Name: Toasted Almond Profiteroles with Dark Chocolate Sauce
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 to 12 servings
Ingredients: 1/2 cup water; 4 tablespoons unsalted butter; Pinch kosher salt; 1/2 cup all-purpose flour; 2 large eggs; 4 ounces semisweet or dark chocolate; 1/4 cup heavy cream; 1 tablespoon unsalted butter; 1 tablespoon corn syrup; 1 good pinch ground cinnamon; 1 batch Pastry Cream, recipe follows; 1 teaspoon almond extract; 1/2 slivered almonds, toasted; 2 cups whole milk; 1 vanilla bean, split and scraped; 1/2 cup plus 2 tablespoons granulated sugar; 5 large egg yolks; 3 tablespoons cornstarch; Pinch kosher salt; 4 tablespoons unsalted butter; 1/2 tablespoon espresso powder, optional

Directions

For the profiteroles: Preheat the oven to 425 degrees F.
In a small saucepan, combine the water, butter and salt and bring to a boil. Reduce the heat, add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball with a slightly sweaty sheen to it and has pulled away from the pan. Transfer to a mixing bowl and let cool for 3 to 4 minutes; the mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer, or lots of good old-fashioned elbow grease, beat in the eggs one at a time; do not add the second egg until the first is fully incorporated. Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a baking sheet lined with parchment paper. Be sure to leave at least 1 inch between each of the balls – they grow! When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough.
Bake in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
For the chocolate sauce: Fill a saucepan with 1 inch of water and bring to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with the boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the cream, butter, corn syrup and cinnamon and stir until the chocolate has melted and everything is combined. This is a pretty quick process. Once the chocolate has melted, remove it from the double boiler.
For the pastry cream: Prepare the pastry cream according to instructions replacing the espresso powder with the almond extract.
When ready to serve, fill the profiteroles with the pastry cream. Top with warm chocolate sauce and toasted almonds.

Pastry Cream:

For the pastry cream: Heat the milk, vanilla bean and 1/2 cup of the sugar in a medium saucepan over medium heat to a bare simmer. Meanwhile, whisk together the remaining 2 tablespoons sugar, egg yolks, cornstarch and salt together. Temper the yolks by slowly whisking the hot milk into them and return mixture to the heat, whisking constantly until thickened, and it just comes to a boil. Remove from the heat and whisk in the butter and espresso powder if using. Transfer to a shallow dish and cover with plastic, pressing it onto the surface to prevent a skin from forming and place in the freezer to cool completely, about 25 minutes. Recipe courtesy of Jeff Mauro.

Toasted Almond Profiteroles with Dark Chocolate Sauce

Ingredients

Profiteroles:

Chocolate Sauce:

Pastry Cream:

Directions

Pastry Cream:

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