i first ate profiteroles at the famous upper west side dessert spot, cafe lalo (from the movie "you've got mail.") this quaint little dessert hot-spot sits perfectly on a tree lined block in the mid 80s and is packed from the minute it opens to the minute it closes, which is 4 am on the weekends. when i went back a few weeks ago in november, eager for another order of profiteroles, i was disappointed when they told me that they didn't have any that night. so i went home and scoured my recipes and sure enough, ina garten had been making these for years in her paris apartment. this recipe might even be better than cafe lalo's.
this is one of my favorite desserts. at home on a friday night or at the end of a dinner party, you will impress anyone who eats them. they are positively french, absolutely delicious, and although seemingly complicated are actually quite easy to make. just like ina garten, i like to serve them with ice cream and a chocolate sauce that is so good you could tie a ribbon around it and give it as a gift.
once you master this basic pastry dough (which won't take long) you can make cheese puffs, cream puffs, and eclairs with just a few slight adjustments. its a great recipe to have in your back pocket. and an even easier one to make it you keep a supply of this chocolate sauce on hand in the refrigerator, although once people get a taste of it, you might find that it won't last long. ina garten knows exactly how to make chocolate taste even better; with a hint of coffee to bring out the richness and a touch of honey to make it smooth.
Profiteroles with Chocolate Sauce
Barefoot Contessa in Paris, serves 6
1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch of Kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream, such as Haagen-Dazs, for serving
Preheat the oven to 425 degrees.
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1 inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
Profiteroles with Chocolate Sauce
Barefoot Contessa in Paris, serves 6
1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch of Kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream, such as Haagen-Dazs, for serving
Preheat the oven to 425 degrees.
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1 inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
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