Profiteroles

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recipe by Kamran Siddiqi http://sophisticatedgourmet.com

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    132
based on 3 ratings

The recipe that follows is very basic; I’ve modified the method a bit to make it more fool-proof. The dough for these is quite simple to make; it will appear as if it’s separating at certain stages, but fear not – it’ll come together. Just keep mixing! Regarding the pastry bag situation: There’s absolutely no need to run out to buy a 1/2-inch pastry tip and pastry bag for this recipe; you can simply use a Tablespoon or a 1/2-ounce cookie scoop to place the dough onto the parchment-lined baking sheet, or do as I did - for the sake of trying to remain somewhat neat, I used a 1/2-inch pastry tip placed in two resealable plastic bags with a corner cut off. Be sure to use two bags as one would be far too weak for the warm mixture and everything will spew all over the place; it’s happened to me. You don’t necessarily need a pastry tip, either, but it makes the process a little easier. You can use store bought chocolate fudge sauce, but if you want to make it from scratch, you can check out my recipe for the Very Best Chocolate Fudge Sauce on my profile page.

recipe updated Sep 4, 2018

Ingredients

  • All purpose flour icon
    All purpose flour
    130g
  • Sea salt icon
    Sea salt
    2g
  • Unsalted butter icon
    Unsalted butter
    114g
  • Water icon
    Water
    240ml
  • Egg icon
    Egg
    200g
  • Vanilla ice cream icon
    Vanilla ice cream
    as needed
  • Chocolate fudge sauce icon
    Chocolate fudge sauce
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl
  • kCook icon Saucepan

Step preview

  1. Pre-heat
  2. Prepare a baking sheet with parchment paper
  3. Get a clean small bowl
  4. Add all purpose flour
  5. Add sea salt
  6. Whisk then set aside
  7. Get a clean saucepan
  8. Add cubed unsalted butter
  9. Add water
  10. Boil on medium heat
  11. Reduce to simmer
  12. Transfer dry ingredients to dough
  13. Beat vigorously until dough forms and turn off heat
  14. Let cool for approx 5min
  15. Mix in egg one by one
  16. Beat vigorously until smooth
  17. Pipe dough onto baking sheet into balls
  18. Bake for 23min until golden brown
  19. Transfer onto cooling rack
  20. Assemble
  21. Fill with vanilla ice cream
  22. Drizzle with chocolate fudge sauce generously
  23. Serve
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