A profiterole is a dessert made from a small, round baked choux pastry, then filled with a sweet filling. This recipe uses an ice cream and chocolate topping, but other filling options are whipped cream or pastry cream, and they can be served topped with a caramel glaze or fruit.
1 cup milk
1/4 lb. unsalted butter
Pinch of kosher salt
1 cup all purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 oz. semi-sweet chocolate chips
2 tbsp. honey
2 tbsp. prepared coffee
Vanilla ice cream
- Preheat oven to 425°F. Scald milk, butter, and salt over med. heat. When butter is melted, add flour; beat with wooden spoon until dough forms. Cook, stirring constantly, over low heat for 2 min. (Flour will begin to coat bottom of pan.) Dump hot mixture into bowl of food processor. Add eggs; pulse until incorporated.
- Spoon mixture into pastry bag fitted with a large, round tip. Pipe 1 1⁄2 in.-high mounds onto baking sheet lined with parchment. With wet finger, lightly press down swirl at top of each puff.
- Bake 20 min., until light brown. Turn off oven; let puffs sit 10 min. Make small slit in side of each puff for steam to escape; cool.
- Place cream and chips in bowl set over simmering water; stir until chocolate melts. Add honey and coffee; stir smooth.
- Cut each puff in half crosswise, fill with small scoop of ice cream, replace top, and drizzle with warm chocolate sauce.