Dessert
Profiteroles
- Preparation time
- 55 min
- Servings
- serves 6
Ingredients
- Milk — to buy250 ml
- Butter — to buy80 g
- Flour — to buy150 g
- Egg — to buy4
- Cream — to buy400 ml (ice cream or whipped)
- Chocolate — to buy200 g
Preparation
Preheat the oven to 200 °C (400 °F). In a saucepan, bring the milk, diced butter and a pinch of salt to a boil, until the butter has melted.
Off the heat, tip in the flour all at once and stir vigorously with a spatula until you get a ball of dough that pulls away from the sides.
Return to low heat for 1 to 2 minutes, stirring, to dry out the dough (it should sizzle slightly at the bottom of the pan).
Off the heat, beat in the eggs one at a time, mixing well between each, until you get a smooth, glossy dough that forms a soft ribbon when you lift the spatula.
Pipe or spoon small mounds onto a baking sheet lined with parchment, spaced apart, and bake for 25 minutes without ever opening the oven door (cold air would deflate the puffs), until puffed and nicely golden.
Remove the puffs, pierce each one on the side with the tip of a knife to let the steam escape, and let them cool completely on a rack.
Just before serving, fill each puff with a scoop of ice cream or whipped cream, so it doesn't melt too fast.
Melt the chocolate in a bain-marie with a splash of cream, and drizzle generously over the filled puffs.