GATHER JOURNAL

Photograph by Johnny Miller Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Chocolate-Drenched Profiteroles

Desserts from Issue 4 – Fall / Winter 2014 – Cocoon

The ultimate dessert triumvirate: airy golden puffs meet decadent chocolate sauce meet ice cream, each ingredient transformed, elevated into something greater by the very virtue of being together.

makes about 18 two-bite sized puffs



  • ¼ cup whole milk
  • 6 Tbsp unsalted butter, cut into pieces
  • 1 tsp sugar
  • ¾ cup all-purpose flour
  • 3 large eggs
  • ⅓ cup heavy cream
  • 4 oz bittersweet chocolate
  • 1 Tbsp light corn syrup
  • ¼ tsp vanilla
  • vanilla ice cream or sweetened whipped cream for filling

  • 1

    Preheat oven to 400°F. Prepare a pastry bag with a ½-inch tip or cut a ½-inch opening in the corner of a resealable plastic bag.
  • 2

    Line 2 baking sheets with parchment. Bring ½ cup water, milk, butter, sugar, and a pinch of salt to a boil in a medium saucepan, stirring to dissolve sugar and melt butter. Add flour and stir vigorously with a wooden spoon until doughy. Continue stirring over low heat until dough is shiny and pulls away from the sides of the pan, 2 to 3 minutes. Remove from heat and cool 15 minutes.
  • 3

    Vigorously beat in eggs with the wooden spoon, one at a time, beating thoroughly between each addition. It’ll be squidgy at first, but then egg will absorb into dough.
  • 4

    Transfer dough to pastry bag. Pipe walnut-size mounds onto baking sheets about 2 inches apart. Flatten any peaks with a moistened fingertip. Bake until puffed and golden brown, 20 to 25 minutes. Cool completely.
  • 5

    Meanwhile, bring cream to a boil. Remove from heat and stir in chocolate until smooth. Then stir in corn syrup and vanilla. Keep warm. Slice profiteroles open and fill with ice cream or whipped cream. Slather with warm chocolate and serve.