Fran’s Chocolate Profiteroles
Nothing says decadence like ice cream-filled chocolate cream puffs. These puffs stay extra dry thanks to the cocoa so the bottoms won’t need to be scooped out. Now is no time to skimp on the sauce. Make some warm Pure Chocolate Sauce and revel in the contrast of temperatures and textures.
Serves 6 to 8
- ¼ cup plus 3 tablespoons all-purpose flour
- 2 tablespoons plus 1½ teaspoons Dutch-processed cocoa powder
- ½ cup whole milk
- ½ stick (4 tablespoons) unsalted butter
- ¾ teaspoon sugar
- ¼ teaspoon salt
- 2 large eggs
- 1 large egg white
- 2 pints favorite ice cream
- Pure Chocolate Sauce
- Position a rack in the middle of the oven and preheat the oven to 425°F. Have ready 2 parchment- or Silpat-lined cookie sheets. Also have ready a large pastry bag fitted with a large round pastry tip (#808) about 5⁄8 inch in diameter.
- Sift together the flour and cocoa 3 times. Set aside.
- In a small heavy saucepan over medium-high heat, bring the milk, butter, sugar, and salt to a boil. Reduce heat to medium. Add the flour mixture all at once, whisking constantly to remove all lumps. Then switch to a wooden spoon and continue stirring over medium heat until the dough forms a ball. It should begin slightly sticking to the bottom of the pan.
- Transfer to a bowl of a mixer fitted with a paddle attachment. Begin mixing on medium speed. Add the eggs and egg white, one at a time, beating well between each addition. Beat until the mixture is smooth, glossy, and slightly warm to the touch, stopping several times to scrape down the sides of the bowl.
- Transfer the dough to a pastry bag. Pipe 24 to 30 rounds domes, about 1½ inches in diameter, onto the lined cookie sheets. (Or use a small ice-cream scoop.)
- Bake for 15 minutes. Then lower the temperature to 350°F and bake an additional 10 to 15 minutes. Set aside to cool. The finished profiteroles should be crisp and puffy. As they cool, they will soften a bit.
- To serve, with a sharp knife split the profiteroles across the width. Fill each bottom with a small scoop of ice cream, replacing the tops to completely cover the ice cream. Place 3 profiteroles on each plate, forming a triangle. Top with a fourth, spoon on sauce, and serve.