Classic Profiteroles

Ingredients

• ½ cup whole milk
• ½ cup water
• 4 tablespoons unsalted butter
• ¼ teaspoon salt
• ½ cup all-purpose flour
• 2 whole large eggs
• 1 cup heavy cream, cold
• 2 tablespoons granulated sugar
• ½ teaspoon pure vanilla extract
• 4 ounces semi-sweet chocolate, chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon light corn syrup

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.

2. 2

   In a medium saucepan, combine 0.5 cup whole milk, 0.5 cup water, 4 tablespoons unsalted butter, and 0.25 teaspoon salt. Set the pan over medium heat and stir occasionally until the butter melts completely and the mixture reaches a full rolling boil.

3. 3

   Remove the pan from heat. Sift 0.5 cup all-purpose flour directly into the hot liquid and stir vigorously with a wooden spoon for about 1 minute until the mixture comes together into a smooth ball. This is your pâte à choux. It should pull away from the sides of the pan cleanly.

4. 4

   Let the dough cool for 2 minutes, then crack 2 large eggs into a small bowl and beat them together. Add the beaten eggs to the dough in two additions, stirring vigorously after each addition until the mixture is smooth and glossy. The dough should be thick but pipeable — if it's still very stiff, continue stirring for another minute to develop the right consistency.

5. 5

   Transfer the choux pastry to a piping bag fitted with a 0.5-inch round tip. Pipe mounds about 1 inch in diameter and 1 inch tall onto the prepared baking sheets, spacing them about 2 inches apart. You should have about 18 puffs total.

6. 6

   Bake for 25-30 minutes until the puffs are puffed up, firm, and light golden brown. They should sound hollow when tapped on the bottom. Avoid opening the oven door during the first 20 minutes, or the puffs may collapse.

7. 7

   Remove from the oven and immediately poke a small hole in the bottom or side of each puff with a toothpick or small knife to let steam escape — this prevents them from becoming soggy. Let cool completely on the baking sheets for at least 15 minutes.

8. 8

   While the profiteroles cool, pour 1 cup of cold heavy cream into a chilled mixing bowl. Add 2 tablespoons granulated sugar and 0.5 teaspoon pure vanilla extract. Using an electric mixer or whisk, beat until soft peaks form — when you lift the whisk, the cream should form peaks that gently flop over at the top.

9. 9

   Transfer the whipped cream to a piping bag fitted with a small round tip, or use a small spoon to fill each cooled profiterole through the hole you made earlier.

10. 10

    Place 4 ounces of chopped semi-sweet chocolate in a heatproof bowl. Heat 0.5 cup heavy cream in a small saucepan over medium-low heat until it just begins to steam and small bubbles form around the edges — do not boil.

11. 11

    Pour the hot cream over the chocolate and let sit for 1 minute without stirring — this allows the residual heat to gently melt the chocolate. Stir until smooth and glossy.

12. 12

    Stir in 1 tablespoon unsalted butter and 1 tablespoon light corn syrup until fully incorporated. The sauce should be pourable but still coat a spoon.

13. 13

    Stack the filled profiteroles in a pyramid shape on a serving platter or individual dessert plates. Drizzle the warm chocolate sauce generously over the top, allowing it to cascade down the sides.

14. 14

    Serve immediately while the chocolate sauce is still warm and the cream filling is cold — the temperature contrast is essential to the classic profiterole experience.

Tools you’ll need

• two large baking sheets
• parchment paper
• medium saucepan
• wooden spoon
• sifter
• small mixing bowl
• whisk or fork
• piping bag with 0.5-inch round tip
• toothpick or small knife
• chilled mixing bowl
• electric mixer or whisk
• piping bag with small round tip
• spoon
• heatproof bowl
• small saucepan
• serving platter

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