Classic Profiterole

Light, airy with a creamy filling and often draped in chocolate, the diminutive classic puff pastry dessert called profiterole, is a simple and light treat for any night you want a little something sweet. They can also be made savory for a scrumptious change. Try these unique yummy variations for profiterole or create your own favorite to enjoy.

Profiterole recipes

Classic Profiterole
Makes 12 profiteroles

Puff pastry:
1 cup water
Pinch of salt
1/2 cup unsalted butter
2 tablespoons sugar
1 cup all-purpose flour
3 to 4 eggs
1 teaspoon baking powder

Filling:
1/3 cup milk
3 egg yolks
1/2 cup sugar
1 teaspoon pure vanilla extract
1 tablespoon cornstarch
1 cup whipping cream

Chocolate sauce:
6 squares semi-sweet chocolate, chopped
1/3 cup whipping cream

Directions:
1. Preheat oven to 400 degrees F. Butter and flour a baking sheet. Add water, salt, butter, and sugar to a pot and bring to a rolling boil. Take pot off of heat and stir in flour. Place pot back onto heat and cook, stirring for about 1 minute. Take pot off of heat and pour mixture into a bowl.

2. Beat eggs into dough mixture one at a time, beating well until smooth. Stir in baking powder. Spoon batter onto prepared baking sheet in 2-inch circles. Bake for 40 minutes, undisturbed. Remove pan from oven and slice tops off of pastry (save for the last step) and let cool.

3. Meanwhile, to make filling, bring milk to a boil in a pot. In a separate bowl, beat together egg yolks, sugar, vanilla, and cornstarch. Stir egg mixture into boiling milk and cook for 1 minute. Set aside. Whip cream to make stiff peaks. Gently fold cream into cooled egg mixture. Spoon mixture into a pastry bag or use a spoon to fill pastry shells with cream mixture.

4. Heat chocolate and whipping cream in a double boiler or bowl set over a pan of simmering water until fully melted. Drizzle chocolate sauce over puff pastry and top with saved pastry tops.

Profiterole with Coffee Ice Cream
Makes 18 profiteroles

Ingredients:
1 quart coffee ice cream
6 tablespoons unsalted butter, cut into pieces
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 eggs

Chocolate sauce:
1/2 cup sugar
1 cup heavy cream
7 ounces bittersweet chocolate, finely chopped
1/2 teaspoon vanilla extract
1 tablespoon Cognac or brandy (optional)

Directions:
1. Place a baking sheet in the freezer to chill. Scoop ice cream into 36 small scoops and arrange on chilled baking sheet. Place back in freezer and let freeze for at least 1 hour.

2. Preheat oven to 425 degrees F. Butter and flour a baking sheet. Combine butter, water and salt in a pot and bring to a boil. Take pot off of heat and stir in flour. Place back on heat and stir, cooking for about 30 seconds. Pour mixture into a bowl and let cool.

3. Beat eggs into mixture one at a time, beating until smooth. Spoon dough into 18 (2-inch) circles on prepared baking sheet. Bake 20 to 25 minutes. Poke 1 hole in each puff with a toothpick and place back on oven with the door slightly ajar. Bake another 3 minutes. Let cool.

4. Meanwhile, heat sugar in a pot until melted and dark brown, but not burnt, stirring continually. Take pot off of heat and mix in cream and a pinch of salt. Place pot back onto heat and cook, stirring until combined.

5. Take pot off of heat and whisk in chocolate, vanilla, and Cognac or brandy until melted together. To serve, slice puff pastry in half horizontally and spoon a ball of ice cream on each half. Drizzle with chocolate sauce and top with whipped cream if desired.

Goat Cheese Profiterole
Makes 26 profiteroles

Ingredients:
4 tablespoons unsalted butter
Pinch of salt
Pinch of cayenne (optional)
2/3 cup all-purpose flour, sifted
3 eggs, at room temperature

Filling:
6 ounces plain goat-cheese
1/2 cup very finely diced vegetables (red peppers, celery, cucumbers, chives, red onion, carrot, olives, and/or tomatoes)

Directions:
1. Preheat oven to 425 degrees F. Butter and flour a baking sheet. Combine butter, salt, cayenne, and 2/3 cup of water in a pot and bring to a boil. Take pot off of heat and stir in flour. Place pot back on heat and cook, stirring for 2 minutes.

2. Take pot off of heat and beat in eggs one at a time, beating until smooth. Spoon dough onto prepared baking sheet in 2-inch circles. Bake for 10 minutes, then reduce heat to 350 degrees F and bake for another 20 minutes. Remove pan from oven and slice tops off of pastry (saving for last step) and let cool.

3. Meanwhile, to make filling, combine goat cheese and vegetables. Spoon mixture into pastry and top with saved tops.

source:
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