Profiteroles look special and elegant but they are really easy to make. Called a cream puff in the US or choux à la crème in France, they are made by piping or dropping small balls of dough on to a pan and baking into hallow puffs.
Usually filled with pastry cream or ice cream, profiteroles can be eaten plain, dusted with confectioners sugar or covered with a wonderful chocolate sauce or ganache.
Begin by making the profiterole mixture on the stove top
Heat the milk, butter, and salt over medium heat until scalded.
When the butter is melted, add the flour all at once.
Beat with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.
Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
This step can also be be done using a wooden spoon and beating well after the addition of each egg.
Spoon the mixture into a piping/pastry bag.
- 1 cup milk
- 1/4 pound (1 stick) unsalted butter
- Pinch kosher salt
- 1 cup all-purpose flour
- 4 extra-large eggs
- 1/2 cup heavy cream
- 12 ounces semisweet chocolate chips
- 2 tablespoons honey
- 2 tablespoons prepared coffee
- vanilla ice cream, for serving
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