Food Network: Profiteroles

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Profiteroles
Copyright, 2004, Barefoot in Paris, All Rights Reserved

Ingredients
1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream (recommended: Haagen-Dazs), for serving

Instructions
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 1-inch 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 chocolate 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 profiterole in half crosswise, fill with a small scoop of
ice cream, replace the top, and drizzle with slightly warm chocolate sauce.