Brussels Challenge #4: Profiteroles

My first attempt at French pastry…the result…délicieux!  Profiteroles are a type of pate a choux (choux pastry), which is a light pastry used to make various types of pastries.  It is actually quite simple – no fancy equipment or ingredients necessary - and the result is absolutely stunning and delicious.  These warm, buttery puffs are often filled with ice cream or puddings and drizzled with chocolate sauce.  As an ode to my current home…I topped them with none other than a drizzle of Belgian chocolate! J

Ingredients

(The pastry recipe is adapted from the Barefoot Contessa)

NOTE: I cut the recipe in half and it worked great.  Here is the full version that makes about 18 profiteroles (2-3 each for servings)

*1 cup milk

*1 stick unsalted butter (1/4 pound)

*1 cup flour (I used pastry flour, but all purpose is fine)

*4 eggs (large or extra-large)

Directions

1.  Preheat the oven to 425 degrees F. 

2.  In a saucepan over medium heat, heat milk, butter, and salt until scalded (slight simmer and butter is melted.  Ad the flour all at once and beat it with a spoon until the mixture comes together and forms a dough.  Continue stirring and cook for about 2 minutes about 2 minutes.  The dough will form a soft ball. 

3.  Dump the hot mixture into the bowl of a food processor if you have one and add the eggs and pulse until eggs are incorporated into the dough.  If you do not have a food processor (like me at the moment), let the mixture cool a few minutes and beat the eggs separately.  Combine and stir vigorously until the mixture turns thick!

4.  Spoon the mixture into a pastry bag or Ziploc bag.  Line a baking sheet with parchment paper.  Pipe the mixture in mounds about ¼ inches wide and 1 inch tall.  Pat the tips down with a dash of water on your finger so they don’t burn. 

5.  Bake at 425 degrees for 20 minutes or until lightly golden brown and puffed.  Turn off the oven and allow them to sit for another 10 minutes, until they are hollow when tapped on the bottom.  Make a small slit in the side of each puff to let the steam escape and set aside to cool.

6.  To serve, cut warm profiteroles in half (all the way or you can leave an end attached).  Fill with a scoop of vanilla bean ice cream and top with your favorite chocolate sauce…or whatever your heart desires!  Mmmmmm… délicieux! 

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