Profiteroles with Chocolate Sauce

Profiteroles with Chocolate Sauce might be just the side dish you are searching for. This recipe serves 12. For 36 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 157 calories, 2g of protein, and 12g of fat. It is brought to you by Foodnetwork. This recipe is liked by 137 foodies and cooks. From preparation to the plate, this recipe takes approximately 1 hour. If you have butter, flour, heavy cream, and a few other ingredients on hand, you can make it. With a spoonacular score of 12%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Profiteroles With Cinnamon-cayenne Chocolate Sauce, Profiteroles with Chocolate Sauce and Ice Cream, and Profiteroles With Ice Cream And Chocolate Sauce.

Servings: 12

Preparation duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. For the profiteroles: Preheat the oven to 425 degrees F. In a small saucepan, combine 1/2 cup water, the butter and the salt and bring to a boil. Reduce the heat, add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball with a slightly sweaty sheen to it, and has pulled away from the pan. Transfer to a mixing bowl and let cool for 3 to 4 minutes; the mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer, or lots of good old-fashioned elbow grease, beat in the eggs one at a time; do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine. Transfer the mixture to a pastry bag equipped with a large straight tip, and pipe 1-inch balls onto a baking sheet lined with parchment paper. Be sure to leave at least 1 inch between each of the ballsthey grow! When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Bake in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack. For the chocolate sauce: Fill a saucepan with 1 inch of water and bring to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with the boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the cream, butter, corn syrup and cinnamon and stir until the chocolate has melted and everything is combined. This is a pretty quick process. Once the chocolate has melted, remove it from the double boiler set-up. When ready to serve, cut the profiteroles in half horizontally and fill them with ice cream. Top with warm chocolate sauce.

 

Step by step:

1. Watch how to make this recipe.

2. For the profiteroles: Preheat the oven to 425 degrees F.

3. In a small saucepan, combine 1/2 cup water, the butter and the salt and bring to a boil. Reduce the heat, add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball with a slightly sweaty sheen to it, and has pulled away from the pan.

4. Transfer to a mixing bowl and let cool for 3 to 4 minutes; the mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer, or lots of good old-fashioned elbow grease, beat in the eggs one at a time; do not add the second egg until the first is fully incorporated.

5. Add in the cinnamon and beat for another second to combine.

6. Transfer the mixture to a pastry bag equipped with a large straight tip, and pipe 1-inch balls onto a baking sheet lined with parchment paper. Be sure to leave at least 1 inch between each of the ballsthey grow! When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough.

7. Bake in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.

8. For the chocolate sauce: Fill a saucepan with 1 inch of water and bring to a boil.

9. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with the boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water.

10. Add the cream, butter, corn syrup and cinnamon and stir until the chocolate has melted and everything is combined. This is a pretty quick process. Once the chocolate has melted, remove it from the double boiler set-up.

11. When ready to serve, cut the profiteroles in half horizontally and fill them with ice cream. Top with warm chocolate sauce.

Nutrition Information:

covered percent of daily need