Recipe by Chef Louise Mellor
- ½ cup milk whole milk
- ½ cup water
- 1/4 pound (1 stick) unsalted butter
- Pinch kosher salt
- 1 cup all-purpose flour
- 4 extra-large organic eggs
- 1 extra-large organic egg beaten with 1 tablespoon of water
- 1/2 cup heavy cream
- 12 ounces semisweet chocolate chips
- Store bought ice cream of your choice
- Raspberries or nuts for garnish
Preheat the oven to 425 degrees and adjust the oven rack to the top third. Line a baking sheet with parchment paper.
In a small sauce pot over low heat, stir to combine the milk, water, butter, and salt. Heat until scalded, this is when you see small bubbles start to appear on the sides of the pot. When the butter is melted and the milk is scalded, add the flour all at once and stir it with a wooden spoon until the mixture comes together and forms a thick dough. Continue to cook, stirring constantly, over low heat for 2 minutes. Spoon the dough into the bowl of a food processor fitted with the paddle attachment. Run the mixer on low speed for 1 – 2 minutes to cool the dough down. The outside of the mixing bowl should be warm but not hot before you begin to add the eggs. Add the eggs one at a time with the mixer running on medium speed until each is incorporated into the dough. Once all the eggs have been added, run the mixer on medium speed for an additional minute.
Spoon the mixture into a pastry bag fitted with a large plain round tip. In a circular clockwise motion, starting from the center, pipe a small 1 ½ inch circle, then again go over the base circle one more time finishing in the middle and pull up with the pastry bag to finish. Each profiterole should be about 1 ½ inches wide and 1 inch tall. Dip your finger into a small bowl of water and lightly press down the swirl at the top of each puff. Using a pastry brush, gently and lightly brush the top and sides of each profiterole with egg wash, this will help them to be golden and shiny when they come out of the oven.
Place into the preheated oven and bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 20 minutes. Carefully remove from the oven and poke each profiterole with a toothpick through the bottom to the center. Place them back onto the sheet pan then into the warm oven and allow them to sit an additional 20 minutes. This will help the moist dough on the inside to dry out.
For the chocolate sauce
Place the chocolate chips into a medium mixing bowl and set aside. In a small saucepot heat the cream until scalded, the pour the hot cream over the chocolate. Allow the chocolate to sit in the hot cream for 10 minutes. Whisk the chocolate and cream together until smooth.
To serve, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce and garnish with fresh raspberries or chopped nuts.
Alternative: Pumpkin Profiteroles
For a seasonal fall dessert try serving profiteroles with store-bought pumpkin ice cream and caramel sauce.