Profiteroles with Hot Fudge Sauce
Profiteroles with Hot Fudge Sauce
Makes roughly 30 profiteroles, Serves 10. (Freeze excess, trust me!)
7 tablespoons unsalted butter, cut into pieces, plus a little more
1/2 cup whole milk
1/2 cup cold water
1 teaspoon granulated sugar
1/4 teaspoon fine salt
1 cup plus 2 tablespoons all-purpose flour
4 large eggs
1 large egg white
Vanilla or other ice cream
Hot fudge sauce (see recipe, on next page)
Equipment:
Pastry Bag with a 1/2 inch tip, or 2 to 3 (1-gallon) frozen Ziploc bags and scissors
1. Arrange a rack in the middle the oven, and heat it to 425°F. Line a large baking sheet with parchment paper. Insert a Ziplock quart bag or a piping bag with a 1/2 inch round tip into a cup with the pointy/corner-end down. Wrap the upper sides of the bag over the rim of the cup. Set aside.
2. Place the butter, milk, water, sugar and salt in a medium saucepan and set over medium heat. Stir with a wooden spoon until the butter has melted. Bring the mixture to a rolling boil, then remove from the heat. Add the flour all at once and stir quickly with the wooden spoon until a dough forms, about 30 seconds. Return the saucepan to medium heat and stir constantly to cook the flour, for about 3 minutes. (A film should form on the bottom of the pan.)
3. Transfer the dough to a stand mixer fitted with a paddle attachment. Mix the dough for a few turns about every 30 seconds to release steam until the dough is slightly cooled, for about 4 minutes total.
4. With the mixer on low speed, add the eggs and egg white one at a time, making sure each egg is incorporated before adding the next. (The dough will separate each time an egg is added but it will come back together.)
5. Using a rubber spatula, transfer the dough to the pastry bag. Roll the upper sides of the bag up (removing it from the cup) and twist it in one direction to seal the dough into the lower-half/corner of the bag. If using a Ziploc, cut the tip-end with a scissor to 1/2 inch. Test it out by gently squeezing it to release the dough. Pipe the dough into 1 1/4-inch circles, 1 inch apart on the baking sheet. Coat your finger with butter and dab each dough peak to smooth it out.
6. Bake, one sheet at a time, for 10 minutes, then reduce the heat without opening the oven door to 375°F and bake until golden brown, about 10 to 15 minutes more. Remove from the oven, set baking sheet on a cooling rack and quickly pierce the side of each puff with a paring knife to release steam. Let cool on the baking sheet. Once cool, slice the puff horizontally in half. Puffs can be stored in an airtight container at room temperature or in the freezer.
7. To serve, reheat puffs in a 300°F oven until warmed through. Fill a warm puff with a scoop of ice cream. Top with hot fudge sauce.
Hot Fudge Sauce
Makes about 1 cup
1/2 cup heavy cream
3 tablespoons sugar
1/4 cup light corn syrup
1/4 cup unsweetened cocoa powder
1/4 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2.5 ounces bittersweet (60-70% cacao) chocolate, finely chopped (about 1/2 cup chopped)
1 tablespoon butter, cut into small pieces
1. In a small saucepan, whisk together the cream, sugar, corn syrup, cocoa powder, vanilla and salt.
2. Bring to a gentle boil over medium heat, whisking often to combine and help the sugar dissolve. Remove from the heat and stir in the chopped chocolate and butter pieces until melted. Serve warm.
3. Refrigerate excess sauce in an airtight container for up to 3 weeks or freeze for longer.