Profiteroles with Chocolate Sauce are the perfect blend of creamy, crunchy, and rich. Imagine biting into a light, airy pastry filled with smooth vanilla ice cream and topped with a luscious chocolate drizzle. It's a classic dessert that feels fancy but is surprisingly easy to whip up at home.
Water and unsalted butter form the base of the choux pastry, creating the light and airy structure we love. All-purpose flour provides the necessary body, while a pinch of salt enhances the overall flavor. The large eggs are key in creating the perfect puff, bringing air and richness to the dough. For the filling, vanilla ice cream adds creaminess and a cool contrast to the warm pastry. The heavy cream in the sauce ensures a silky texture, while dark chocolate gives it depth and intensity. Granulated sugar sweetens the sauce just right, and a touch of vanilla extract rounds out its flavor.
For a delightful presentation, serve these profiteroles on a platter with fresh berries. The tartness of raspberries or strawberries complements the sweetness beautifully. Pair with a glass of dessert wine or a shot of espresso for a sophisticated finish.
Start by preheating your oven to 400°F. This ensures it's ready when your profiteroles are piped and eager to bake. Grab a baking sheet and line it with parchment paper to prevent sticking. In a medium-sized saucepan, combine the water and butter, bringing them to a boil over medium heat. Once boiling, quickly stir in the flour and salt until the mixture forms a ball. You’ll know it’s ready when it pulls away from the sides of the pan.
Remove your pan from the heat and let the dough cool slightly. This step is crucial, as adding eggs to hot dough will cook them prematurely. Once cooled enough to touch, beat in the eggs one at a time. The dough should become smooth and glossy. Now, transfer it to a piping bag fitted with a round tip.
Pipe small mounds, about the size of a golf ball, onto your prepared baking sheet, leaving space for them to puff up. Pop them into the oven for 20-25 minutes. You'll know they're done when they’re golden brown and feel light. Let them cool completely on a wire rack.
While the profiteroles are cooling, slice them horizontally and fill each with a generous scoop of vanilla ice cream. For the sauce, heat the heavy cream in a saucepan until it's hot but not boiling, then remove it from the heat. Stir in the chopped chocolate and sugar until smooth. Finish with a splash of vanilla extract for that extra touch of warmth.
Just before serving, drizzle the warm chocolate sauce over the filled profiteroles. Enjoy the delightful contrast of temperatures and textures with every bite!
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