The best profiteroles that I ever tasted were at an Italian restaurant in Sarasota called Cafe Epicure
We (Bankim & I) lived in Sarasota (Florida) for little over a year – we got married there, I had my first job there – we started our lives together over there. It’s a small beach town filled with really nice restaurants. Cafe Epicure was one of my favorite, and one of the reasons for that were the profiteroles.
I made mine with double chocolate. For the inside filling, I mixed sweetened condensed milk with some whole milk and melted some really dense & dark chocolate in it. I thickened it with some cornstarch and put it in the refrigerator overnight. Next day it turned into a nice, thick chocolaty mixture. It was really yummy! I froze the leftover mixture and it turned into this awesome ice cream like thing. Bankim and I enjoyed it for many days. So I recommend making a little extra filling.
The choux pastry dough for profiteroles is the same for eclairs and churros, except that you fry the churros and not bake them. So once you have the pastry dough ready- you can either make profiteroles or eclairs with it and fill it with you favorite combination. Another great combination would be vanilla ice cream and chocolate ganache.
The profiteroles will taste great for about 2 days – after that it starts getting dry and develop this unpleasant texture.
cooking time 1 hour
Things you will need:
For the choux pastry
1 cup all purpose flour
1 cup water
1/4 cup butter
Preheat the oven at 350 F. Prepare a baking sheet for making the profiteroles.
In a deep saucepan bring the water to a boil. Add butter to it and reduce the heat to low. Let the butter melt completely in the water, stir with a wooden spoon. Add the flour at once and mix in a circular motion vigorously till the flour is combined completely with the water & butter mixture (about a few seconds). Stop mixing when the mixture comes away from the sides and forms a ball. Mix in one egg at a time into the dough. Mix till the egg is combined properly – use can use a hand blender for this step, or else continue using the wooden spoon.
Take a spoon full of the dough and using two spoons dive it a round shape, it should be slightly bigger than the size of a golf ball. Place it on the baking sheet, leave a few inches gap between the balls (they will expand while baking). Bake for about 20 minutes or till they become slightly golden. Remove from the oven and cool completely on a rack before filling them up.
For the filling
1 1/2 cup whole milk
1 cup sweetened condensed milk
1/2 cup bitter dark chocolate (80% cocoa)
2 tbs corn starch
In a sauce pan add milk and condensed milk and heat on low, stirring continuously. When it starts to simmer, add chocolate and let the mixture sit on low heat for a about 30 seconds. Stir with a wooden spoon till the chocolate in mixed in completely and it all comes together into a smooth liquid – it will look weird at first but will come together in some time. In a small bowl dissolve corn starch in some cold milk, and add to the warm chocolate mixture. Stir till it thickens. Let cool completely and refrigerate for at-least 6 hours, preferably overnight. So basically make the filling a day in advance.
You will also need chocolate ganache to smear on top of the profiteroles.
To assemble the profiteroles: Slice the profiteroles from the center, leaving them attached at the end and add a spoon-full of the filling. Close it and smear some chocolate ganache on it. Serve at room temperature.