Profiteroles

Ina Garten

Copyright 2004, Barefoot in Paris, All Rights Reserved

Show: Barefoot ContessaEpisode: French Made Easy

Rated 5 stars out of 5
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Total Time:
55 min
Prep
15 min
Cook
40 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

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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Newest Ratings and Reviews

Read all 12 reviews

  • on May 07, 2011

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    My first time making Profiteroles they were the hit of my dinner party. The recipe was very easy to follow I watched you make them on the show therefore I was familiar with the process. Just amazing Ina - thank you so much for sharing your recipes - Love, Love, Love your show. My very best Maria

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  • on March 04, 2011

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    These were the best ever!!!! I followed the recipe exactly and they came out perfect. I also, used an ice cream scooper and it worked perfectly....just used wet fingers and flattened the tops a little. Fabulous!!!!!!!

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  • on January 10, 2010

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    I just finished making these! First batch failed, too runny. Tried again and heated milk & butter mixture a little longer prior to adding flour, complete difference & I used only 3 eggs vs. 4. Also, I used a star tip so they have a fun texture to the outside.

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