Gourmet Chocolate Profiteroles
Dive into the gourmet world of chocolate profiteroles, an iconic French dessert that captivates with its contrasts of textures and temperatures. Its light choux pastry, creamy ice cream ball, and warm chocolate sauce create an unforgettable sensory experience. The recipe requires a bit of technique, especially for the choux, but the result is well worth it. Follow our detailed instructions to achieve well-risen, hollow choux, a perfectly smooth chocolate sauce, and harmonious assembly. The key to successful choux is to dry the dough well in the pan and incorporate the eggs one by one until you get a smooth, shiny paste. Bake without opening the oven to prevent collapse. For the sauce, use quality chocolate with 60-70% cocoa and whole cream for optimal creaminess. Assemble at the last minute to preserve the crunch of the choux and the freshness of the ice cream. These profiteroles, as delicious as they are elegant, will delight your guests and beautifully conclude a meal. Don't hesitate to customize ice cream flavors (vanilla, coffee, pistachio) or the sauce (caramel, coffee) to create your unique version.
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€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Choux pastry preparation: in a saucepan, mix water, milk, butter, salt, and sugar. Bring to a boil until butter is melted.
- 2
Remove from heat and add flour all at once. Mix vigorously with a spatula until a homogeneous ball forms and detaches from the sides.
- 3
Return saucepan to low heat for 1-2 minutes to dry the dough, stirring constantly.
- 4
Off the heat, incorporate eggs one by one, mixing well after each addition until you get a smooth, shiny paste.
- 5
Choux baking: preheat oven to 180°C (static heat). Line a baking sheet with parchment paper.
- 6
Using a piping bag or spoon, form small spaced mounds of dough on the sheet.
- 7
Bake for 25-30 minutes, without opening the door, until choux are golden and hollow. Let cool.
- 8
Sauce preparation: heat cream until simmering. Off heat, add chopped chocolate.
- 9
Let rest 1 minute, then mix until smooth sauce forms. Add butter and mix again.
- 10
Assembly: cut choux in half or poke a hole under each. Fill with a scoop of ice cream.
- 11
Arrange 3 profiteroles per plate and generously coat with warm chocolate sauce just before serving.
- Serve immediately after adding the sauce to enjoy the contrast between warm, cold, and crunchy.
- Pair with coffee or strong black tea for a perfect match.
- Variations: try coffee, pistachio, or salted caramel butter ice cream. Add sliced almonds or hazelnuts for crunch.
- For an alternative sauce, use a salted caramel butter sauce or coffee sauce.
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