Profiteroles

Show: Barefoot ContessaEpisode: Bringing the Magic Home

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
40 min
Level:
Difficult
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 40 min
Total:: 55 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Passion Banana Dacquoise

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Profiteroles
Sheila Killeen, TX 02-02-2010
Flag

Easy to make!!!
Rated: 5 stars out of 5

I'm not sure why this is labeled "Difficult" at all. I've made profiteroles plenty of times before and they are incredibly... simple to make. The first time I ever made them was in high school. I have not tried THIS recipe for profiteroles so maybe thats why. But I feel the difficulty level will scare new chefs away. Try it out! Its easy and delightfully delicous!!!!!Read more
recipe Profiteroles
Lindsey provo, UT 01-20-2010
Flag

Thin Batter
Rated: 3 stars out of 5

I have watched the video for these at least three times and I am so frustrated with my thin batter! I followed all the... directions accurately (cooking out the flour taste, using room temp. eggs, etc.) and my dough after adding the eggs was as thin as pancake batter! Does anyone know what happened? I made it a second time and only used 2 eggs but it was still a lot thinner than hers in the video. Read more
recipe Profiteroles
Deborah Santa Rosa, CA 01-08-2010
Flag

Very Simple and Rather Wonderful
Rated: 5 stars out of 5

I saw the episode where she made these today and I thought I would give them a try. They were incredibly easy to make (not... sure why it is labeled "difficult") and I served them for dessert. My husband absolutely loved them - especially the semi-sweet chocolate sauce. I used instant espresso as I didn't have any coffee and it worked perfectly. And my teenaged daughter inhaled them as well. Definitely worth making and I think I will serve them the next time we have company over for dinner.Read more
recipe Profiteroles
evamarie marietta, GA 01-08-2010
Flag

EATING INA'S PROFITEROLES IS LIKE EATING IN PARIS LOVE HER&THEM
Rated: 5 stars out of 5

INA I LOVE PAULA DEAN & STARTED WITH HER FOR I YEAR I GRADUATED TO YOU IN THE PAST YEAR &LOVE ALL OF YOUR RECIPES... PROFITEROLES ARE JUST GREAT REMINDS ME OF PARIS. LOVE Y0U INA E. TAMI MCGAHANRead more
recipe Profiteroles
Staci Austin, TX 01-04-2010
Flag

So easy and a really good dessert!
Rated: 5 stars out of 5

Wow! I was so excited to see that they turned out as well as they did, as I am the WORST baker in the world. I thought I'd... have to go thru several batches to get them right, but they were great the first time. I was horrified to see that they softened overnight, so I'll put them in the oven to see if they crisp up again for dessert again tonight. Would like to know about how long they keep and how to store. Next time, I am going to shape the dough into eclairs and fill w/ her pastry cream.Read more
recipe Profiteroles
L Fort lee, CT 01-02-2010
Flag

Question
Rated: 3 stars out of 5

I'm new to baking. The "dough" was too thin. Would leaving it in the food processor longer thicken it?