- 6
- 95 mins
- 125 mins
Ingredients
- 1 cup milk
- 1/4 pound (1 stick) unsalted butter
- Pinch kosher salt
- 1 cup all-purpose flour
- 4 extra-large eggs
- 112 cup heavy cream
- 12 ounces semiswe et chocolate chips
- 2 tablespoons honey
- 2 tablespoons prepared coffee
- Good vanilla ice cream (recommended : Haagen-Dazs), for serving
Preparation
Step 1
Preheat the oven to 425 degrees F.
Heat the milk. butter , and salt over medium heat until scalded. When the butter Is melted , add the flour all at
once and beat it with a wooden spoon until the mixture comes together and forms a dough . Cook, stirring
constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture
into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are
incorporated into the dough and the mixture is thick .
Spoon the mixture into a pastry bag fitted with a large plain round tip . Pipe in mounds 1 1/2 inches wide and 1inch
high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger ,
lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and
shape the puffs with damp fingers .) Bake for 20 minutes , or until lightly browned , then turn off the oven and allow
them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the
side of each puff to allow the steam to escape . Set aside to cool.
For the choco late sauce , place the cream and chocolate chips in a bowl set over simmering water and stir just
until the chocolate melts . Add the honey and coffee and stir until smooth. Set aside.
For serving , cut each profitero le in half crosswise. fill with a small scoop of ice cream, replace the top , and
drizzle with slightly warm chocolate sauce.