The Perfect (Fancy!) Summer Treat: Easy Profiteroles

Despite their impressive appearance, Profiteroles are actually quite simple to make! Crisp choux pastry, cool ice cream, and warm ganache make up this irresistible French dessert. Recipe: https://sugarspunrun.com/profiteroles/ Ingredients Choux Pastry 1 cup water (236ml) ½ cup unsalted butter, cut into 8 pieces (113g) ¼ teaspoon table salt 1 cup all-purpose flour (125g) 4 large eggs Chocolate Ganache 6 oz dark chocolate, finely chopped (see note) (170g) ¾ cup heavy cream Filling 1 pint vanilla ice cream (or preferred flavor) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Baking sheet (Affiliate Link): https://amzn.to/2uv7oN8 Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Medium-sized saucepan (Affiliate Link): https://amzn.to/31UNJBy Ice cream scoop (Affiliate Link): https://amzn.to/3WJIuC5 Instructions 00:00 Introduction 00:35 Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set aside. 00:44 In a medium-saucepan, combine water, butter, and salt over medium heat and bring to a rolling boil. 01:47 Reduce heat to medium-low and add flour. Stir until mixture forms a ball that pulls away from the sides of the pot. 02:41 Remove from heat and stir another minute or two longer to slightly cool. 03:00 Add eggs, one at a time, stirring very well after each addition until each egg is combined and mixture is velvety and smooth. 04:47 Transfer batter to a large piping bag fitted with an open tip (or with the end just snipped) and pipe into mounds 2.5” (6cm) wide by 1” (2.5cm) tall (or just spoon into mounds if you don’t have a piping bag). Space pastry mounds at least 1 ½” apart. 06:53 Lightly dampen your fingers with cool water and gently press down any peaks. 07:14 Bake in the center rack of oven for 30-35 minutes, until choux pastry appears golden brown and dry. 07:35 Turn off the oven, remove the choux and prick each on the side with a sharp knife. Return to the hot oven, crack the door, and allow the choux pastry to sit in the oven another 10 minutes before removing and allowing to cool completely before assembling. Ganache should be prepared shortly before serving, as it’s traditionally poured over the profiteroles while still warm. Ganache 08:06 Place chopped chocolate in a heatproof bowl. In a small saucepan, heat cream until steaming then pour evenly over chocolate. Cover with foil and allow to rest, undisturbed, for 5 minutes. 08:55 Gently whisk ingredients together until smooth. Set aside to cool slightly while you put together your profiteroles. Assembly 09:21 Use a serrated bread knife to cut choux pastry in half along their equator. Place a generous scoop of ice cream (about ⅓ cup) on the top of the bottom half, add the top choux pastry, plate, and pour warm ganache overtop. Serve immediately. Notes Ganache I use 60% chocolate bars, semisweet would also work. Chocolate bars are best, but in a pinch you could substitute chocolate chips. You may not use all of the ganache, but I like there to be plenty to spare. For extra depth of flavor (especially if you’re a dark chocolate lover), add a pinch of espresso powder with the chocolate. Storing Profiteroles do not store well once they are assembled and should be enjoyed immediately. If you must prepare in advance, you can prepare the choux pastry up to 3 days in advance. Store in an airtight container at room temperature. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/