Recipes : Profiteroles with Chocolate Sauce : Food Network

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Profiteroles with Chocolate Sauce
Recipe courtesy Tyler Florence

Ingredients
1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
Pinch salt
1 cup sifted all-purpose flour
1 teaspoon baking powder
3 large eggs
1 quart vanilla ice cream
Chocolate Sauce, recipe follows
Confectioners' sugar and fresh mint, for garnish, optional

Directions
Preheat the oven to 400 degrees F and line 2 baking
sheets with parchment paper.

To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter,
sugar, and salt to a gentle boil over medium-high heat, stirring to melt the
butter completely. Add all the flour and baking powder at once and continue to
stir until all the flour is incorporated and the dough becomes a mass that pulls
away from the sides of the pot. Remove from the heat and scrape the dough into a
mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed
to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides
of the bowl periodically. When all eggs have been incorporated, the dough should
be a thick, smooth, and glossy paste.

Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart
allowing room for them to spread; keep the mounds as high and round as possible.
You can use a pastry bag fitted with a star tip or a large spoon, your choice.
Place the pans in the oven and bake for 10 minutes. Reduce the heat to 350 degrees
F. and continue to cook for 25 minutes. Do not open the oven door or remove the
pans from the oven until the puffs are firm to the touch. The profiteroles should
be golden brown and well-risen. Allow the shells to cool before filling.

Using a serrated knife, slice the pastry puffs almost in half. Place 3
profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the
chocolate sauce over the top; garnish with confectioners' sugar and fresh mint, if
desired.

Ingredients

Chocolate Sauce:

Directions
3/4 cup heavy cream
1 tablespoon butter
1/2 pound semisweet chocolate, cut in chunks
1/4 teaspoon pure vanilla extract

Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
Heat the mixture until bubbles appear around the sides of the pot, but do not
allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat
and stir until the chocolate melts and the sauce is smooth. May be served warm or
chilled.