Profiteroles

Recipe for profiteroles with homemade choux pastry, chocolate sauce and ice cream.

5 from 1 vote

Course: Dessert

Cuisine: French

Prep Time: 22

Cook Time: 25

Total Time: 47

Servings: 20 20 medium-large profiteroles

Calories: 138kcal

Preheat the oven to 200˚C/400˚F.
Fit the nozzle to the piping bag and fit the piping bag onto a medium sized thin glass.
Fill the bag up with the choux pastry.
Pipe little balls on a baking sheet, leaving about 1.5"/3cm between each profiterole. They will double in size.
Dip a fork in the egg wash and lightly mark the top of each profiterole or as I like to, dip your finger in the egg wash and press down slightly to flatten the tops.
Bake in the preheated oven for 20-25 minutes, depending on how hot your oven gets. Mine's hot, so the profiteroles come out after 20.
Take a small sharp knife or a cocktail stick and poke a small hole in the profiteroles to release steam. This will stop them getting soggy.
Cool completely on a wire rack.
Slice each profiterole with a serrated knife at the top end, leaving an attached "lid".
Fill each profiterole with a scoop of ice cream, arrange on a serving plate, drizzle generously with chocolate sauce and sprinkle with icing sugar.
Place a bowl of chocolate sauce with a spoon on the side for anyone who wants extra sauce.

The prep time includes 15 minutes for making the Choux pastry, link above.

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