Recipe courtesy of Anne Burrell
Episode: Feeding Frenzy
Profiteroles with Chocolate Sauce
Total:
1 hr
Active:
1 hr
Yield:
8 to 12 servings
Level:
Intermediate
Total:
1 hr
Active:
1 hr
Yield:
8 to 12 servings
Level:
Intermediate

Ingredients

Profiteroles:
  • 1/2 stick (4 tablespoons) butter
  • Pinch salt 
  • 1/2 cup all-purpose flour 
  • 2 eggs 
  • Pinch ground cinnamon 
Chocolate Sauce:
  • 4 ounces semisweet or dark chocolate
  • 1/4 cup heavy cream 
  • 2 tablespoons butter 
  • 1 tablespoon corn syrup 
  • 1 good pinch ground cinnamon 
  • High-quality vanilla, coffee or dulce de leche ice cream, for filling

Directions

For the profiteroles: Preheat the oven to 425 degrees F.

In a small saucepan, combine 1/2 cup water, the butter and the salt and bring to a boil. Reduce the heat, add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball with a slightly sweaty sheen to it, and has pulled away from the pan. Transfer to a mixing bowl and let cool for 3 to 4 minutes; the mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer, or lots of good old-fashioned elbow grease, beat in the eggs one at a time; do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.

Transfer the mixture to a pastry bag equipped with a large straight tip, and pipe 1-inch balls onto a baking sheet lined with parchment paper. Be sure to leave at least 1 inch between each of the balls¿they grow! When done, dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Bake in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through to ensure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.

For the chocolate sauce: Fill a saucepan with 1 inch of water and bring to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with the boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the cream, butter, corn syrup and cinnamon and stir until the chocolate has melted and everything is combined. This is a pretty quick process. Once the chocolate has melted, remove it from the double boiler set-up.

When ready to serve, cut the profiteroles in half horizontally and fill them with ice cream. Top with warm chocolate sauce.

IDEAS YOU'LL LOVE

Profiteroles

Recipe courtesy of Ina Garten

Profiteroles

Recipe courtesy of Laura Calder

Profiterole Dough

Recipe courtesy of Rachael Ray

Lemon Profiteroles

Vanilla Bean Profiteroles

Recipe courtesy of Emeril Lagasse

Goat Cheese Profiteroles

Profiteroles with Ricotta Mascarpone

Recipe courtesy of Giada De Laurentiis

Clementine Profiteroles with Chocolate Sauce

Recipe courtesy of Chuck Hughes|Chuck Hughes

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c