Profiteroles are the Perfect Make-Ahead Dessert
Delicious Pastry Dessert Can be Frozen for Weeks
Nov 17, 2008
What are Profiteroles
Profiteroles are bite-sized cream puffs made from pâte à choux, a very versatile and easy to make dough that can be used to make both sweet and savory pastries. The most classic sweet application for this dough is the profiterole, which when made in large batches can be baked off and frozen for use as much as a month later.
Bake and Freeze for Later
To refresh frozen profiteroles, just thaw however many you'll need in the refrigerator for three to four hours and then crisp them up in a 350-375F oven for about 10 minutes. Let them cool and then you can fill them with pastry cream or scoops of your favorite ice cream. Then drizzle them with warm chocolate sauce.
Pâte à Choux
Makes enough for about 8 people. Use the RCF to convert the recipe for larger/smaller groups.
Ingredients
- 16 fluid ounces water (substitute milk for a drier, more golden brown pastry)
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces butter
- 8 ounces flour (use bread flour if you have it)
- 4-6 large eggs
Directions:
- Scale out all of the ingredients first and have your oven preheated to 350F. Stir together the liquid, sugar, salt, and butter and bring to a boil over medium heat.
- Add the flour all at once and stir quickly to combine.
- Reduce the heat to medium-low and continue to stir constantly until the mixture no long sticks to the pan and instead begins to form a ball. This should take about 3 minutes.
- Next, take the mixture and place it in the bowl of an electric mixer and beat with the paddle attachment for about 1 minute on low, just to cool it down.
- Once cooled, add the eggs one at a time, making sure to beat the mixture well after each addition. Scrape down the sides and bottom of the bowl as necessary. You'll know you've added enough eggs when the dough is shiny and just stiff enough to hold its shape when piped.
Piping and Baking the Puffs
To pipe the puffs, place the dough into a pastry bag fitted with a medium plain tip and pipe small teaspoon amount domes of dough, about two inches apart, onto parchment lined baking sheets. Try to pipe upwards so the puff has height and uniformity. Place in a preheated 350F oven for about 50 minutes, or until a golden brown (they will be browner if you used milk/lighter if you used water). You'll want to make sure they are completely dried-out in the middle; otherwise, the doughy inside will cause the profiterole to taste like pasty flour and will not remain crispy.
Cooling and Filling
Allow the puffs to cool completely. If freezing for later, place in plastic bags and label with the date so you know the latest that you can use them. If using immediately, simply take a serrated knife and cut off the top of each profiterole; then place small scoops of your favorite ice cream flavor inside and put the top back on. A light dusting of confectioners sugar can be used as garnish, though a simple warm chocolate sauce is even better. Fresh fruit and whipped cream are also nice touches.
Warm Chocolate Sauce
Heat 1/2 cup chocolate chips, 2 tablespoons butter, and 2 tablespoons of corn syrup over medium heat until chocolate chips are melted. Stir to make sure it's combined and remove from heat. Drizzle over profiteroles at the table for an added dramatic flare, or serve the sauce in a bowl and allow each guest to add their own sauce as they please.
