Profiteroles au Chocolat

Ingredients

• ½ cup water
• ¼ cup unsalted butter
• ¾ cup all-purpose flour
• 2 whole large eggs
• ¼ teaspoon fine sea salt
• 1.5 cups heavy whipping cream
• 2 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• 4 ounces semi-sweet chocolate, finely chopped
• ½ cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup

Instructions

1. 1

   Preheat your oven to 425°F and line two baking sheets with parchment paper. Position one rack in the upper third of the oven and one in the middle.

2. 2

   In a medium saucepan, combine 0.5 cup water, 0.25 cup unsalted butter, and 0.25 teaspoon fine sea salt. Set the pan over medium heat and bring to a rolling boil—you'll see the butter fully melt and the mixture bubbling steadily.

3. 3

   Remove the pan from heat. Add 0.75 cup all-purpose flour all at once and stir vigorously with a wooden spoon for about 1 minute until the mixture forms a ball and pulls away from the sides of the pan. This is the choux dough base.

4. 4

   Let the mixture cool for 2 minutes—it should still be warm but cool enough to touch. Then beat in 2 large eggs one at a time, stirring hard after each addition until the egg is fully incorporated and the dough becomes smooth and glossy. The finished dough should slowly fall from a spoon in thick ribbons.

5. 5

   Transfer the choux dough to a piping bag fitted with a 0.5-inch round tip. Pipe mounds about 1.5 inches wide onto the prepared baking sheets, spacing them 2 inches apart—you should have about 24 puffs total. Wet your finger and smooth any peaks to help them bake evenly.

6. 6

   Bake the profiteroles at 425°F for 15 minutes without opening the oven—the puffs need uninterrupted heat to rise fully. Then reduce the oven temperature to 375°F and bake for an additional 10-12 minutes until the puffs are golden brown and feel dry and firm to the touch when you gently squeeze one. They should sound hollow inside.

7. 7

   Remove the profiteroles from the oven and transfer to a wire cooling rack. Let them cool completely—this takes about 15 minutes. Once cool, you can split each puff in half horizontally with a small serrated knife or poke a hole in the bottom with a skewer to fill.

8. 8

   While the profiteroles cool, make the chocolate sauce. In a small saucepan, combine 0.5 cup heavy cream, 2 tablespoons unsalted butter, and 1 tablespoon light corn syrup. Set over medium heat and stir until the butter melts and the mixture is warm—about 2 minutes.

9. 9

   Remove the pan from heat and add 4 ounces of finely chopped semi-sweet chocolate. Let it sit for 30 seconds to begin melting, then whisk until smooth and glossy. If it's not fully smooth, set it back over low heat for 10 seconds and whisk again. The sauce should coat the back of a spoon.

10. 10

    While the sauce cools slightly, pour 1.5 cups heavy whipping cream into a chilled mixing bowl. Using an electric mixer or whisk, beat the cream until soft peaks form—this takes about 2-3 minutes at medium-high speed. Add 2 tablespoons granulated sugar and 0.5 teaspoon vanilla extract, then continue beating until stiff peaks form and the cream holds its shape.

11. 11

    Using a small spoon or a piping bag, fill each cooled profiterole puff with a generous dollop of whipped cream—about 1 tablespoon per puff. If you split the puffs in half, place the top back on and arrange filled puffs on a serving platter in a pyramid or mound shape.

12. 12

    Pour or drizzle the warm chocolate sauce over the assembled profiteroles just before serving, allowing it to pool around the base and coat the tops. Serve immediately while the sauce is warm and silky. Profiteroles are best eaten the same day, though they can be prepared 2 hours ahead and sauced just before serving.

Tools you’ll need

• two baking sheets
• parchment paper
• medium saucepan
• wooden spoon
• piping bag
• 0.5-inch round piping tip
• small serrated knife
• skewer
• wire cooling rack
• small saucepan
• whisk
• electric mixer or whisk
• chilled mixing bowl
• instant-read thermometer (optional)

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