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.

Inspired by: http://www.sophisticatedgourmet.com/2013/12/profiteroles-recipe/

recipe updated Oct 8, 2019

Ingredients

  • All purpose flour icon
    All purpose flour
    1 cup (130g)
  • Sea salt icon
    Sea salt
    about ¼ teaspoon (2g)
  • Unsalted butter icon
    Unsalted butter
    8 tbsp (114g)
  • Water icon
    Water
    1 cup (240ml)
  • Egg icon
    Egg
    4 (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 oven - 220°C
  2. Prepare a clean baking sheet with parchment paper
  3. Add all purpose flour and sea salt to a clean small bowl
  4. Whisk then set aside
  5. Add unsalted butter and water to a clean saucepan
  6. Boil - medium heat
  7. Reduce to simmer
  8. Transfer dry ingredients to dough
  9. Beat vigorously until dough forms and turn off heat
  10. Let cool - approx 5 min
  11. Mix in egg to the dough one by one
  12. Beat vigorously until smooth
  13. Pipe dough onto baking sheet into balls
  14. Bake until golden brown - 23 min, 220°C
  15. Transfer onto cooling rack
  16. Assemble
  17. Fill with vanilla ice cream
  18. Drizzle with chocolate fudge sauce generously
  19. Serve
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