Lorraine D. Hebler

Profiteroles

By Lorraine

Profiteroles, or cream puffs, look elegant but are easy to make. Filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners' sugar or covered with a wonderful chocolate sauce or ganache for a delicious dessert.
My daughter, Abbey has been nagging requesting me to make profiteroles for her again for some time. She likes her desserts and this is her very favorite. I think this incredible ganache is what takes these profiteroles to another level.
 

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Profiteroles, or cream puffs, look elegant but are easy to make. Filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners' sugar or covered with a wonderful chocolate sauce or ganache for a delicious dessert.Profiteroles look special and elegant but they are really easy to make. Called a cream puff in the US or choux à la crème in France, they are made by piping or dropping small balls of dough on to a pan and baking into hallow puffs.

Usually filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners sugar or covered with a wonderful chocolate sauce or ganache.

 

Begin by making the profiterole mixture on the stove top

Profiteroles, or cream puffs, look elegant but are easy to make. Filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners' sugar or covered with a wonderful chocolate sauce or ganache for a delicious dessert.Heat the milk, butter, and salt over medium heat until scalded.

 

Profiteroles, or cream puffs, look elegant but are easy to make. Filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners' sugar or covered with a wonderful chocolate sauce or ganache for a delicious dessert.When the butter is melted, add the flour all at once.

 

Profiteroles, or cream puffs, look elegant but are easy to make. Filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners' sugar or covered with a wonderful chocolate sauce or ganache for a delicious dessert.Beat with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.

 

Profiteroles, or cream puffs, look elegant but are easy to make. Filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners' sugar or covered with a wonderful chocolate sauce or ganache for a delicious dessert.Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. 

 

Profiteroles, or cream puffs, look elegant but are easy to make. Filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners' sugar or covered with a wonderful chocolate sauce or ganache for a delicious dessert.This step can also be be done using a wooden spoon and beating well after the addition of each egg.

 

Profiteroles, or cream puffs, look elegant but are easy to make. Filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners' sugar or covered with a wonderful chocolate sauce or ganache for a delicious dessert. Spoon the mixture into a piping/pastry bag.

 
 
Profiteroles, or cream puffs, look elegant but are easy to make. Filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners' sugar or covered with a wonderful chocolate sauce or ganache for a delicious dessert.Pipe to form the little mounds onto a silicone mat. Here they are piped and ready for the oven.
 
 
Profiteroles, or cream puffs, look elegant but are easy to make. Filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners' sugar or covered with a wonderful chocolate sauce or ganache for a delicious dessert.
How the profiteroles look just out of the oven.
 

Profiteroles, or cream puffs, look elegant but are easy to make. Filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners' sugar or covered with a wonderful chocolate sauce or ganache for a delicious dessert.

 

Profiteroles

slightly modified Ina Garten Recipe 
Yield:6 servings (three profiteroles per person)
 
INGREDIENTS
  • 1 cup milk
  • 1/4 pound (1 stick) unsalted butter
  • Pinch kosher salt
  • 1 cup all-purpose flour
  • 4 extra-large eggs
For the ganache:
  • 1/2 cup heavy cream
  • 12 ounces semisweet chocolate chips
  • 2 tablespoons honey
  • 2 tablespoons prepared coffee
  • vanilla ice cream, for serving
 
DIRECTIONS
Preheat the oven to 425 degrees F.
 
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.
 
Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
 
NOTE: No problem, if like me, you do not have a food processor. Remove the pan from heat, and using a wooden spoon and lots of elbow grease, beat the eggs, one at a time, into the mixture  until fully combined and smooth. 
 
Drop dough by tablespoonfuls or pipe from a pastry bag fitted with a large plain round tip in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with a silicone mat or parchment paper. You should have about 18 puffs. 
 
Tap with a wet finger, lightly pressing down the swirl at the top of each puff. Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
 
 
For the ganache chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth.
 
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with warm ganache chocolate sauce.
 
 
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Comments

  1. kitty@ Kitty's Kozy Kitchen says

    Profiteroles were always a favorite of my late beloved hubby, Lorraine. He usually liked them with a cream filling, but seeing your ice cream ones, I am certainly swooning over them. I'm like you, and always just use a wooden spoon to beat in the eggs. Your photos are so stunning, and magazine worthy! I must make these soon, in my hubby's honor. Thank you for the sweet reminder.

    Reply

  2. Barbara F. says

    These look so incredible. I have never had them with ice cream before, only custard. Your photos are just perfect.

    Reply

  5. janice15 says

    I'm definetely going to make these they look great. And I love your featured teapot and cup and saucer does it have a name would you mind sharing.. It looks beautiful. Happy new week with love Janice

    Reply

  6. Gypsy Heart says

    Be still my heart! I'm with Abbey…this is one of my favorite desserts too! A girl I used to work with made these and sometimes she would make a large one that was decorated beautifully. She made a cream filling but the ice cream sounds divine!

    You have some of the best recipes! Have a blessed week ~

    xo
    Pat

    Reply

  7. Ann says

    I can see why these are Abbey's favorite. These look so good. The kind of thing I'm avoiding eating right now until I lose those pounds

    Reply

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