Classic Profiteroles, Profiteroles au Chocolat

Learn how to make classic profiteroles (profiteroles au chocolat). Profiteroles are made with french choux pastry and are filled with ice cream and topped with chocolate sauce!

📝 Ingredients

• 1/2 cup (4 fl oz, 118 ml) water
• 1/2 cup (4 fl oz, 118 ml) milk
• 1 stick (1/2 cup, 4 oz, 113 gr) unsalted butter, cut into pieces
• 2 TBSP (0.9 oz, 25 gr) granulated sugar
• large pinch kosher salt
• 1 cup (4.25 oz, 119 grams) all-purpose flour
• 4 large eggs
• ice cream
• hot fudge sauce or warm ganache
• hot fudge sauce or warm ganache

👨‍🍳 Instructions

1. 1Preheat your oven to 425 F (218 C)....: Preheat your oven to 425 F (218 C). Line 2 baking sheets with parchment paper and set aside.
2. 2Place the water, milk, butter, sugar, and salt...: Place the water, milk, butter, sugar, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously.
3. 3When the mixture becomes smooth, flatten it to...: When the mixture becomes smooth, flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you hear it begin to crackle. At this point, pull the mixture to the side and if there is a thin film left on the bottom of the pan it is dried out enough. If there is not, let it heat for a little while longer until a film forms.
4. 4Remove the mixture from the heat and stir...: Remove the mixture from the heat and stir until most of the steam has evaporated and you no longer see steam rising from the dough. This is important to further dry out the pastry dough.
5. 5Off of the heat, add one egg at...: Off of the heat, add one egg at a time into the mixture and stir vigorously until it is completely absorbed into the dough before adding the next. The batter will look smooth and glossy when it is ready.
6. 6Move the batter to a pastry bag with...: Move the batter to a pastry bag with an open tip. The pastry can be used immediately or within 3 hours. Hold the bag perpendicular to the baking sheet and place the tip at the center of where you are piping your shell. Apply even pressure to the pastry bag and move up as you pipe the shells. You want to make them about 2" (5 cm) in width. Pipe 9 shells to a baking sheet, yielding about 18 shells total.
7. 7Bake only one baking sheet of shells at...: Bake only one baking sheet of shells at a time. Place the baking sheet in the preheated oven and immediately increase the heat to 450 F (232 C). This creates an active heating cycle in the oven which will produce more steam and puff in your pastries. Bake for 10 minutes without opening the oven door.
8. 8Keeping the oven door shut, reduce the heat...: Keeping the oven door shut, reduce the heat to 350F (180 C). Bake for 13-15 minutes until the shells are dried out.
9. 9Allow to cool completely. Cut shells in half...: Allow to cool completely. Cut shells in half and fill with scoops of ice cream. Serve immediately or in an airtight container in the freezer for up to 3 months. Serve with hot fudge sauce or warm ganache drizzled over the top.