Dessert

Beth’s Profiteroles Recipe

Beth’s Profiteroles Recipe



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BETH’S CLASSIC PROFITEROLES RECIPE
Serves 4-6

Ingredients For Shells
½ cup of flour (60g)
¼ tsp of salt (6 g)
1 tbsp sugar (30g)
5 tbsp butter (75g)
½ cup of water (120 ml)
2 large eggs, lightly beaten

Chocolate Sauce:
12 oz bag of chocolate chips (340 g)
2/3 heavy cream (160 ml)
1 tbsp honey (15 ml)
1 tsp of vanilla (15 ml)

Filling:
Ice Cream of Choice

Topping:
Lightly toasted almonds

Method:
Preheat oven to 400F degrees (200C). Line a sheet pan with parchment paper and set aside.

Mix together the dry ingredients.

Place water and butter in a pan and bring to a boil. Remove from the heat and with a wooden spoon stir in your flour mixture, until it turns into a ball and pulls away from the sides. Allow to cool slightly and then quickly stir in the eggs, it will be sticky and paste like.

Transfer the dough into a pastry bag, fitted with a round tip. Pipe out 12-15 1 ½ inch rounds.

Bake 400 10 mins. Then reduce oven to 350 and bake for another 40 mins. Once golden brown and puffed, turn oven off, open door and allow to air out for 10 minutes.

To make the chocolate sauce melt chocolate chips and heavy cream in a sauce pan. Once melted add honey and vanilla.

To serve, slice puffs gently open ¾ of the way and fill with 1 small scoop of vanilla ice cream and top with chocolate sauce and toasted almonds.

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