Welcome on to my blog! I’m often asked about our Profiteroles at the café. Today I decided to share this recipe with you! If you want to recreate these delicious pastries at home, follow the instructions below – and for those of you that just want to eat them, then come to the restaurant! 😉
- Preheat oven to 400°F. Line a baking sheet with parchment.
- In a medium saucepan, combine 1 cup of water, 1 stick unsalted butter and a pinch of salt. Bring to a boil over high heat, then reduce heat to medium. Add 1 cup all-purpose flour, stirring vigorously with a wooden spoon until dough pulls away from the sides of the pan, about 2 minutes.
- Transfer dough to a large mixing bowl. Add 4 large eggs, one at a time, beating mixture vigorously with a wooden spoon in between. The dough should be shiny and smooth. Don’t over-stir, which can prevent puffing.
- Using two spoons, scoot a mound of dough about 1-1/2 inches in diameter and place on parchment-lined baking sheet. Repeat with remaining dough, placing mounds about an inch apart.
- Dip your finger in water then smooth the top of each mound. Bake until lightly browned, puffed and firm to the touch, about 20 to 25 minutes.
- Remove to a baking rack and let cool completely. Using a serrated knife, slice each puff in half horizontally.
- Spoon a pool of crème anglaise onto the center of the plate. Set the bottoms of three puffs on top and crown each with a scoop of ice cream. Add tops, drizzle with chocolate sauce, and sprinkle with toasted sliced almonds. Shower with confectioners sugar.