Profiteroles
Serves
12
Total Time
1hrs 10mins
Calories
133
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 n...
- All purpose flour130 g
- Sea salt¼ teaspoon
- Vanilla ice creamas needed
- Chocolate fudge sauceas needed
- Unsalted butter8 tablespoonscubed
- Water240 ml
- Egg4
Ingredients
- 1. Position a rack in the middle of the oven, and preheat the oven to 425ºF / 220ºC / Gas Mark 7
- 2. Then, line two rimmed baking sheets with baking parchment
- 3. In a small bowl, whisk together the all-purpose flour and the salt, and set aside
- 4. In a medium heavy-bottomed sauce pan, place in the water and butter cubes and bring to a boil over medium-high heat
- 5. Once the butter and water have reached a boil, reduce the heat to medium, and add in the flour mixture
- 6. Vigorously beat in the flour with a wooden spoon for several seconds until the dough has formed into a ball and has pulled away from the sides of the pan
- 7. Remove the pan from the heat and let cool - approx 5 min
- 8. After the dough has cooled off some, using a handheld electric mixer vigorously beat in the eggs one at a time, until smooth and glossy
- 9. Pipe content of saucepan onto baking sheet into balls
- 10. Use wet fingers to pat down any peaks of dough that may have formed from piping
- 11. Bake until golden brown - 23 min, 220°C
- 12. Transfer onto cooling rack
- 13. Assemble
- 14. Fill with vanilla ice cream
- 15. Drizzle with chocolate fudge sauce generously
- 16. Serve
Method
Make this recipe in the Fresco Recipes App
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