Chocolate Profiteroles
Ingredients
- 250 mlMineral water
- 100 gUnsalted butter (cubed)
- 150 gWheat flour
- 4 pcEgg
- 10 gWhite sugar
- 1 pinchGray sea salt
- 200 gDark chocolate (chopped)
- 150 mlCream
- 500 mlVanilla ice cream (scooped)
Method
Crispy pastry puffs that sound hollow, filled with frozen vanilla ice cream and drizzled with a smooth chocolate sauce. The contrast between the cold ice cream and hot chocolate defines this classic.
- 1
In a saucepan, bring the mineral water, cubed butter, white sugar, and salt to a boil. Remove from heat and pour in the wheat flour all at once. Mix vigorously and return to heat to dry out the dough: it should pull away from the sides and no longer stick to the spatula.
- 2
Transfer the dough to a bowl. Add the eggs one by one, mixing well between each. The dough is ready when it is smooth, shiny, and forms a continuous ribbon when the spatula is lifted.
- 3
Pipe small mounds of dough onto a baking sheet. Bake at 180°C without opening the door. The puffs should be golden brown and firm to the touch. When removed, they should sound hollow when tapped on the bottom.
- 4
Heat the cream. Pour it over the dark chocolate broken into pieces. Mix gently until you get a smooth, shiny sauce that coats the spoon.
- 5
Cut the tops off the puffs. Place a scoop of vanilla ice cream inside. Replace the top and immediately drizzle with hot chocolate sauce.
Frequently asked questions
How do you get this dish right?
- Never open the oven door while the puffs are baking, or they will collapse instantly.
- If the chocolate sauce thickens too much, add a small knob of butter to restore its shine.
How long does this dish keep?
Unfilled puffs can be stored for 2 days in an airtight container. The chocolate sauce can be gently reheated in a bain-marie.
