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About the Dish

  • Butter


  • Granulated Sugar

    Granulated Sugar

  • Whole Milk

    Whole Milk

  • All Purpose Flour

    All Purpose Flour

  • Farm Eggs

    Farm Eggs

  • Semi-Sweet Chocolate

    Semi-Sweet Chocolate

  • Powdered Sugar

    Powdered Sugar

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Mascarpone Cheese

    Mascarpone Cheese

  • Vanilla Extract

    Vanilla Extract


MISE EN PLACE • Heat oven to 375° F. • Sift or whisk flour.
• Place a small saucepan over medium-high heat. Add butter, granulated sugar and milk. • When mixture boils, whisk in a little flour at a time. Dough will be very thick and pull together. Mix until batter is smooth. • Remove from heat.
Add 1 egg at a time, beating well after each addition.
• Transfer dough to piping bag. Cut 1/2 inch off the tip of the bag. • On a baking sheet, pipe dough into rounds about 3/4-inch in diameter (you will have about 24 profiteroles).
Bake in oven until profiteroles are lightly golden and dry, about 18-20 minutes. Do not open oven before 15 minutes have passed.
While profiteroles bake: • Place a saucepan over high heat. Fill halfway with water. Top with a bowl, ensuring it fits snugly and the bottom just touches the water. Adjust water level if needed. • When water boils, carefully add chocolate to bowl (bowl will be HOT). Cook, stirring, until chocolate is melted and smooth. • Stir in half of powdered sugar. Carefully remove from heat. Note: If you prefer, you can melt chocolate in a microwave. Microwave, stirring every 30 seconds, until chocolate is melted.
• Place another small saucepan over medium-high heat. Add cream, and cook, stirring occasionally, until cream becomes fragrant and nearly boils, about 5 minutes. • Reduce heat to medium. Stir in chocolate mixture. Cook, stirring, until sauce comes to a simmer. • Reduce heat to low. Simmer, stirring, until sauce is smooth and thickens, 2-3 minutes. • Remove chocolate sauce from heat
In a bowl, combine mascarpone, remaining powdered sugar and vanilla.
When profiteroles are cool: • Split each profiterole with a serrated (bread) knife. • Fill bottom shells with mascarpone, and replace tops.
• Divide profiteroles between plates. • Drizzle with chocolate sauce, and sprinkle with salt (if desired). Enjoy!