Light, airy, and utterly indulgent, these classic profiteroles are easier to make than you might think. Crisp golden shells filled with cream or ice cream and topped with glossy chocolate icing – the perfect dessert to impress without the fuss.
Ingredients:
- 6 tablespoons unsalted butter, cut into pieces
- 3/4 cup water
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 3 large eggs
To serve
- cream or coffee ice cream
- Chocolate icing
Method:
Preheat oven to 200 C and place a rack in the middle. Spray a large baking sheet with cooking spray.
In a small heavy based saucepan bring butter, water, and salt to a boil, stirring until butter is melted.
Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from the side of the pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
Add eggs 1 at a time, beating well with an electric mixer after each addition.
Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
Bake until puffed and golden brown (about 20 – 25 minutes).
Prick each profiterole once with a skewer, then return to oven to dry, propping the oven door slightly ajar for 3 minutes.
Cool on the sheet, on a rack.
To Serve
Halve profiteroles horizontally, then fill each with a small ball of ice cream or cream, then drizzle generously with warm chocolate icing.
Note: Profiteroles can be baked 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Re-crisp on a baking sheet in a 180 c oven 5 minutes and cool before filling.
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