|2 servings||calories per servings 420||protein serving 4 g||carbs per serving 18 g||total fat per serving 36 g|
Pronounced “pruh-FIHT-uh-rohls”, these small, tender puffs of flaky pastry filled with sweet, rich cream get their name from the French word for “small gain” or “small gift”. These French-style desserts can be filled with whipped cream, custard and even ice cream, and our version uses a sweet mascarpone mixture. They’re topped with a drizzle of warm chocolate sauce, reminiscent of a dreamy ice cream sundae but classier and more exquisite. This recipe makes about 24 profiteroles, so share with friends or treat yourself throughout the week!
|Nutrition Facts||/ Per Serving|
|Total Fat||36 g|
|Saturated Fat||20 g|
|Trans Fat||0 g|
|Total Carbohydrates||18 g|
|Dietary Fiber||1 g|
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...