Profiteroles

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 2 oz Dark or semi-sweet chocolate
  • 1/2 tsp Granulated sugar
  • 1/4 tsp Salt

• Dairy

  • 1/4 cup Butter, unsalted
  • 3 tbsp Heavy cream

• Frozen

  • 1 Vanilla ice cream

• Liquids

  • 1/2 cup Water

Found on monpetitfour.com

Description

Ingredients

• 1/2 cup water
• 1/4 cup unsalted butter
• 1/2 tsp granulated sugar
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 2 eggs
• 2 oz. dark or semi-sweet chocolate
• 3 tbsp heavy cream
• vanilla ice cream, for filling

Directions

• Preheat the oven to 425°F. Line a baking sheet with a sheet of parchment paper or a silicone mat. In a small saucepan over medium heat, warm the water, unsalted butter, granulated sugar, and salt. Warm until the butter has melted. Remove the saucepan from the heat and stir in the all-purpose flour. Once the flour has been mixed in, move the saucepan back over the heat and reduce the heat to low. Stir the dough until its smooth, shiny, and doesnt stick to the bottom or sides of the saucepan (about 1-2 minutes). Turn off the heat and move the saucepan onto your counter. Add in your eggs, one at a time, mixing them into the dough well before adding the other egg. It may seem a bit difficult to mix the egg into the dough but after several seconds of vigorous beating, theyll get mixed in. Fill a pastry big with a 1 inch opening with the pastry dough. Pipe round 1 1/2 mounda onto the baking sheet, leaving at least an inch of space between each other. Bake the pastry for 10 minutes at 425°F, then WITHOUT opening the oven door, reduce the oven temperature to 375°F. Continue to bake the pastry for another 25 to 30 minutes, until the pastry puffs are golden. Transfer the pastry puffs to a cooling rack to cool completely. Once cool, take a serrated knife and make horizontal cuts through each puff to split each puff into two halves (top and bottom). Warm the heavy cream in a small bowl in the microwave for approximately 10 to 15 seconds, until steaming. Add in the chocolate and stir until its melted and smooth. Place a couple of mini scoops of ice cream over each pastry puffs bottom half, then cover with the top half. Pour ganache over profiteroles.