Chef's Tip
To achieve perfect profiteroles, make sure each egg is fully incorporated before adding the next. The dough should be glossy and just firm enough to hold its shape when piped. Letting the puffs cool in the turned-off oven with the door ajar helps them dry out properly and maintain their structure.
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium-high heat, stirring until butter melts completely.
- Reduce heat to medium and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from sides of pan, about 1-2 minutes.
- Transfer dough to bowl of a stand mixer fitted with paddle attachment. Let cool for 2-3 minutes.
- With mixer on medium speed, add eggs one at a time, ensuring each is fully incorporated before adding the next. Dough should be smooth, thick, and glossy.
- Transfer dough to a pastry bag fitted with a 1/2-inch round tip. Pipe 1.5-inch rounds onto prepared baking sheets, spacing 2 inches apart.
- Smooth any peaks with a moistened finger. Brush lightly with egg wash.
- Bake for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake until puffs are golden brown and firm, about 10-15 minutes more.
- Turn off oven, prop door open slightly, and let puffs dry for 10 minutes.
- Transfer to wire racks to cool completely.
- For chocolate sauce: Place chocolate in a heatproof bowl. Heat cream until just simmering, pour over chocolate. Let stand 1 minute, then whisk until smooth. Stir in corn syrup and vanilla. Keep warm.
- To assemble: Cut profiteroles in half horizontally. Place a small scoop of vanilla ice cream in the bottom half, replace the top.
- Arrange 3-4 filled profiteroles on each plate. Drizzle with warm chocolate sauce just before serving.
Plating
Arrange three or four filled profiteroles on each dessert plate in a pyramid or circular pattern. Drizzle the warm chocolate sauce generously over the top, allowing it to cascade down the sides. For an elegant touch, add a small sprig of mint or a few fresh berries to the plate.
Storage & Reheating
Unfilled choux puffs can be stored in an airtight container at room temperature for 1 day or frozen for up to 1 month. To restore crispness, reheat in a 350°F (175°C) oven for 5 minutes. The chocolate sauce can be refrigerated for up to 1 week and reheated gently. Assemble profiteroles just before serving.
About This Recipe
This Chocolate Profiteroles recipe is inspired by the French pastry classic that was a celebrated dessert at The Hungry I in Boston's Beacon Hill. The contrast between the light choux puffs, cold vanilla ice cream, and warm chocolate sauce creates a dessert that's sophisticated yet playful. While requiring some technical skill, this adapted version makes this special-occasion treat achievable for the home baker.