TABELIAAUTHENTIC RECIPE
Profiteroles au ChocolatChocolate Profiteroles
A classic dessert throughout France: small choux buns filled with vanilla ice cream and topped with warm chocolate sauce just before eating. Its character comes from the contrast of cold ice cream, hot sauce and crisp pastry. Pouring the final sauce at the table is a traditional presentation.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Water (for choux pastry)65 ml
- Whole milk (for choux pastry)65 ml
- Unsalted butter (for choux pastry)55 g
- Salt (for choux pastry)1.5 g
- Granulated sugar (for choux pastry)3 g
- Cake flour (for choux pastry)70 g
- Eggs (for choux pastry)Beat and add a little at a time.2 pieces
- High-quality store-bought vanilla ice cream500 ml
- Dark chocolate (60-70% cacao)150 g
- Heavy cream (about 45% fat)150 ml
- Unsalted butter (for the sauce)Gives the sauce shine.20 g
- Whole milk (to adjust the sauce)30 ml
Method
Preheat the oven
- 1 Begin preheating the oven to 200°C.
- 2 Line a baking tray with baking paper.
Boil the choux liquids
- 1 Put 65 ml water, 65 ml milk, 55 g butter for the choux, 1.5 g salt for the choux and 3 g granulated sugar for the choux in a saucepan over medium heat. Turn off the heat when the butter is fully melted and the liquid boils.
Caution
Put 65 ml water, 65 ml milk, 55 g butter for the choux, 1.5 g salt for the choux and 3 g granulated sugar for the choux in a saucepan over medium heat. Turn off the heat when the butter is fully melted and the liquid boils.
Work in the flour
- 1 Add all 70 g cake flour for the choux at once and mix quickly with a wooden spoon.
- 2 Return to low heat and work for 1–2 minutes until the dough pulls away from the bottom as one mass.
Ready when
Continue when the dough comes away as one mass and a thin film forms on the pan bottom.
Finish the choux with eggs
- 1 Transfer to a bowl and stir for 2–3 minutes to cool slightly.
- 2 Add 2 beaten eggs for the choux in 3–4 additions, mixing thoroughly each time.
Ready when
Continue when the lifted dough falls slowly in an inverted triangle.
Pipe onto the tray
- 1 Put the dough in a piping bag with a 10 mm round nozzle and pipe 16 small balls about 3 cm in diameter onto the tray.
Bake the choux
- 1 Bake at 200°C for 20–22 minutes.
- 2 Do not open the oven during baking.
Caution
Ready when risen, evenly deep golden and firmly set.
Cool the choux
- 1 Cool completely on a wire rack.
Make the chocolate sauce
- 1 MeanwhileMake the chocolate sauce while the choux cools.
- 2 Finely chop 150 g dark chocolate.
- 3 Put 150 ml cream, 20 g butter for the sauce and 30 ml milk for the sauce in a small saucepan over medium heat and warm to just below boiling.
- 4 Pour the warm cream mixture over the chopped chocolate all at once, leave for about 1 minute, then stir in circles from the center until smooth and glossy.
Fill with ice cream
- 1 Cut the top 1/3 off each cooled choux horizontally. Divide 500 ml vanilla ice cream in mounds among the lower parts with a spoon or scoop, then replace the tops.
- 2 Serve 4 profiteroles per person.
Pour over the sauce
- 1 Drizzle the warm chocolate sauce over the top just before eating.
About this dish
Profiteroles are said to trace their origins as small choux pastries to the French court in the 16th century. Originally the term referred to small filled pastries generally, not only sweet ones. Their present form, filled with ice cream and topped with chocolate sauce, became established in the 19th century.
Bistro dessert service still preserves the spectacle of a waiter pouring warm chocolate sauce at the table in front of guests. The instant when hot sauce touches cold ice cream and starts it melting is the dessert’s highlight.
Today they are widely made throughout France, from bistros to homes, to conclude birthdays and special meals. Adjusting the number of buns makes portions easy to scale for guests, so they are a classic of home entertaining too.
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