Best 9 Profiteroles With Chocolate Sauce Recipes

PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• For the profiteroles: Preheat the oven to 425 degrees F.
• In a small saucepan, combine 1/2 cup water, the butter and the salt and bring to a boil. Reduce the heat, add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball with a slightly sweaty sheen to it, and has pulled away from the pan. Transfer to a mixing bowl and let cool for 3 to 4 minutes; the mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer, or lots of good old-fashioned elbow grease, beat in the eggs one at a time; do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.
• Transfer the mixture to a pastry bag equipped with a large straight tip, and pipe 1-inch balls onto a baking sheet lined with parchment paper. Be sure to leave at least 1 inch between each of the balls¿they grow! When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Bake in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
• For the chocolate sauce: Fill a saucepan with 1 inch of water and bring to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with the boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the cream, butter, corn syrup and cinnamon and stir until the chocolate has melted and everything is combined. This is a pretty quick process. Once the chocolate has melted, remove it from the double boiler set-up.
• When ready to serve, cut the profiteroles in half horizontally and fill them with ice cream. Top with warm chocolate sauce.

CLASSIC FRENCH PROFITEROLES

Steps:

• Melt the Butter and set aside to cool down. In a small bowl, mix the Flour and Brown Sugar. Pour over the melted Butter and stir with a fork or a small spatula until completely combined.
• Place the dough between two sheets of baking paper and spread as thinly as possible with a rolling pin. Place on a flat tray and transfer in the fridge to set for about 30 minutes.
• Place the Water, Butter and Sugar in a medium size pot on medium heat and leave to heat up until the butter and sugar have melted.
• Away from the heat, drop in the Flour at once. Using a wooden spoon or stiff spatula, stir the batter until it starts to come together then place back on the stove over low heat. Keep stiring to dehydrate the pastry as much as possible (at least a couple of minutes) to remove as much moisture as possible until you see a thin film create at the bottom of the pan (see note 1).
• Transfer into a large clean bowl (or the bowl of your Stand Mixer) and leave to cool down for 10 to 15 minutes. The batter should be at room temperature (or at least not steaming hot).
• Beat the eggs together in a seperate bowl. Slowly start to add the mixed eggs into the batter, a little bit at the time. Mix well between each addition of eggs until they are fully incorporated, then add a little bit more eggs and repeat (it is easier to do this step with a Stand Mixer). The pastry should be fluid and shiny, not too liquid or too hard (see note 2).
• Preheat your oven on 180'C / 350'F and grease the bottom of a baking tray (wipe any excess of grease with a paper towel).
• Place the Choux Pastry in a piping bag with a large round nozzle. Pipe small mounds of pastry, leaving room between each choux as they will puff in the oven.
• Optional: Take the Craquelin out of the fridge. Use a small cookie cutter, about the size of each choux, to cut out the craquelin and place them over each choux.
• Put in the oven for 20 minutes or until puffed and golden, then open the oven door to let the steam out and directly re-close it. Leave them to bake for another 10 to 15 minutes - If they Choux are not baked enough, they will fall down once cold. Transfer the Choux on a cooling rack and leave to cool down completely.
• Finely chop the Dark Cooking Chocolate and place in a heat proof bowl.
• In a small pot, heat up the milk until it starts to boil then directly remove from the heat and pour over the chopped chocolate. Wait 30 seconds then stir with a spatula to melt the chocolate. Keep stiring until the chocolate is fully melted, shiny and glossy (see note 3)
• When ready to serve, slice each Choux in half. Place a scoop of Vanilla Ice Cream on the bottom of each Choux and place the Choux lid back on. Re-heat the Chocolate Sauce to be fluid if needed then pour it over the Profiteroles. Serve straight away.

PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 200C/400F/Gas 7.
• Place the butter into a pan with 300ml/½pt water and heat gently until the butter has melted.
• Add the flour and beat with a wooden spoon until the mixture looks like roughly mashed potato.
• Add the eggs, one at a time, stirring well to combine each egg before adding the next, until the mixture becomes smooth and glossy.
• Spoon equal portions of the mixture (about one tablespoonful) onto baking trays lined with slightly damp baking parchment and place into the oven to bake for 20 minutes, or until golden-brown and puffed up.
• Remove from the oven and make an incision into the side of each profiterole to allow the steam to escape, then return to the oven for 1-2 minutes to let the profiteroles dry out. Place onto a wire rack to cool.
• For the filling, whip together the cream and vanilla essence until soft peaks form when the whisk is removed, then gently fold in the caster sugar.
• When the profiteroles are completely cold, pipe the cream into each profiterole, through the incision, and arrange on a serving dish.
• For the chocolate sauce, place the chocolate and the cream into a heatproof bowl over a pan of barely simmering water. Do not allow the bowl to touch the water. When the chocolate has melted, stir the sauce and pour all over the pile of profiteroles on the dish and serve immediately.

PROFITEROLES WITH CHOCOLATE SAUCE RECIPE

Steps:

• To make the choux buns, set the oven to Gas Mark 7 or 220°C.
• Place the butter in a saucepan with the water over a low heat until the butter melts. Bring the mixture to the boil, remove the pan from the heat and quickly beat in the flour until the mixture binds and comes away from the sides of the pan.
• Leave the mixture to cool for at least 10 minutes, then beat in the eggs. Fill the piping bag with the mixture and pipe balls, about the size of walnuts onto the baking sheet.
• Place the baking sheet above the centre of the oven and bake for 15-20 minutes until the buns have risen and are a pale golden colour.
• Remove from the oven and reduce the temperature to moderate Gas Mark 4 or 180°C. Pierce each bun with a skewer or fine knife to allow the steam to escape, then return to the oven for a further 5-10 minutes until the buns are crisp.
• Remove from the oven and transfer to a wire rack to cool and then cut each almost fully in half. Remove any soft mixture from the centres, using a teaspoon.
• To make the chocolate sauce, pour the water into a saucepan and melt over a gentle heat. Add the sugar and cocoa and continue to stir until the sugar dissolves. Increase the heat and bring to the boil, then simmer for 4-5 minutes until the sauce thickens slightly. Remove the pan from the heat and leave the sauce to cool and thicken.
• To make the cream filling, whisk the cream and vanilla extract until it forms soft peaks. Fill the piping bag, fitted with the piping tube, and pipe some cream into the centre of each. Pile up on serving plate and spoon some chocolate sauce on top. Serve any extra sauce in a small jug.

ANISE-ORANGE ICE CREAM PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• To make the ice cream, crush the aniseed in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
• In a medium saucepan, warm the milk, the 1/2 cup (125 ml) cream, the crushed aniseed, sugar, orange zest, and salt, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour.
• Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer across the top. Reheat the milk mixture until it's warm.
• In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula. Pour the custard through the mesh strainer into the cream; discard the bits of aniseed and orange zest.
• Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• To serve, split each pâte à choux puff in half and place a scoop of ice cream on each bottom. Replace the tops and spoon warm chocolate sauce over the profiteroles.

CHOCOLATE ICE CREAM PROFITEROLES

Steps:

• Heat oven to 425 degrees. If using hazelnuts, place on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly, then use a clean kitchen towel to rub off skins, discarding the skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
• To make the puffs, put 1 cup/240 milliliters water, the butter and the salt in a saucepan over high heat and bring to a boil. Add flour and stir with a wooden spoon until mixture comes together and forms a sticky ball. Lower heat to medium and continue to cook, stirring, for a minute or 2 more.
• Transfer dough to the bowl of a stand mixer fitted with paddle attachment. Mix at medium speed to cool dough slightly, then increase speed and begin to add 4 eggs, 1 at a time. Make sure each egg is fully incorporated into dough before adding the next. When all eggs have been added, scrape down sides of bowl and beat again until dough is smooth and glossy.
• Line a pair of 12-by-18-inch baking sheets with parchment. Put dough in a pastry bag (or use two soup spoons) and form mounds that are 21/2 inches in diameter, 12 mounds per sheet, spaced evenly. Brush each mound with beaten egg, smoothing pointy tops with a finger. Bake for 10 minutes at 425 degrees, then reduce heat to 375 degrees and continue baking until puffs are well browned and crisp, about 25 minutes more. Cool to room temperature. (If desired, puffs may be baked in advance, frozen and recrisped at 400 degrees for 10 minutes.)
• Put cream and sugar in a small mixing bowl and whip to a soft, light consistency.
• To assemble profiteroles, cut puffs in half horizontally. Place 2 tablespoons softly whipped cream on the bottom half of each puff, then a scoop of ice cream. Replace the tops. Transfer filled profiteroles to dessert plates or bowls, 2 per serving. Drizzle with warm chocolate sauce and sprinkle with reserved crushed hazelnuts, if using. Dust with confectioners' sugar and serve immediately.

PROFITEROLES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
• Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
• Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
• To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

PROFITEROLES WITH CHOCOLATE SAUCE AND ICE CREAM

Steps:

• Preheat oven to 375 degrees. Whisk together egg with 1 tablespoon water in a small bowl for the egg wash. Set aside.
• Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffed and golden brown, about 25 minutes. The profiteroles should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
• Make the chocolate sauce: Place chocolate in a heatproof bowl over a pan of hot water to melt gently, stirring occasionally with a wooden spoon. Put the milk, cream, and superfine sugar into a pan and bring to a boil, whisking continuously. Take off the heat. Still whisking, pour on the melted chocolate, then return to the heat. Still whisking, let the sauce bubble briefly over medium heat. Turn off the heat and whisk in the pieces of butter, one at a time. Pass the sauce through a fine chinois into a bowl, cover with plastic wrap, and keep warm in a bain-marie.
• Using a serrated knife, slice off the top third of each puff; set aside. Place a scoop of ice cream on the bottom of each puff; replace tops. Dust with confectioners' sugar and drizzle with chocolate sauce. Serve immediately.

CHOCOLATE PROFITEROLES WITH COFFEE ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE

Steps:

• Make the profiteroles:
• Into a bowl sift together the flour and the cocoa powder. In a small heavy saucepan combine the butter, the water, the granulated sugar, and a pinch of salt and bring the mixture to a boil over high heat, stirring until the butter is melted. Reduce the heat to moderate, add the flour mixture, and cook the mixture, beating it with a wooden spoon, until it pulls away from the side of the pan, forming a ball. Transfer the mixture to a bowl and with an electric mixer at high speed beat in the eggs, 1 at a time, beating well after each addition. Drop the mixture by rounded tablespoons onto a buttered baking sheet, forming 12 mounds, baking the profiteroles in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are puffed and crisp, and let them cool on a rack. The profiteroles may be made 1 day in advance and kept in an airtight container. Reheat the profiteroles on a baking sheet in a preheated 375°F. oven for 5 minutes, or until they are crisp, and let them cool on the rack.
• Make the chocolate sauce:
• In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and the cream, stirring until the mixture is smooth, and stir in the kahlûa. The sauce may be made 1 week in advance, kept covered and chilled, and reheated. Makes about 1 cup.
• With a serrated knife cut each profiterole in half crosswise, discard any uncooked dough from the centers, and sandwich a small scoop (about 1 1/2 inch in diameter) of the ice cream between the top and bottom of each profiterole. Sprinkle the profiteroles with the confectioners' sugar, pour about 1/4 cup of the sauce onto each of 4 dessert plates, and arrange 3 profiteroles on each plate.