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Recipe: Iced Profiteroles with Chocolate Sauce

Indulging in a classic French dessert like profiteroles can be a sublime experience, especially when they are served chilled and drizzled with rich chocolate sauce. In this article, we will guide you through the steps to create these delightful iced profiteroles, perfect for an afternoon tea or a special occasion.

What Are Profiteroles?

Profiteroles are light pastry balls made from choux pastry, which is a versatile dough that puffs up beautifully when baked. Traditionally filled with cream or custard, these little treats can be enjoyed on their own or dressed up with a topping. The iced version we will cover today adds an extra element of indulgence, combining the smoothness of ice cream with the richness of chocolate.

Ingredients

For the Profiteroles:

• 125g plain flour
• 75g unsalted butter
• 180ml water
• 3 large eggs
• A pinch of salt

For the Filling:

• 300ml double cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract

For the Chocolate Sauce:

• 150g dark chocolate (around 70% cocoa)
• 150ml double cream
• 2 tablespoons golden syrup

Equipment Needed:

• Baking tray
• Parchment paper
• Mixing bowl
• Saucepan
• Whisk
• Piping bag (optional)
• Ice cream maker (optional, if making homemade ice cream)

Instructions

Step 1: Prepare the Profiteroles

1. Preheat the Oven: Set your oven to 200°C (180°C fan) or gas mark 6.

2. Make the Choux Pastry: In a saucepan, melt the butter in the water over medium heat. Once melted, bring it to a simmer. Remove from heat and add the flour and salt all at once, stirring vigorously until it forms a smooth ball that pulls away from the sides of the pan.

3. Incorporate the Eggs: Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition until the dough is glossy and smooth.

4. Shape the Profiteroles: Transfer the choux pastry into a piping bag (or use a spoon) and pipe small rounds onto a baking tray lined with parchment paper, leaving space between each one. Aim for about the size of a golf ball.

5. Bake: Bake in the preheated oven for about 20-25 minutes, or until they are puffed up and golden brown. Avoid opening the oven during baking, as this can cause them to collapse.

6. Cool: Once baked, remove the profiteroles from the oven and let them cool on a wire rack.

Step 2: Fill the Profiteroles

1. Whip the Cream: In a mixing bowl, whip the double cream, icing sugar, and vanilla extract until soft peaks form.

2. Fill with Cream: Cut the cooled profiteroles in half or poke a small hole in the base. Use a piping bag to fill each choux with the whipped cream generously.

3. Freeze: Place the filled profiteroles in the freezer for at least 2-3 hours to set.

Step 3: Prepare the Chocolate Sauce

1. Melt the Chocolate: In a saucepan, heat the double cream and golden syrup over low heat. Add the broken pieces of dark chocolate, stirring gently until melted and smooth.

2. Cool: Once combined, allow the chocolate sauce to cool slightly but not fully, as you want it pourable when serving.

Step 4: Assemble and Serve

1. Retrieve the Profiteroles: Remove the filled profiteroles from the freezer.

2. Drizzle with Sauce: Arrange the iced profiteroles on a serving plate and drizzle generously with the warm chocolate sauce.

Final Touches

For an elegant presentation, dust the plate with some icing sugar or cocoa powder and consider garnishing with fresh berries or mint leaves.

Conclusion

These iced profiteroles with chocolate sauce are a delightful treat that beautifully combines the crispiness of the pastry, the richness of cream, and the decadence of chocolate. They are sure to impress at any gathering or simply as a special treat for yourself. Enjoy your baking adventure, and indulge in these light, sweet morsels!

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