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Profiteroles

Ina Garten

Copyright, 2004, Barefoot in Paris, All Rights Reserved

Show: Barefoot ContessaEpisode: Barefoot in Paris

Rated: 5 stars out of 5Rate itRead users' reviews (12)

  • Cook Time:

    30 min

  • Level:

    Intermediate

  • Yield:

    6 servings

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Times:

Prep
35 min
Inactive Prep
30 min
Cook
30 min
Total:
1 hr 35 min
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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

Directions

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.

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Read more Comments & Reviews (12)

Comments & Reviews

  • recipe Profiteroles
    maria chesterfield twp, MI 02-17-2008

    Flag

    profabulous

    Rated: 5 stars out of 5
    This is one of the #1 sweet treats I always whip up in a jiffy and it is perfect everytime. The one thing I do different is... mix it in my Cuisinart. My family loves them and think that it is an all day process to make... little do they know it takes minutes. Thanks Ina!Read more
  • recipe Profiteroles
    Anonymous 05-22-2007

    Flag

    Fabulous!

    Rated: 5 stars out of 5
    These aren't nearly as hard to make as I had anticipated. They are delicious!
  • recipe Profiteroles
    LINDA D. Philadelphia, PA 01-14-2007

    Flag

    Perfect Party Profiteroles!

    Rated: 5 stars out of 5
    I made these for a party and they were excellent! I don't have a food processor so I just added the eggs and mixed them with... a wooden spoon. The chocolate sauce itself was so easy to make and when drizzled over the profiteroles they have a great shine. Thanks to Ina for another fabulous party or dessert recipe!Read more
  • recipe Profiteroles
    Rita Mart, TX 10-14-2006

    Flag

    Love This Ina!!!

    Rated: 5 stars out of 5
    I made this recipe and enjoyed the result. It makes a wonderful dessert and everyone was amazed!! Will do this one for... holiday guests.Read more
  • recipe Profiteroles
    Anonymous 07-30-2006

    Flag

    good

    Rated: 4 stars out of 5
    This was great but didn't come out like on T.V
  • recipe Profiteroles
    marissa Massapequa Park, NY 07-09-2006

    Flag

    easy and elegant

    Rated: 5 stars out of 5
    this recipe was fabulous! after the rolls came out of the oven, i brushed the tops with warm honey. then i filled them with... espresso ice cream and topped them with the chocolate sauce. simple and yummy!Read more
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