Profiteroles
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46 rates
Preparation : 20 min
Cooking : 35 min
Total time : 55 min Rest : 0 min
16 people
180 g plain flour
1 pinch salt
200 ml water
3 medium size eggs
2 tsp sugar
1 L vanilla ice cream
80 g butter
250 g dark dessert chocolate
150 ml milk
20 g butter
Associated products
Tips
When cooking profiteroles: choose traditional rather than convection heat. When the profiteroles are cooked, open the oven slightly and let the profiteroles cool slowly in the oven to prevent them from collapsing.
RECIPE STEPS
1
Heat the oven to 180°C.
2
Roughly chop the butter into pieces. Put the butter and the water into the metal bowl and run the program.
- 200 ml water
- 80 g butter
Expert
02:00 / 3 / 90°C
3
Remove the lid and add the ingredients.
Close the lid, remove the cap and run the program.
- 180 g plain flour
- 1 pinch salt
- 2 tsp sugar
Expert
03:00 / 4 / 100°C
4
The mixture should form a ball. Rerun the program.
While the program is running, gradually add the eggs through the opening.
- 3 medium size eggs
Expert
01:00 / 10 / __°C
5
If necessary, scrape down the wall of the bowl with a spatula.
Pour choux pastry into a piping bag.
6
Form 3 cm balls on a tray covered with greaseproof paper, spacing them about 3 cm apart.
7
Bake for about 30 minutes until dry and golden.
Do not open oven during cooking.
8
Leave to cool.
9
Put all of the ingredients into the metal bowl and run the program.
- 250 g dark dessert chocolate
- 150 ml milk
- 20 g butter
Expert
08:00 / 3 / 60°C
10
Cut the profiteroles in two and place a scoop of ice-cream in each half.
Top with chocolate sauce and serve immediately.
- 1 L vanilla ice cream
© Fotografía Sandra Mahut © Hachette Livre (Marabout) 2017
