Profiteroles

Ingredients

• Hide ingredients for ½ recipe Choux Paste, using the optional sugar 1 ½ recipe Choux Paste, using the optional sugar (opens in new tab) ½ recipe Choux Paste, using the optional sugar
  • 1 cup (125g) all-purpose flour
  • 1 cup (135g) milk or water, or ½ cup each milk and water
  • 1 stick (4 oz or 115g) unsalted butter, cut into small pieces
  • (1 tablespoon [10g] sugar)
  • ½ teaspoon salt
  • 4 large eggs, at room temperature

  Sub-recipe steps

  1. Measure and have ready: 1 cup (125g) all-purpose flour
  2. Combine in a large saucepan: 1 cup (135g) milk or water, or ½ cup each milk and water; 1 stick (4 oz or 115g) unsalted butter, cut into small pieces; (1 tablespoon [10g] sugar); ½ teaspoon salt
  3. Bring the mixture to a full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon. The mixture will look rough at first but it will suddenly become smooth, at which point you should stir faster. The butter may ooze out, which is fine. In a few minutes, the paste will become dry and not cling to the spoon or the sides of the pan, and when the spoon is pressed on it lightly, it will leave a smooth imprint. Do not overcook or overstir at this point, or the dough will fail to puff. Transfer the dough to a large bowl or the bowl of a stand mixer and let cool for 5 minutes, stirring occasionally with a spoon or with the paddle attachment.
  4. Add one at a time, beating vigorously after each addition with a wooden spoon, or on low speed with a mixer: 4 large eggs, at room temperature
  5. Make sure that the paste is smooth each time before adding the next egg. Continue to beat until the dough is smooth and shiny. The proper consistency has been reached when a small quantity of the dough will stand erect if scooped up on the end of a spoon. The paste can be covered and refrigerated for up to 4 hours; you do not need to bring the paste to room temperature before shaping.
• Hide ingredients for Chocolate Ganache 1 Chocolate Ganache (opens in new tab) Chocolate Ganache
  • ¾ cup heavy cream
  • 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped

  Sub-recipe steps

  1. Bring to a boil in a small saucepan: ¾ cup heavy cream
  2. Remove from the heat and add: 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped
  3. Stir until most of the chocolate is melted. Cover and let stand for 10 minutes, then stir gently until completely smooth.
  4. For a pourable glaze, let cool at room temperature, stirring occasionally, until the ganache reaches about 85°F. For frosting, let cool further until spreadable. If the ganache becomes too stiff, set the pan in a larger pan of hot water and stir until softened; or remelt and then cool to 85° to 95°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 1 week refrigerated.
• Hide ingredients for Ice cream or Whipped Cream 1 Ice cream or Whipped Cream (opens in new tab) Ice cream or Whipped Cream
  • 1 cup cold heavy cream
  • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
  • (½ teaspoon vanilla)

  Sub-recipe steps

  1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
  2. Use immediately.