My Abbey has been
nagging requesting me to make profiteroles for her again for some time. She likes her desserts and this is her very favorite. I think this incredible ganache is what takes these profiteroles to another level.
Begin by making the profiterole mixture on the stove top.
Spoon the mixture into a piping bag or use two spoons to form the little mounds.
piped and ready for the oven
How the profiteroles look just out of the oven.
slightly modified Ina Garten Recipe
Yield:6 servings (three profiteroles per person)
1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
For the ganache:
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
vanilla ice cream, for serving
Preheat the oven to 425 degrees F.
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 the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
NOTE: No problem, if like me, you do not have a food processor. Remove the pan from heat, and using a wooden spoon and lots of elbow grease, beat the eggs, one at a time, into the mixture until fully combined and smooth.
Drop dough by tablespoonfuls or pipe from a pastry bag fitted with a large plain round tip 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.
Tap with a wet finger, lightly pressing down the swirl at the top of each puff. 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 ganache 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.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with warm ganache chocolate sauce.