So, the secret is out. I am in love with profiteroles. In fact, this is my go to dessert. I adore making them for family and friends as little tasty gifts. If you have never made them, give it a try. I promise you it's well worth it. I have two versions today! I have made a classic (except for the ice cream part) and a lemon version.
P.S.- If you want to make this gluten free, switch to a gluten free all purpose flour. I recommend King Arthur.
1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
2 cups heavy cream
12 ounces semisweet chocolate chips
Preheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it 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. Remove from heat and let cool for a few minutes. Add the eggs and beat quickly until eggs are full incorporated.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
Whip about 1 cup of heavy cream (I tend to eye it) and whip until it forms stiff peaks. Place into pastry bag. Take the pastry and poke a small hole into it. Pipe the pastry until full of cream.
For the ganache, place the 1/2 cup cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Move off of heat. Dip the pastry into the melted chocolate until top is coated. Let it set.
The lemon profiterole recipe was written by Giada De Laurentiis. It was inspired by a dessert from Capri, Italy. I love their profiteroles and always suggest people seek them out if ever on the island. Whenever I make them, it takes me back to Italy.
- 1.1L whole milk
- 6 whole eggs
- 400g sugar
- 350g plain flour
- 5 lemons, juiced
- 250ml double cream
- 12 profiteroles, pre-made
- 4 tbsp lemon zest
1) In a large saucepan, add the milk, eggs, sugar, flour and lemon juice. Bring to a boil and reduce to a simmer, stirring constantly. Stir until the consistency of double cream and remove from the heat. Set aside to cool.
2) Once the lemon curd has cooled, divide it into two bowls. In a separate, small mixing bowl, whip the double cream until soft peaks form. Add the whipped cream to one of the bowls of lemon curd, gently folding it into the curd.
3) Using a pastry bag (or a large plastic bag with a hole snipped in one corner) inject the profiteroles with the lemon curd. Dip the profiteroles into the lemon curd and cream mixture, which has been set aside, to coat fully. Be sure to coat profiterole on all sides.