It’s hot outside, and that usually means that someone is going to be screaming for ice cream. Sometimes, though, a sundae or a cone just won’t do. Whether you are looking for a truly celebratory dessert, or just something fun to whip up for friends, look no further than profiteroles.
The hardest thing about profiteroles is pronouncing them. The second hardest thing is filling the pastry bag. To avoid rookie mistakes or learning the hard way, watch here. The dough you will be using is on the thicker side, but the principles still apply.
The recipe I use is adapted from Ina Garten. I use my Kitchenaid stand mixture with the paddle attachment to make the dough rather use the food processor. I’ve done it both ways, and I find they are both effective, but this way I don’t have to worry about the blades. Don’t worry about making too many—they freeze wonderfully and can be pulled out to use whenever you would like.
In terms of serving preferences, Garten recommends serving bigger profiteroles with chocolate sauce and vanilla ice cream. I make my profiteroles smaller (they bake for slightly less time) and serve as a trio, with coffee, vanilla, and chocolate ice cream. I top mine with chocolate sauce, caramel sauce, and whipped cream. Either way, they are delicious.
Recently, I made profiteroles for a small group of friends as we sat around talking after dinner. The dough took only a few minutes, and my guests were delighted to watch them go from idea to dessert in about a half hour. They were even happier to eat them.
