Despite their impressive appearance, profiteroles are actually quite simple to make! Crisp choux pastry, cool ice cream, and warm ganache make up this irresistible French dessert. Recipe includes a how-to video!
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set aside.
In a medium-saucepan, combine water, butter, and salt over medium heat and bring to a rolling boil.
1 cup water, ½ cup unsalted butter, ¼ teaspoon table salt
Reduce heat to medium-low and add flour. Stir until mixture forms a ball that pulls away from the sides of the pot.
1 cup all-purpose flour
Remove from heat and stir another minute or two longer to slightly cool.
Add eggs, one at a time, stirring very well after each addition until each egg is combined and mixture is velvety and smooth.
4 large eggs
Transfer batter to a large piping bag fitted with an open tip (or with the end just snipped) and pipe into mounds 2.5” (6cm) wide by 1” (2.5cm) tall (or just spoon into mounds if you don’t have a piping bag). Space pastry mounds at least 1 ½” apart.
Lightly dampen your fingers with cool water and gently press down any peaks.
Bake in the center rack of oven for 30-35 minutes, until choux pastry appears golden brown and dry.
Turn off the oven, remove the choux and prick each on the side with a sharp knife or wooden skewer. Return to the hot oven, crack the door, and allow the choux pastry to sit in the oven another 10 minutes before removing and allowing to cool completely before assembling. Ganache should be prepared shortly before serving, as it’s traditionally poured over the profiteroles while still warm.
Ganache
Place chopped chocolate in a heatproof bowl. In a small saucepan, heat cream until steaming then pour evenly over chocolate. Cover with foil and allow to rest, undisturbed, for 5 minutes.
6 oz dark chocolate, ¾ cup heavy cream
Gently whisk ingredients together until smooth. Set aside to cool slightly while you put together your profiteroles.
Assembly
Use a serrated bread knife to cut choux pastry in half along their equator. Place a generous scoop of ice cream (about ⅓ cup on the top of the bottom half, add the top choux pastry, plate, and pour warm ganache overtop. Serve immediately.
1 pint vanilla ice cream
Video
Notes
Ganache
I use 60% chocolate bars, semisweet would also work. Chocolate bars are best, but in a pinch you could substitute chocolate chips. You may not use all of the ganache, but I like there to be plenty to spare.For extra depth of flavor (especially if you’re a dark chocolate lover), add a pinch of espresso powder with the chocolate.
Storing
Profiteroles do not store well once they are assembled and should be enjoyed immediately. However, you can prepare the choux pastry up to 3 days in advance. Store in an airtight container at room temperature.