Chocolate-Peppermint Profiteroles

Chocolate-Peppermint Profiteroles

Photo by kmad


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE PROFITEROLES

  • ½

    cup all-purpose flour

  • 2

    tablespoons unsweetened Dutch-process cocoa powder

  • Salt

  • ½

    cup whole milk

  • 4

    tablespoons unsalted butter

  • 2

    tablespoons granulated sugar

  • 2 or 3

    large eggs

  • FOR THE PEPPERMINT CREAM

  • 2

    cups whole milk

  • ½

    cup granulated sugar

  • Salt

  • 2

    large egg yolks

  • 3

    tablespoons cornstarch

  • ¾

    teaspoon pure peppermint extract

  • 1

    cup heavy cream

  • FOR THE CHOCOLATE SAUCE

  • cups heavy cream

  • 3

    tablespoons unsalted butter

  • ¼

    cup granulated sugar

  • ¼

    cup packed dark-brown sugar

  • ½

    cup unsweetened Dutch-process cocoa powder

  • Salt

Directions

1.Preheat oven to 375 degrees. Make the profiteroles: Sift together flour, cocoa, and 1/8 teaspoon salt. Bring milk, butter, and granulated sugar to a boil in a medium saucepan, stirring constantly until sugar dissolves. Remove from heat, and immediately stir in flour mixture using a wooden spoon. Return saucepan to medium heat; cook, stirring constantly, until dough forms and flour lumps dissolve, about 2 1/2 minutes. 2.Transfer dough to the bowl of a mixer, and beat on medium speed until slightly cooled, about 2 minutes. Beat in 2 eggs, 1 at a time. Test dough by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. Lightly beat remaining egg, and add to dough, 1 teaspoon at a time, testing after each addition. Beat until batter is smooth and glossy, about 2 minutes more. 3.Using a pastry bag fitted with a 1/2-inch round tip, pipe about twenty 1 1/2-inch rounds of batter onto a parchment-lined baking sheet, spacing about 1 inch apart. Bake until puffed and cooked through, about 20 minutes. Transfer to a wire rack; let cool completely. 4.Meanwhile, make the peppermint cream: Bring milk, 1/4 cup granulated sugar, and 1/4 teaspoon salt to a boil in a medium saucepan. While milk is heating, whisk together yolks and remaining 1/4 cup granulated sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time, until combined. Once milk starts to boil, slowly pour it into yolk mixture, whisking constantly. Return entire mixture to saucepan; whisk. Cook over medium-high heat until thick, about 1 1/2 minutes. Immediately remove from heat, and strain through a fine sieve into a bowl. Stir in peppermint. Press plastic wrap directly onto surface of cream, and refrigerate until cool, about 1 hour. 5.Whisk peppermint cream until smooth. Whisk heavy cream in a medium bowl until medium-stiff peaks form. Working in 2 batches, fold whipped cream into peppermint cream. 6.Make the chocolate sauce: Heat heavy cream and butter in a small saucepan over medium-high heat until butter melts. Add sugars, whisking until dissolved. Whisk in cocoa and a pinch of salt. Strain chocolate sauce through a fine sieve into a bowl. Let stand until ready to use. 7.Assemble the profiteroles: Slice profiteroles in half horizontally. Sandwich about 1 tablespoon peppermint cream between each. Pour warm chocolate sauce over profiteroles just before serving. 8.Peppermint cream can be refrigerated for up to 2 days. Chocolate sauce can be refrigerated for up to 3 days. Reheat in a heatproof bowl set over a pan of simmering water. (Add up to 1/4 cup heavy cream if too thick.)


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