Ingredients with Measurements:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt
Special equipment needed:
- Piping bag with a large round tip
- Baking sheet
- Saucepan
- Whisk
- Mixing bowl
- Electric mixer
- Double boiler
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a saucepan, bring water, butter, and salt to a boil over medium heat.
3. Add flour to the saucepan and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove the saucepan from heat and let it cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition, until the mixture is smooth and glossy.
6. Transfer the mixture to a piping bag fitted with a large round tip.
7. Pipe 1-inch mounds onto a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes or until golden brown.
9. Remove from the oven and let cool completely.
10. In a double boiler, melt chocolate chips and heavy cream together until smooth.
11. In a saucepan, combine sugar and water over medium heat.
12. Cook until the sugar has dissolved and the mixture turns amber in color.
13. Remove from heat and add butter, heavy cream, and salt.
14. Stir until smooth.
15. To assemble, cut the profiteroles in half and fill them with the chocolate mixture.
16. Drizzle caramel sauce over the top of the profiteroles.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 25g
Saturated Fat: 15g
Cholesterol: 140mg
Sodium: 200mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 25g
Protein: 5g
Substitutions for ingredients:
- Milk chocolate chips can be substituted for semisweet chocolate chips.
- Whipped cream can be substituted for heavy cream in the caramel sauce.
Variations:
- Add chopped nuts to the chocolate mixture for added texture.
- Use a different flavor of chocolate chips, such as white chocolate or dark chocolate.
- Add a teaspoon of vanilla extract to the caramel sauce for added flavor.
Tips and tricks:
- Make sure the profiteroles are completely cooled before filling them with the chocolate mixture.
- Use a toothpick to make a small hole in the bottom of each profiterole to help fill them with the chocolate mixture.
- To make the caramel sauce thicker, let it simmer for a few more minutes.
Storage instructions:
Store the profiteroles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the profiteroles in the oven at 350°F for 5-10 minutes or until warm.
Presentation ideas:
Arrange the profiteroles on a platter and drizzle the caramel sauce over the top. Garnish with chopped nuts or fresh berries.
Garnishes:
Chopped nuts or fresh berries.
Pairings:
Serve with a cup of coffee or a glass of red wine.
Suggested side dishes:
None.
Troubleshooting advice:
- If the profiteroles are too flat, the dough may have been overworked or the oven temperature may have been too low.
- If the caramel sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
Make sure to store the profiteroles in the refrigerator to prevent bacteria growth.
Food history:
Profiteroles originated in France in the 16th century and were originally filled with savory ingredients. They became popular as a dessert in the 19th century.
Flavor profiles:
The profiteroles have a light and airy texture with a rich chocolate flavor. The caramel sauce adds a sweet and buttery flavor.
Serving suggestions:
Serve the profiteroles as a dessert at a dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: French
Taste: Rich, Sweet, Chocolatey, Caramelized