Profiterole

Ingredients

Chocolate Sauce

• 3/4 cup heavy cream
• 1 Tablespoon butter
• 1/2 lb semisweet chocolate, cut in chunks
• 1/4 teaspoon pure vanilla extract

Profiteroles

• 1 cup water
• 1/2 cup butter
• 1 teaspoon granulated sugar
• 1 pinch salt
• 1 cup sifted all purpose flour
• 1 teaspoon baking powder
• 3 large eggs

Directions

Chocolate Sauce

1. Make the sauce first so it will be ready when the profiteroles are baked.
2. Use a small saucepan. Combine the cream and butter in the pot and heat over medium heat it starts to simmer.
3. Do not bring to a boil.
4. Stir in the chocolate chunks and vanilla.
5. Remove from the heat and stir occasionally until the chocolate has melted and the sauce is smooth.
6. Serve the sauce warm or chilled.

Profiterole

1. Preheat the oven to 400 degrees F.
2. Line two baking sheets with parchment paper.
3. Put water, butter, sugar and salt into a saucepan and bring to a boil over medium high heat.
4. Stir and melt the butter completely.
5. Stir the baking powder into the flour, then add all at once to the hot mixture. Keep stirring together.
6. When the flour forms a mass that pulls away from the sides of the pot remove from the heat.
7. Transfer the dough into a mixing bowl.
8. Use and electric mixer to beat the dough on medium speed until the dough cools a little.
9. Beat in the eggs, one at a time.
10. Stop and scrape down the sides of the bowl as needed.
11. When all the eggs are incorporated, the dough should be thick and smooth.
12. Form (24) 1 1/2 inch mounds on the lined baking sheet.
13. Place them 2 inches apart as they will spread.
14. Make the mounds round and high.
15. You can either use a spoon or a pastry bag to form the mounds.
16. Place the pans in the preheated 400 degree F.oven and bake for 10 minutes.
17. Turn the heat down to 350 degrees F.
18. Bake for 25 minutes more.
19. Don't open the oven door until time is up.
20. At 25 minutes check, the profiteroles are done when they are firm to the touch.
21. They should be well-risen and golden brown.
22. Use a serrated knife to the pastry puffs almost in half.
23. Drizzle the chocolate sauce to serve.