Profiteroles

By exdircomp

Ingredients

• Choux Pastry:
• 1/2 cup (65 grams) all purpose flour
• 1/2 teaspoon granulated white sugar
• 1/4 teaspoon salt
• 1/4 cup (4 tablespoons) (57 grams) unsalted butter
• 1/2 cup (120 ml) water
• 2 large eggs, lightly beaten
• Egg Wash Glaze:
• 1 large egg
• 1/8 teaspoon salt
• Chocolate Ganache:
• 4 ounces (115 grams) semisweet or bittersweet chocolate, cut into small pieces
• 1/2 cup (120 ml) heavy whipping cream
• 1 tablespoons (14 grams) unsalted butter
• 1/2 tablespoons cognac or brandy (optional)
• Filling:
• Vanilla Ice Cream

Preparation

Step 1

Choux Pastry: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a bowl sift together the flour, sugar and salt. Set aside.
Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick sticky paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack. (The puffs can be frozen. Defrost the puffs and then reheat in a 350 degree F (177 degree C) oven for 5 to 10 minutes, or until crisp. Cool before filling with ice cream.)

Chocolate Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Use immediately. (The ganache can be made ahead and stored in the refrigerator for up to a week. Reheat in a heatproof bowl set over a saucepan of simmering water.)

To Assemble: Split the pastry shells in half, fill the bottom halves of the shells with a scoop of vanilla ice cream, pastry cream or whipping cream and replace the top. Drizzle each profiterole liberally with warm chocolate ganache. Serve immediately.