Profiteroles

Ingredients

• 2 large eggs (plus 1 large white)
• 5 tbsp unsalted butter (cut into 10 pieces)
• 6 tbsp water
• 2 tbsp whole milk
• 1.5 tsp sugar
• 0.25 tsp table salt
• 0.5 cup all-purpose flour (sifted)
• 0.75 cup heavy cream
• 3 tbsp light corn syrup
• 3 tbsp unsalted butter (cut into 3 pieces)
• 6 oz bittersweet chocolate (chopped fine)
• table salt (pinch)
• 2 quart vanilla or coffee ice cream

Steps

1. 1

   Adjust oven rack to middle position and heat oven to 425 degrees. Spray rimmed baking sheet with vegetable oil spray and line with parchment paper; set aside.

2. 2

   Beat 2 large eggs and 1 egg white in a measuring cup. You should have about 1/2 cup; discard any excess.

3. 3

   Bring 5 tablespoons butter, 6 tablespoons water, 2 tablespoons milk, 1.5 teaspoons sugar, and 1/4 teaspoon salt to a boil in a small saucepan over medium heat.

4. 4

   When the mixture reaches a full boil and the butter is fully melted, immediately remove the saucepan from the heat and stir in the sifted flour with a spatula until combined and the mixture clears the sides of the pan.

5. 5

   Return the saucepan to low heat and cook, stirring constantly using a smearing motion, for 3 minutes. The mixture should be slightly shiny with a wet-sand appearance and tiny beads of fat should appear on the bottom of the saucepan (temperature should register 175 to 180 degrees).

6. 6

   Immediately transfer the mixture to a food processor and process with the feed tube open for 10 seconds to cool slightly.

7. 7

   With the machine running, gradually add the beaten eggs in a steady stream. When all eggs have been added, scrape down the sides of the bowl, then process for 30 seconds until a smooth, sticky paste forms.

8. 8

   To portion using a pastry bag: Fit a 14- or 16-inch pastry bag with a 1/2-inch plain tip. Fill the bag with paste and pipe into 1.5-inch mounds on the prepared baking sheet, spacing them 1 to 1.25 inches apart (you should have 24 mounds). Alternatively, use two spoons to scoop and scrape 1 level tablespoon of dough into 1.5-inch mounds.

9. 9

   Use the back of a teaspoon dipped in cold water to smooth the shape and surface of the piped mounds.

10. 10

    Bake for 15 minutes without opening the oven door. Reduce the oven temperature to 375 degrees and continue to bake until the puffs are golden brown and fairly firm, about 8 to 10 minutes longer.

11. 11

    Remove the baking sheet from the oven. Using a paring knife, cut a 3/4-inch slit into the side of each puff to release steam.

12. 12

    Return the puffs to the oven, turn the oven off, and prop the oven door open with the handle of a wooden spoon. Dry the puffs in the turned-off oven until the centers are just moist (not wet) and the puffs are crisp, about 45 minutes. Transfer to a wire rack to cool.

13. 13

    For the chocolate sauce: Bring 3/4 cup heavy cream, 3 tablespoons corn syrup, 3 tablespoons butter, and a pinch of salt to a boil in a small saucepan over medium-high heat.

14. 14

    Remove from heat and add 6 ounces chopped chocolate while gently swirling the saucepan. Cover the pan and let stand until the chocolate is melted, about 5 minutes. Uncover and whisk gently until combined.

15. 15

    To assemble: Line a baking sheet with parchment and freeze until cold, about 20 minutes. Scoop the ice cream onto the cold sheet using a 2-inch scoop and freeze until firm.

16. 16

    When ready to serve, use a paring knife to split the puffs open about 3/8 inch from the bottom. Place 3 or 4 bottoms on each plate, top with a scoop of ice cream, and gently press the tops into the ice cream. Pour warm chocolate sauce over the profiteroles and serve immediately.

Notes

Puffs can be stored in an airtight container at room temperature for 24 hours or frozen for 1 month. To crisp before serving, bake at 300°F for 5-8 minutes (8-10 if frozen). Chocolate sauce can be refrigerated for up to 3 weeks; reheat over a water bath or in the microwave at 50% power.

Nutrition per serving

• dessert
• French
• baked
• pastry
• chocolate
• ice cream
• entertaining