let cool as you prepare the chocolate sauce.

7. Stage

Make the chocolate sauce: Fill a medium pot with 1” of water and bring to a simmer. In a medium bowl, add the heavy cream and chocolate and place the bowl right on top of the pot. (Watch out for steam!) With a whisk or heat-proof spoon, stir until fully melted and combined. Add the coconut oil and stir to combine.

8. Stage

Using a serrated knife, cut the puffs in half. Top each bottom with a small scoop of ice cream, and sandwich.

9. Stage

Spoon chocolate sauce over the top.